The original recipe also called for 1/2 cup dark raisins, but I prefer it just the way it is!
1 (2 to 3 pound) blade cut chuck roast
2 teaspoons kosher salt
2 teaspoons cumin
1 medium onion, chopped
5 to 6 cloves garlic, smashed
1 cup tomato juice
1/3 cup balsamic vinegar
1 cup cocktail olives, drained and broken
Make Ahead Preparation:
Place a wide, heavy skillet or fry pan with a coating of vegetable oil over high heat for 2 minutes. Meanwhile, rub both sides of meat with the salt and cumin. When the pan is very hot, brown the roast on all sides and remove from pan.
Add just a little more vegetable oil to the pan then add the onion and garlic. Stir constantly until onion is softened, being careful not to brown the garlic. Add the tomato juice, vinegar and olives. Bring to a boil and reduce the liquid by half.
Add half of the tomato juice mixture to the bottom of a crockpot. Add the roast, and then top with the remaining mixture. Turn crockpot to high for one hour. Then reduce heat to low and cook for another 4 to 6 hours.
Last Minute Assembly
Remove the meat from the crockpot, cover and let rest for at least 1/2 hour.
Drain all of the liquid from the crockpot and put in a blender or food processor. Puree.
Slice meat thinly, or pull apart with a fork. Serve with sauce over egg noodles or rice.