Puerto Rican Pot Roast (Carne Mechada al Estilo Puertorriqueno)

1/3 cup olive oil
3 tablespoons white-wine vineagar
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
2 cups beef broth
1/3 cup sherry from the marinated currants
1/3 cup Basic Recaito
remaining stuffing
6 red potatoes, cut into pices

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.

Servings: 8-10