Recipe(tried): Evelyn's Carne Mechada (pot roast in crock pot)

Good Morning to All!!

My girlfriend Evelyn is the one that shares wonderful recipes with me. Her Bowtie Pasta with Sun-Dried Tomatoes is heavenly and her husband Nelson's black beans, the best we have ever tasted. This is one of her other recipes, Carne Mechada or simply put, Pot Roast. She usually cooks this in the pressure cooker but I decided to put it in the crock pot. It is a mouth-watering dish. This can be accompanied with buttered noodles and peas. I will also serve strawberries with whipped cream. This dessert is my one decadent allowance on my diet.

By the way, I have lost a total of 30 pounds since February 4th and feel and look fabulous.

Happy Cooking!! Gina

Evelyn's Carne Mechada
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
1 (8 oz.) tomato sauce
2 heaping Tbsp. 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 Tbsp. 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 bits 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!!