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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