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Puerto Rican Pot Roast
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- #35147
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
1/3 cup olive oil
3 tablespoons white wine vinegar
1 tablespoon adobo
1/2 tablespoon oregano
3 1/2 pounds beef eye of round
Stuffing
1/3 cup dried currants
1/3 cup sherry
1/2 cup green olives
1/4 pound ham, diced
1 chorizo link, chopped
Braising Mixture
2 cups tomato sauce
2 cups beef broth
1/3 cup sherry (from marinated currants)
1/3 cup Recaito
6 red potatoes, cut into pieces
directions
Combine olive oil, vinegar, adobo and oregano and rub onto meat. With a large, sharp knife cut a large incision through the center of the meat. Set aside.
Combine all the stuffing ingredients in a bowl and mix well to combine. Stuff into meat and let stand, refrigerated, for 1 hour. Heat a large pot or Dutch oven over medium high heat and sear meat on all sides.
Combine all the braising ingredients in a bowl, mix well, and add to meat. Bring to a boil, reduce heat and simmer, uncovered, for 1 hour.
Remove meat from pan, slice and return to pan. Add potatoes and cook 10 minutes longer, or until potatoes are tender.
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nutrition data
Nutritional data has not been calculated yet.
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