Puerto Rican Pot Roast
Kategorie: Beef
Zutaten
- 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
Anleitung
1. Insert olives into deep cut slits in meat.
2. Heat oil in heavy pan and brown well on all sides.
3. Add onion, celery, green pepper, tomato sauce, 1 cup water, salt and pepper.
4. Bring to a boil and cover until meat is tender.
5. Turn meat occasionally during cooking.
6. Remove all meat.
7. Add cornstarch mixture to pan and simmer 10 minutes.
8. Serve sauce over meat slices.
