Cuban Pot Roast (Boliche)

Ingredients

• 4 to 5 lb eye round roast
• 4 Links of Chorizo
• 1 Red Bell Pepper sliced into strips
• 1 Green Bell Pepper sliced into strips
• 1 Large onion sliced into quarter inch strips
• 7 Cloves of garlic roughly chopped
• 1/4 cup of green olive sliced
• (1) 14 oz can of diced tomatoes
• (1) 8 oz can of tomato sauce
• 1/4 cup of dry red wine
• 1 cup water
• 1 tablespoon oregano
• 2 Bay leaves

Remove casings from the chorizo. Insert carving knife lengthwise into the center of the roast and insert the chorizo inside. Salt, pepper the roast; brown on all sides in a frying pan with olive oil. Place all ingredients except the water and wine (including the roast and the oil you browned it in) in a large covered pot or Dutch oven with the potatoes, onion slices, pepper and green olives on top.

Mix the water and the wine. Add just enough of this mixture to cover the bottom 2 -1/2 inches of the pan. Bring to a boil, reduce heat to low and simmer partially covered (leave your lid slightly ajar to let some of the steam escape) for approximately 3 to 4 hours. Check the roast occasionally, turn and add the water/wine mixture as necessary. When the roast is fork-tender, remove it from the pot, slice and return to sauce until ready to eat.