Puerto Rican Pot Roast

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.