The first time I did a Carne Mechada that was approved by my mother, she told everybody that I knew how to cook. May God Bless her in heaven, she was the best cook I had ever seen!

Puerto Rican Pot Roast (Carne Mechada al Estilo Puertorriqueño)
Servings 8-10

1/3 cup olive oil
3 tablespoons white-wine vinegar
1 tablespoon Adobo
1/2 tablespoon dried oregano
3 to 3-1/2 pounds eye of round

STUFFING:
1/3 cup dried currants, soaked in 1/3 cup sherry
1/2 cup manzanilla olives, chopped
1/4 pound smoked ham, diced
1 chorizo (red Spanish sausage), chopped

BRAISING MIXTURE:
2 cups tomato sauce (I process 1 can chopped tomatoes and use the product instead of the Tomato Sauce)
2 cups beef broth
1/3 cup sherry from the marinated currants
1/3 cup Basic Recaito
remaining stuffing
6 potatoes, cut into pieces

Combine the olive oil, vinegar, adobo, and oregano. Season the meat with this mixture. With a sharp knife, cut a large incision through the center of the meat. Combine all of the stuffing ingredients. Stuff the meat, cover, and let stand for 1 hour. Sear the meat on all sides in a large pot or Dutch oven over medium-high heat. Combine all of the braising ingredients. Add to the meat and bring to a boil. Reduce the heat to a simmer and cook for 1 hour. Slice the meat; return it to the liquid. Add the potatoes and cook for 10 minutes, or until the potatoes are done.