Don't you just love it when someone shares a treasured recipe with you? Whether it is handed down to you by relatives or it is something that you come across on the internet, a shared recipe is a true treasure. Food is such a wonderful way to share culture, pride, and nourishment. We may never get to visit certain countries, but by way of their meals we can still taste some of that country's flavor.
Right now, I'm excited about this Puerto Rican pot roast or carne mechada slow cooker recipe. I love a good roast and this one has me particularly intrigued because it includes a delicious stuffing. Bonus!!!
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Puerto Rican Pot Roast or Carne Mechada
Ingredients
4 tablespoons olive oil
3 tablespoons white-wine vinegar
1 tablespoon Adobo Goya (or 2 envelopes Sazón con Culantro y Achiote)
1/2 tablespoon dried oregano 3 to 3-1/2 pounds eye of round
STUFFING
1/3 cup dried currants or raisins, soaked in 1/3 cup dry sherry (reserve the sherry to add as liquid)
1/2 cup manzanilla or red pimento stuffed olives, chopped
1/4 pound smoked ham (jamón de cocinar), diced
1 chorizo (red Spanish sausage), chopped
BRAISING MIXTURE
1/2 cup tomato sauce
1 cup beef broth, reserved to add if necessary, during the cooking process
1/3 cup Basic Recaito (Sofrito)
remaining stuffing
6 red potatoes, cut into medium pieces
Get the full recipe directions at The Recipe Link.
Image via zell0ss/Flickr
