R Bs Cuban Pot Roast

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 4 lbs rump roast, closely trimmed
• 1/2 medium onion, coarse chopped
• 1 tablespoon garlic powder
• 1 tablespoon oil
• 3 cups water
• 1 (15 ounce) can tomato sauce (i use hunts)
• 2 cups beef broth, strained from meat
• 2 beef bouillon cubes
• 1 cup zinfandel wine
• 3/4 teaspoon salt (to taste)
• 1 teaspoon pepper
• 2 teaspoons ground cumin
• 1 medium onion, diced
• 1 medium green pepper, diced
• 1 teaspoon garlic, minced
• 1 tablespoon olive oil

Recipe

• 1 meat.
• 2 close trim fat from roast and rub all over with garlic powder.
• 3 in pressure cooker pot, add oil and brown roast on all sides.
• 4 while browning roast add onions and saute with roast.
• 5 when done, add water, close lid and cook on high pressure for 60 minutes or until roast is done through.
• 6 release steam and remove roast and set aside.
• 7 strain 2 cups of broth from pot and set aside.
• 8 sauce.
• 9 in a 4-5 qt pot, add olive oil, garlic, onion, and green pepper and saute until tender.
• 10 add tomato sauce, 2 cups of strained beef broth from meat, 2 beef bouillon cubes, wine, spices.
• 11 mix thoroughly and cook on medium high heat for 10 minutes, then reduce heat and simmer for 20 minutes longer.
• 12 slice roast and add back into sauce, cover and cook 20 minutes longer.
• 13 remove all and serve with rice and black beans.