Pot Roast - Without a Pot

Still lousy picture taking - -sorry - dirty lens I think.
A variant of my prior Pot Roast - Sans Pot.
Except: smaller piece of meat, started at a lower oven temp, variants in the ingredients (although the principal remains the same, and I forgot to pan fry the thing before wrapping it in foil! Everything went directly into the pouch. It's in the oven right now. I wonder how it will turn out. (See bottom of recipe for adjustments due to this slight oversight)

• 750 grams meat - in this case a low cost cut - cooked slowly (you should brown in a frying pan prior to putting in pouch - I forgot)
  
• chop
• 1 small onion
• 1 large shallot
• 4-5 cloves of garlic
• (remove meat and brown / soften these in the frying pan too; add the tomato [see later] for that matter)
  
• smear meat with
• chunky salt
• 2 t ground cumin
• 1 t white pepper
• place 1/2 of onion/shallot/garlic mixture on foil (lots of foil; you're going to make a pouch)
• slash in some olive oil
• place meat on mixture
• put rest of mix on top of meat - smear in
• pour on 1/4 c of balsamic vinegar (I used Vinagre de Aranjuez - very much the same thing, but Spanish)
• pour on some oil
• add a handful of black raisins (I use moscetal raisins)
• 5 tomatoes; deseeded and chopped; go on top and around the meat
• seal the pouch

Into the oven at 125c for 1 hour and them lower to 100 for 1 hour (or until it reaches 60c internal temp)

Remove and rest, in the foil, for 20 minutes - this is important, don't skip this step

Open pouch, slice and eat. Enjoy.

Fixing my mistake: The meat was fine. The "sauce" was not really cooked. And too acidic from the vinegar. So, remove the meat (cover with foil to keep warm); all the sauce and leavings go into a sauce pan. Boil. Reduce until it has very little liquid; cook for 5-10 minutes. The vinegar sweetens and the garlic and onions softened. Came out pretty well although the tomato pieces lost their bright red color and sort of went brown. But it tasted really good I was told.

Edited to mention browning the meat 1st; re-edit to add pic and the fix for the sauce.