Chorizo sausage and green olives add a nice change of pace
to a traditional dish.
Serves 4-6
1/4 pound Chorizo sausage
2 tablespoons Oil
3 pound Chuck roast
1/2 cup Flour
3/4 cup Tomato sauce
1/2 cup Water
1 Tablespoon Oregano
1 Bay leaf
2 teaspoons Garlic, minced
1/4 cup Green olives, chopped
Remove the chorizo from the casing. Place in a large, heavy
pot (that has a lid). Cook until browned. Spoon out the
meat and reserve. Add the oil to the pan and heat. Dredge
the roast in the flour. Add to the pot and brown on both
sides. Add the remaining ingredients. Return the sausage to
the pot. Cover and bake at 325 for 2 1/2 hours (or until
the beef is very tender). Serve warm.
Chers
to a traditional dish.
Serves 4-6
1/4 pound Chorizo sausage
2 tablespoons Oil
3 pound Chuck roast
1/2 cup Flour
3/4 cup Tomato sauce
1/2 cup Water
1 Tablespoon Oregano
1 Bay leaf
2 teaspoons Garlic, minced
1/4 cup Green olives, chopped
Remove the chorizo from the casing. Place in a large, heavy
pot (that has a lid). Cook until browned. Spoon out the
meat and reserve. Add the oil to the pan and heat. Dredge
the roast in the flour. Add to the pot and brown on both
sides. Add the remaining ingredients. Return the sausage to
the pot. Cover and bake at 325 for 2 1/2 hours (or until
the beef is very tender). Serve warm.
Chers
