Carne mechada
(Puerto Rican pot roast)
Serves about 8

(A)
2 tablespoons olive oil
3 tablespoons white cooking wine vinegar
1 tablespoon Adobo
1 teaspoon dried oregano

(B)
3 to 3-1/2 pounds beef eye of round

(C)
1 teaspoon olive oil
1/4 pound cooking ham, diced
1/3 teaspoon ground garlic
1/2 teaspoon Adobo
6 onion or pimento-filled olives, diced

 

 

(D)
2 tablespoons olive oil
2 cups cooking wine
1 cup water
salt and pepper to taste

(E)
2 carrots, diced
3 medium-sized potatoes, diced

Combine the ingredients in (A). Season the beef with this mixture. Allow to stand for at least ten minutes.

Use a long kitchen knife to make a deep incision in the meat, where you will insert the stuffing shortly.

Use a Dutch oven or large pot. Add the teaspoon of oil in (c) and heat in Medium until hot. Add the remaining ingredients in (C) and saute for two to three minutes.
Remove the pot from the roast and carefully remove the sauted ingredients. Allow to cool and then insert by spoonfuls into the slice in the meat. Do not fill all the way to the edge.
Add

Add the oil in (D) to the pot and set over Medium heat until hot. Add the meat and sear over the hot oil, turning several times to sear the whole surface of the meat.

Add the remaining ingredients in (D). Cook over medium heat, uncovered, until the liquids begin to steam. Bring the heat to low and cover the pot.

The meat should take about two hours to cook. The time may vary with the actual size of the beef and local conditions. Check often to ensure that there is enough liquid in the pot. When the meat is almost done, add the ingredients in (E). Cook until the meat and the vegetables are done.

Serve with white or yellow rice.