Glenn: It's a great way to turn a lesser cut of meat into a delicious feast -- moist and tender!
Raúl: This Cuban version gets its flavor from the chorizo and green olives. Seven cloves of garlic may seem like a lot, but we're NOT making ice cream.
Jorge: The garlic infuses the meat with such a wonderful flavor!
Glenn: This dish also confers temporary immunity against Cuban vampires.
Tender, slow cooked pot roast stuffed with Spanish chorizo and green olives.
INGREDIENTS:3-4 pound Chuck or Rump roast
No copying or commercial duplication of any content (including photos) without the express written permission of the authors and proper attribution.
This new Kindle version contains all of the recipes and editorial copy from the original print edition. As a bonus, the new Kindle edition includes 14 new photos of the prepared dishes.
Use the FREE Kindle Reading App and view our cookbooks on your notepad, tablet, laptop, or computer.
Search or Browse All of the Recipes by Photo