Spanish Style Pot Roast Recipe

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Spanish Style Pot Roast

Lilly Valentin

By
@Lareina

This recipie was handed down to my mom by her grandmother,and was always served on sunday.


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Rating:

Comments:

Serves:

10-12

Prep:

30 Min

Cook:

3 Hr 30 Min

Ingredients

1/2 lb
chorizo(spanish sausage)
4 lb
rolled beef rump roast
2 Tbsp
all purpose flour
2 Tbsp
olive oil
1 c
chopped onions
1 clove
garlic,minced
6 oz
can tomatoe paste
1/4 c
red wine
1
bay leaf
1 large
green pepper,cut into chunks
1 tsp
salt
1/4 tsp
pepper

Directions Step-By-Step

1
Cut chorizo into 6 lengthwise strips. With long sharp knife,make 6 cuts,each about 5 inches deep,into the roast,twisting knife to enlarge slits.Fill each slit with a sausage strip.
2
On waxed paper,coat meat with flour.In dutch oven over medium high heat in hot olive oil,brown meaton all side.Remove meat from pan;pour off all but 1 tablespoon of drippings.
3
In drippings in dutch oven over medium heat,cook onions and garlic until onions are tender,about 5 minutes,stirring occasionally.Stir in remaining ingredients.Return meat to dutch oven,and heat to boiling.Reduceheat to low,cover and simmer for 31/2hrs,until meat is fork tender,turning meat occasionally.
4
With large spoon,skim any fat from liquid:discard bay leaf.Slice meat and arrange on warm platter,pour a little sauce over it,serve remaining sauce in gravy boat(to be spooned over rice if you like) Buen Provecho!!

About this Recipe

Course/Dish: Beef, Pork, Roasts