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.