Pot roast in foil

Ingredients:

• 1 kg of beef shoulder blade
• 2 teaspoons coarse salt
• 2 tsp cumin
• Vegetable oil
• 1 medium onion, chopped
• 5 - 6 cloves garlic, crushed
• 1 cup tomato juice
• 1/3 cup balsamic vinegar
• 1 cup cocktail olives, drained and crushed
• 0.5 cup dark raisins

Preparation:

1. Preheat oven to 87°-95°C.
2. Heat a wide, heavy-bottomed frying pan over high heat for 2 minutes. Meanwhile, season both sides of the meat with salt and cumin. When the pan is hot (very hot), brown the meat on both sides and remove from the pan. Add just enough vegetable oil to coat the bottom of the pan, then add the onion and garlic. Stir constantly until the onion is soft. Add the tomato juice, vinegar, olives, and raisins. Bring to a boil and reduce the liquid by half.
3. Form a pouch out of a wide piece of heavy-duty aluminum foil. Pour half the liquid onto the foil, add the roast, and pour the remaining pan mixture over it. Close the pouch and wrap it tightly in another sheet of foil.
4. Bake for 3-3.5 hours, until the meat is easily pierced with a fork. Remove the package from the oven and let it rest (still wrapped) for 30 minutes. Cut off one corner of the foil package and drain the liquid and pieces into a bowl or measuring cup. Blend with an immersion blender until the sauce is smooth.
5. Slice the meat thinly or shred with a fork. Serve with gravy.