Recipe(tried): Puerto Rican Pot Roast in the Crockpot (Carne Mechada al Estilo Puertorriqueno)

This is the first recipe I am posting for you dear Naty. I will try to post as frequently as possible because right now I have my timr limited because of the inhouse guests.

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Puerto Rican Pot Roast (Carne Mechada al Estilo Puertorriqueno) Crockpot Style
Servings 8-10

4 tb olive oil
3 tablespoons white-wine vinegar
1 tablespoon Adobo Goya (or 2 envelopes Saz n con Culantro y Achiote)
1/2 tablespoon dried oregano
3 to 3-1/2 pounds eye of round

STUFFING:
1/3 cup dried currants or raisins, soaked in 1/3 cup dry sherry (reserve the sherry to add as liquid)
1/2 cup manzanilla or red pimento stuffed olives, chopped
1/4 pound smoked ham (jam n de cocinar), diced
1 chorizo (red Spanish sausage), chopped

BRAISING MIXTURE:
1/2 cup tomato sauce (I use 1/2 can of chopped tomatoes with their liquid, passed through a blender or processor)
1 cup beef broth, reserved to add little by little, if necessary, during the cooking process
1/3 cup Basic Recaito (Sofrito)
remaining stuffing
6 red potatoes, cut into medium pieces

Combine the olive oil, vinegar, adobo (or Saz n envelopes), 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. Preheat the crockpot to high. Transfer the meat to the crockpot. Add the reserved dry sherry over the meat & specially under it.

Combine the braising ingredients except the broth, that you will add later, tablespoon by tablespoon if necessary. Add the braising ingredients to the meat; place the potatoes over the meat and cover; continue cooking using the high temperature of the crockpot for 3 or 4 hours.

Occassionally uncover & check to determine if you need to add some liquid. At half the cooking time, uncover & turn over the meat. After the first 3 or 4 hours, reduce the heat of the Slow Cooker to Low and cook for an additional 1 hour or until meat & potatoes are tender.

Slice the meat; return it to the sauce at the crockpot & cook it for additional 10 minutes at LOW temperature.

Serve over perfect white rice & with a green salad. Buen Provecho!