SPANISH STYLE POT ROAST

Spanish Style Pot Roast image

Provided by Lilly Valentin

Categories Roasts

Time 4h

Number Of Ingredients 12

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

Steps:

1. 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.
2. 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.
3. 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.
4. 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!!