Pot Roast

Name: Pot Roast
Prep time: 4 h 30 min
Cook time: 4 h 30 min
Total time: 4 h 30 min
Yield: 6
Cuisine: Global
Ingredients: 79 milliliters balsamic vinegar; 907 grams blade cut chuck roast; 2 teaspoons cumin; 5 cloves garlic, smashed; 2 teaspoons kosher salt; 237 milliliters cocktail olives, drained and broken; 1 medium onion, chopped; 118 milliliters dark raisins; 237 milliliters tomato juice; 6 servings Vegetable oil

Pot Roast is a gluten free, dairy free, and whole 30 main course. This recipe serves 6. One portion of this dish contains around 30g of protein, 35g of fat, and a total of 494 calories. A mixture of balsamic vinegar, kosher salt, cumin, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert. From preparation to the plate, this recipe takes approximately 4 hours and 30 minutes.

Instructions

Preheat the oven to 190-200 degrees F.

Equipment you will use

Oven

Place a wide, heavy skillet or fry pan over high heat for 2 minutes. Meanwhile, rub both sides of meat with the salt and cumin. When the pan is hot (really hot) brown meat on both sides and remove from pan.

Ingredients you will need

Cumin

Meat

Salt

Dry Seasoning Rub

Equipment you will use

Frying Pan

Add just enough vegetable oil to cover the bottom of the pan then add the onion and garlic. Stir constantly until onion is softened.

Ingredients you will need

Vegetable Oil

Garlic

Onion

Equipment you will use

Frying Pan

Add the tomato juice, vinegar, olives, and raisins. Bring to a boil and reduce the liquid by half. Create a pouch with wide, heavy duty aluminum foil.

Ingredients you will need

Tomato Juice

Raisins

Vinegar

Olives

Equipment you will use

Aluminum Foil

Place half the reduced liquid/chunk mixture on the foil, add the roast, and then top with the remaining mixture. Close the pouch, and wrap tightly in another complete layer of foil. Cook for 3 to 3 1/2 hours or until a fork pushes easily into the meat.

Ingredients you will need

Meat

Wrap

Equipment you will use

Aluminum Foil

Remove from oven and rest (still wrapped) for at least 1/2 hour. Snip off 1 corner of the foil pouch and drain the liquid into a bowl or measuring cup.

Equipment you will use

Measuring Cup