Spanish Style Pot Roast

Name: Spanish Style Pot Roast
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Yield: 10-12
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

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By Lilly Valentin
@Lareina

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

Rating:

★★★★★ 2 votes5

Comments:

2 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
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How to Make Spanish Style Pot Roast

Step-by-Step

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!!

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