Cuban Pot Roast
Insert a sharp knife into the roast. Push it through the center and rotate to create a tunnel.
Remove the casings & stuff the chorizo into the opening with garlic. Generously season the roast with salt & pepper.
Add one tablespoon of olive oil, onion, & bell peppers to the Dutch oven.
Stir in the tomato paste, tomatoes, cumin, paprika, coriander, & onion powder.
Deglaze the pot with beef broth & red wine, scraping up any brown bits left by the meat.
Settle the roast into the Dutch oven. Add potatoes, oregano, & bay leaves. Bring the mixture to a boil, cover, & cook in the oven for 2½ – 3 hours.
Skim fat off the top of the broth, remove the potatoes, & puree the mixture using an immersion blender.
Slice the roast & serve it with the puree.
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