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Transcripts
Many occupational hazards of adult life will be greatly alleviated by
massage:
- aching back and shoulder after a long office stint
- exhaustion or overstrained muscles from physical labor or excessive
exercise
- circulatory problems from too little exercise by sedentary workers.
Massage can benefit you right down to the cellular level!
Telecommunications
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Cordless Security
Firewalls for Dummies
Telecom 101
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Pot Roast
| Recipe courtesy Alton Brown |
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Prep Time: 30
minutes
Cook Time: 4 hours
Yield: 3 to 6 servings
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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
Preheat the oven to 190-200
degrees F. 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. Add just enough vegetable oil to cover the bottom
of the pan then add the onion and garlic. Stir
constantly until onion is softened. 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. 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. 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. Add
some of the "chunkies" and puree with an immersion
blender. Slice meat thinly, or pull apart with a fork.
Serve with sauce.
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