PUERTO RICAN POT ROAST (CARNE MECHADA)

Don’t you just love comfort foods?  It’s that time of the year when people start setting the table with mashed potatoes, macaroni and cheese, or soup.  All of those things are good, but oh!  a good pot roast.  At least, that’s it for me.  But not some ol’ bland, dry pot roast with little or no seasoning.   How about what I consider to be Puerto Rican style pot roast?  There are different versions out there; here is mine.  And BTW, I used the slow cooker.  Did you think I would do anything else?  : )

PUERTO RICAN POT ROAST (CARNE MECHADA)

2-3 lb beef roast
Adobo, to taste
Vegetable oil
1 Tbsp GOYA® Recaito
2 green bell peppers, sliced into strips
1 onion, sliced into strips
1 tomato, chopped
1 packet GOYA® Sazon
1-8 oz. GOYA® Spanish-style tomato sauce
1 c beef broth
4 c cooked white rice

Pouring enough vegetable oil to cover bottom of cast-iron skillet, heat to medium.  Add Recaito and stir 1 minute.  Season roast liberally with Adobo.  Place in skillet and brown evenly on all sides.  Remove roast to slow cooker and cook on low setting.  Pour packet of Sazon over roast.  Add peppers and onion to skillet and cook on low heat 15 minutes, stirring frequently.  Pour contents of skillet over roast, add tomato sauce and beef broth and cook on low for 7 hours.  Stir broth mixture and add tomato chunks.  Cook on low an additional hour.  Remove roast from slow cooker and set on cooking board to cool 1-2 minutes.  Slice roast and arrange on white rice.  Place vegetables around roast slices.  Serve additional broth on side.





MUSIC TO COOK BY

Until next time, Happy Cooking!  : )

Be careful of the words you say. Keep them soft & sweet, Because you never know, from day to day, which ones you’ll have to eat. -K.McCarthy 

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TAGS: Puerto Rican Slow Cooker

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