Pot roast in foil
Votes: 1
Time: 4 hours 30 minutes
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
This dish uses a whole cut of beef shoulder, which is pre-seared on all sides until golden brown. Instead of a cauldron, the roast is baked in a foil package, resulting in a surprisingly tender, juicy, and flavorful dish—just look at the gravy! The gravy includes unconventional roast ingredients like raisins and olives. They pair beautifully with onions, garlic, and tomato juice, creating a wonderful flavor. To serve, slice the beef thinly and top with the sauce.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 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
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Recipes with similar ingredients: beef, tomato juice, balsamic vinegar, olive, raisin, cumin
Cooking the dish according to the recipe:
- Preheat oven to 87°-95°C.
- 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.
- 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.
- 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.
- Slice the meat thinly or shred with a fork. Serve with gravy.
Categories:
recipe / Foil / Oven / Main courses / Meat / Alton Brown
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