SPANISH-STYLE POT ROAST

SPANISH-STYLE POT ROAST image

Categories Beef

Yield 10 servings

Number Of Ingredients 12

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2 chorizo sausages or 1/2 lb
1 4lb beef round rump roast, boneless
2 tbsp flour
2 tbsp oil
1 cup onions, chopped
1 garlic clove, minced
1 6oz can tomato paste
1/4 cup red wine
1 bay leaf
1 large green bell pepper, chopped
1 tsp salt
1/4 tsp pepper

Steps:

Four hours before serving: 1). Cut each chorizo into 6 lengthwise strips. With a long, sharp knife cut into each end of the roast 6 cuts, 5 inches deep, twisting the knife to enlarge opening. Fill each opening with the sausage strip. 2). Coat meat with flour. Add oil to a dutch oven over medium-high heat and brown roast on all sides. Remove the meat from the pan and remove all but 1 tbsp drippings. 3). In the drippings cook the onions and garlic over medium heat until tender, about 5 minutes, stirring occasionally. Stir in the remaining ingredients and add the roast. Heat to boiling then reduce the heat to low. Cover and simmer 3 to 3 1/2 hours, turning the meat occasionally. 4). With a large spoon, skim any fat away from the liquid. discard the bay leaf. Slice the roast and arrange on a warm platter. Pour the sauce over the meat.