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 lbchorizo(spanish sausage)
-
4 lbrolled beef rump roast
-
2 Tbspall purpose flour
-
2 Tbspolive oil
-
1 cchopped onions
-
1 clovegarlic,minced
-
6 ozcan tomatoe paste
-
1/4 cred wine
-
1bay leaf
-
1 largegreen pepper,cut into chunks
-
1 tspsalt
-
1/4 tsppepper
How to Make Spanish Style Pot Roast
- 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.
- 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.
- 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.
- 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!!
