PUERTO RICAN POT ROAST (DAISY)

PUERTO RICAN POT ROAST (DAISY) image

Number Of Ingredients 15

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1 lb. smoked ham cut into 1/2 in cubes
1/2 c. spanish olives, coarsely chopped
3 T Recaito
One 3 to 3 1/2 lb. Rump roast
Salt
Pepper
1/4 c. achiote oil
2 red bell peppers, cut in 1/2 in strips
1/4 c tomato paste
1/3 c white wine vinegar
6 c water or chicken broth
1 8 oz can spanish-style tomato sauce
2 bay leaves
4 large potatoes, cut in 1/2 in slices
Chopped parsley

Steps:

Grind ham in food processor until coarsely chopped. Set aside 1 c of ham and stir in olives and recaito into remaining ham. Make deep cuts in roast 1 in apart and diagonally against the grain with a boning knife. Enlarge holes with fingers. Fill each hole to about 1/2 in from opening. Season roast generously with salt & pepper. Heat oil in Dutch oven over med heat. Add roast and borwn on all sides. Rmove meat to plate and pour off all except 1 T of fat. Add red peppers, 1 c reseved ham and deglaze pan. Stir in tomato paste and cook 1-2 minutes. Stir in vinegar, bring to a boil and cook until liquid is syrupy. Return meat to Dutch oven, stir in water, tomato sauce and bay leaves. Bring to a boil and boil 15 min. skimming off foam and fat. Reduce heat, cover and simmer until meat is tender, about 2 hrs. Remove meat & cover. Add potatoes and cook, about 20 min. Serve sliced meat on top of potatoes, cover with sauce.