Roast by any other name....

I adore this way of making a cheap cut of meat (chuck roast) taste a bit closer to a million bucks than the $14.36 it actually cost.  I'm an eyeball it cook and a precise baker.  The photo is as close to accurate as I get.  But one thing I missed - the canola oil.

Heat some canola oil in a big enough Dutch oven or simply use a deep enough chef's pan knowing you'll be transferring into something else. 

I used 1/2 the yellow onion - chopped.  Add it to the meat - which has been rubbed with salt, pepper, & CUMIN - as it's quick searing in the oil.  Throw in some of that garlic too...I like garlic....I LOVE garlic...and I love the convenience of organic in a jar.  I probably used the equivalent of four whole garlics! 

Transfer the meat to an oven-safe dish you can cover or keep it in the Dutch oven.  Add the can of diced tomatoes, 1 cup of raisins, a bit more salt & pepper.  If your canned tomatoes did not have much liquid, consider 1/2 cup of tomato juice.

COOK IT...Low...and....Slow....250F for about 2 hours for a 5lb roast.