Shanna's Cuban Pot Roast
1 lb Onions -- sliced
2 x Bell peppers -- sliced
1 tsp Black pepper
2 x Cloves garlic -- mashed
1 tsp Oregano
4 x Bay leaves
1/4 cup Vegetable oil
5 lb Beef eye of round
1/4 cup Red wine
2 tbl Vinegar
SAUCE INGREDIENTS:
4 cup Chicken broth
2 cup Tomato puree
2 x Cloves garlic -- chopped
Salt -- to taste
1/2 tsp Ground cumin
Method :
Place the onions and bell peppers in a bowl and add the black pepper, garlic,
oregano and bay leaves. Let stand for 30 minutes. Preheat the oven to 350
degrees. Heat the oil in a large oven-proof cooking pot. When the oil is hot,
add the vegetable mixture from bowl and saute until soft. Add the roast and
brown on all sides for 5 minutes, or so. Add the wine and vinegar and allow to
reduce briefly. Add 2 cups of the broth and all the remaining sauce ingredients.
Bring to a boil, then place in the oven for 1 hour. Check at intervals, adding
the remaining 2 cups of chicken broth, if needed. Remove the meat from the oven
and let sit for 30 minutes. Strain the sauce. To serve: slice the meat about
3/4-inch thick and serve with the sauce.