Wednesday, January 5, 2011

Carne Asada: Cuban Pot Roast

2 lb beef roast
6 cloves garlic, pressed
3 tbsp lemon juice

3 tbsp olive oil
1 medium onion, chopped
3 carrots, cut in big chunks
2 tbsp tomato paste
1 bay leaf
dash of oregano
4 cups beef stock*
salt and pepper to taste

1/4 cup Sherry

Rub salt on your roast. Mix the pressed garlic and lemon juice, and add to the roast. Marinate for at least half an hour.

Coat a large pot with your olive oil, heat to medium high and brown your meat on all sides. Add all remaining ingredients except for the Sherry. Lower heat to medium low and cover. Let the roast cook for about 2 1/2 hours or until tender.  Remove the meat from the sauce and let the sauce reduce 'til thickened. Stir in the 1/4 cup of Sherry.  Slice your roast and pour the sauce over it. Serve.

 *I prepared a stock with a package of Lipton Beef and Onion soup and a stalk of celery.


  1. I have got to stop reading these wonderful food blogs when it's lunchtime! This looks so good and it's making me so hungry! Yum! I'll have to try it.

  2. Ivonne, I have to agree with Lyndsesy! I haven't even had breakfast and it's almost 1 pm here and I am so hungry after looking at your wonderful carne asada! YUM!. Please forgive me for not coming like I did before, but I am in the process of getting ready for a certification course as a Life Coach that begins next week and I must read some books and prepare. So basically, I have been posting on my blog and not visiting other blogs or doing so sparingly. I do want to wish you and your family a most healthy and wonderful 2011. XOXOXOX

  3. Lyndsey, it turned out really well, and I'm sure you'll put your spin on it.

    Pedro, I have been informed of your new venture by you know who, I wish you the best of luck. I always think it is good to start the new year in a new direction. No worries about the posting.

  4. Que rico :) with some fluffy white rice mmmmm