R Bs Cuban Pot Roast

Submitted by KitchenHacker

"Another of my Cuban favorites for a Sunday dinner.. I make this in a pressure cooker but it could easily be done in a regular Dutch Oven. Just adjust time and temperture to suit.."

 

• Ready In: 2hrs 30mins
• Ingredients: 16
• Serves: 4

ingredients

• 1814.36 g rump roast, closely trimmed
• 1 medium onion, coarse chopped
• 14.79 ml garlic powder
• 14.79 ml oil
• 709.77 ml water
• 425.24 g can tomato sauce (I use Hunts)
• 473.18 ml beef broth, strained from meat
• 2 beef bouillon cubes
• 236.59 ml white zinfandel wine
• 3.69 ml salt (to taste)
• 4.92 ml pepper
• 9.85 ml ground cumin
• 1 medium onion, diced
• 1 medium green pepper, diced
• 4.92 ml garlic, minced
• 14.79 ml olive oil

directions

1. Meat.
2. Close trim fat from roast and rub all over with garlic powder.
3. In pressure cooker pot, add oil and brown roast on all sides.
4. While browning roast add onions and saute with roast.
5. When done, add water, close lid and cook on high pressure for 60 minutes or until roast is done through.
6. Release steam and remove roast and set aside.
7. Strain 2 cups of broth from pot and set aside.
8. Sauce.
9. In a 4-5 qt pot, add olive oil, garlic, onion, and green pepper and saute until tender.
10. Add tomato sauce, 2 cups of strained beef broth from meat, 2 beef bouillon cubes, wine, spices.
11. Mix thoroughly and cook on medium high heat for 10 minutes, then reduce heat and simmer for 20 minutes longer.
12. Slice roast and add back into sauce, cover and cook 20 minutes longer.
13. Remove all and serve with white rice and black beans.

Reviews

[marcellacalzado]

This recipe gives the roast so much flavor. Recipe is so easy to follow and my husband thoroughly enjoys it. I love it!

 

[erinmusil]

My husband and I love pot roast, and this is the best roast we've ever had. I didn't prepare it exactly as written; I cooked it in a dutch oven on 350 for 3 hours (no need to brown it first), used lots more garlic powder (than 1 tbl) to rub a good layer on the whole roast, skipped the water but used 1 extra cup of beef broth to compensate, subbed sea salt and jalapeno for salt and green pepper, and added potatoes for the last hour. I also used half chopped onions and half pearl onions, and next time I'll try with just extra pearl onions. They have such a great flavor, and with the same texture as the potatoes when cooked, even people who don't like onions won't notice their presence. I would give this more stars if I could!