INGREDIENTS
•
1 (2-pound) blade cut chuck roast
•
2 teaspoons kosher salt
•
2 teaspoons cumin
•
Vegetable oil
•
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
•
1/2 cup dark raisins