Thursday, October 15, 2009

Easy Spanish Pot Roast

Serves about 6

You'll need a dutch oven, a cutting board, a sharp knife, some tongs, and a long spoon for stirring.

2.5 lbs chuck roast (chuck blade roast is better, seven-bone chuck roast is best)
1 onion, sliced
1 green bell pepper, sliced
1 yellow bell pepper
8 oz tomato puree
1 cup beef stock
2 tsp cumin
1/4 cup red sofrito (found in the latino ethnic section)
2 tbsp+1/4 cup Olive oil
Salt and pepper
12 oz or so frozen peas
1 cup green olives, drained

Yellow rice mix
Loaf of bread

If necessary, cut up the chuck roast so it can fit in the dutch oven.

Put 1 tbsp of olive oil in the dutch oven and put it on high heat until the oil shimmers. Working in batches, brown the meat chunk(s) on all sides. Use tongs to manipulate the meat. Remove the meat as you go and put on a platter. Set aside.

Preheat the oven to 300.

Add the onion and green pepper and fry until soft. Add everything else EXCEPT the peas and olives, starting with the beef stock. Stir. Make sure you get the beef crusties off the bottom of the pot and into the liquid. Put the beef back in the pot. Put the cover on the dutch oven and slide into the oven.

Set an alarm to go off in three hours. Turn off the oven and, USING OVEN MITTS, carefully pull the roast and put on the stovetop. Stir in the frozen peas and the olives. Lid and let it sit.

While it's sitting, make up the yellow rice mix according to the directions. Put out the bowl of yellow rice with the pot roast and the bread.