Cuban Pot Roast Massi's style with oven roasted Yukon Gold mini potatoes. I LOVE..absolutely LOVE this dish! It is total comfort and what other pair than meat and potatoes will give you that warm feeling. Well...I can think of another few. But this is an all time favorite I grew up eating that I give a different twist each time I make it. Dang..can I take a nap now?Carne Asada en Cazuela
con Papas Asadas
3-4 lbs of Roast (Any cut will do)
Extra Virgin Olive Oil
Salt
Ground Black Pepper
Ground Onion Powder
Ground Garlic Powder
Cumin Powder
Ground Oregano
Paprika
2 Tbsp of Minced Garlic
1 bottle of Goya cooking wine (I use the Golden one)
2 Bay leaves
Red Pepper Flakes (optional)
1 lb of baby carrots, or sliced carrots
1/4 c of Green Olives (optional)
Yukon Gold Potatoes (Small New red potatoes are good too)
1. I make sure the meat has time to sit on the counter to get the cool edge off. Then I season everywhere..I mean EVERYWHERE! With all the listed dried seasonings. I don't measure you just shake on as much as you want and rub it in real good. Give it a good pat and say good-bye!
2. In a heated dutch oven or large pot, add enough Oil to cover bottom of pot say Adios to that hunk of beef and add it to the pot. You should hear a nice sizzling sound. Ahh....
3. Sear all sides of roast for about 1 1/2-2 min on each side. Once browned and seared add wine, minced garlic and bay leaves. Bring to a boil and cover. Reduce to a Med-low and let simmer boil. Let it cook for 2 1/2 hours. Take meat out and let sit. Then slice into desired size. Add back to pot with carrots and olives. Let cook for another 10 min or so until carrots are soft but with a bite to them.
4. Meanwhile, preheat oven to 425. Prep the mini yukons on a sheet pan. Drizzle with Olive Oil and season with salt and pepper. Bake for 25 mins. Take out. They should be browned. Add to the meat and give it all a bit stir.
We eat ours with White Rice. I ate mine with Brown rice today for my fiber and grain. I have to say the Red potatoes are the best with this. You can add some stewed tomatoes also and pearl onions and make like a stew. It's so yummy to the tummy.
con Papas Asadas
3-4 lbs of Roast (Any cut will do)
Extra Virgin Olive Oil
Salt
Ground Black Pepper
Ground Onion Powder
Ground Garlic Powder
Cumin Powder
Ground Oregano
Paprika
2 Tbsp of Minced Garlic
1 bottle of Goya cooking wine (I use the Golden one)
2 Bay leaves
Red Pepper Flakes (optional)
1 lb of baby carrots, or sliced carrots
1/4 c of Green Olives (optional)
Yukon Gold Potatoes (Small New red potatoes are good too)
1. I make sure the meat has time to sit on the counter to get the cool edge off. Then I season everywhere..I mean EVERYWHERE! With all the listed dried seasonings. I don't measure you just shake on as much as you want and rub it in real good. Give it a good pat and say good-bye!
2. In a heated dutch oven or large pot, add enough Oil to cover bottom of pot say Adios to that hunk of beef and add it to the pot. You should hear a nice sizzling sound. Ahh....
3. Sear all sides of roast for about 1 1/2-2 min on each side. Once browned and seared add wine, minced garlic and bay leaves. Bring to a boil and cover. Reduce to a Med-low and let simmer boil. Let it cook for 2 1/2 hours. Take meat out and let sit. Then slice into desired size. Add back to pot with carrots and olives. Let cook for another 10 min or so until carrots are soft but with a bite to them.
4. Meanwhile, preheat oven to 425. Prep the mini yukons on a sheet pan. Drizzle with Olive Oil and season with salt and pepper. Bake for 25 mins. Take out. They should be browned. Add to the meat and give it all a bit stir.
We eat ours with White Rice. I ate mine with Brown rice today for my fiber and grain. I have to say the Red potatoes are the best with this. You can add some stewed tomatoes also and pearl onions and make like a stew. It's so yummy to the tummy.
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