This pot roast cooks for about an hour and rests for 30 minutes, so you have plenty of time to prepare whatever you want to serve with it.
- 1 lb onion, sliced thin
- 2 green bell peppers, sliced
- 1 teaspoon fresh ground black pepper
- 2 garlic cloves, minced
- 1 teaspoon dried oregano or 1 tablespoon fresh oregano, chopped
- 4 bay leaves
- 1⁄4 cup vegetable oil
- 5 lbs beef beef eye round
- 1⁄4 cup dry red wine
- 2 tablespoons vinegar
- 4 cups chicken broth
- 2 cups tomato puree
- 2 garlic cloves, chopped
- 1⁄2 teaspoon ground cumin
- Place the onions and bell peppers in a bowl and add the black pepper, garlic, oregano and bay leaves. Let marinate for 30 minutes. Preheat the oven to 350 degrees F.
- Heat the oil in a large oven-proof cooking pot like a Dutch oven. 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 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.