Spanish Style Pot Roast
By
Lilly Valentin
@Lareina
1
This recipie was handed down to my mom by her grandmother,and was always served on sunday.
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
How to Make Spanish Style Pot Roast
- 1Cut 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.
- 2On 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.
- 3In 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.
- 4With 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!!
