Recipe: Evelyn's Carne Mechada

Evelyn's Carne Mechada
recipelink.com Chat Room Recipe Swap - 2001-09-05
From: Gina,.Fla
serves 4

2-3 lb. bottom round roast
1 large onion chopped
5 large cloves garlic, pressed
Dry Rub:
1 tsp. cumin
1 tsp.powdered bay leaves
1 tsp.garlic salt
1 tsp.black pepper
1 packet Sazon Golla with achiote and culantro

1/4 cup balsamic vinegar
1/2 cup vino seco
8 oz. tomato sauce
2 heaping T. Avjar seasoning
2 cups beef broth (Superior Touch brand)
2 quartered potatoes
5 carrots, cut in large chunks

Mix rub ingredients and rub all over meat. Heat 3 T. olive oil in a large pot and begin browning meat. Throw in the onions when one side is browned. Throw in the garlic and mix well. Splash in the balsamic and mix well. When onions are golden, take out the meat and put into the crock pot. Deglaze pot by pouring in the vino seco, broth and tomato sauce. Scrape up browned bit from bottom. Add the Avjar, stir and pour into crockpot over the meat. Mound up the veggies on top and set on high for 7 hours. Set on low for the last cooking hour. Delicious!!