Puerto Rican Pot Roast
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A mediterranean take on puerto rican pot roast, written step by step so it's easy to follow built around good beef and pantry staples.
Ingredients
- 4 1/2 to 5 lb. boneless beef chuck roast
- 1 large onion, sliced
- 2 Tbsp. cooking oil
- 1 medium green pepper, diced
- 1 c. water
- 1/4 c. cornstarch, dissolved in 1/4 c. water
- 1 (3 oz.) bottle drained stuffed olives
- 1/2 c. diced celery
- 2 (8 oz.) cans tomato sauce
- 1 tsp. salt
- 1 tsp. pepper
Method
Insert olives into deep cut slits in meat.
Heat oil in heavy pan and brown well on all sides.
Add onion, celery, green pepper, tomato sauce, 1 cup water, salt and pepper.
Bring to a boil and cover until meat is tender.
Turn meat occasionally during cooking.
Remove all meat.
Add cornstarch mixture to pan and simmer 10 minutes.
Serve sauce over meat slices.
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