Puerto Rican Pot Roast (Carne Mechada al Estilo Puertorriqueno)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
8-10 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1/3 cup olive oil 3 tablespoons white-wine vineagar 1 tablespoon Adobo
1/2 tablespoon dried oregano 3 to 3-1/2 pounds eye of round STUFFING: 1/3 cup dried currants, soaked in 1/3 cup sherry
1/2 cup manzanilla olives, chopped 1/4 pound smoked ham, diced 1 chorizo (red Spanish sausage), chopped
BRAISING MIXTURE: 2 cups tomato sauce 2 cups beef broth 1/3 cup sherry from the marinated currants
1/3 cup Basic Recaito remaining stuffing 6 red potatoes, cut into pices



1 Combine the oilive oil, vinegar, adobo, and oregano. Season the meat with this mixture. With a sharp knife, cut a large incision through the center of the meat.
2 Combine all of the stuffing ingredients. Stuff the meat, cover, and let stand for 1 hour.
3 Sear the meat on all sides in a large pot or Dutch oven over medium-high heat. Combine all of the braising ingredients. Add to the meat and bring to a boil.
4 Reduce the heat to a simmer and cook for 1 hour. SLice the meat; return it to the liquid. Add the potatoes and cook for 10 minutes, or until the potatoes are done.

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