Puerto Rican Pot Roast (Carne Mechada al Estilo puertorriqueno)

Puerto Rican Pot Roast (Carne Mechada al Estilo puertorriqueno)

1 review, 4 star(s). 100% would make again

Ready in 4 hours

Stuffed with ham, chorizo, and olives.


1/3 cup olive oil
3 tablespoon white-wine vinegar
1 tablespoon adobo; look up
1/2 tablespoon oregano
3.5 pound beef roast
1/3 cup dried currants
1/3 cup sherry
1/2 cup manzanilla olives; chopped
1/4 pound smoked ham; diced
1 chorizo sausage; diced
2 cups tomato sauce
2 cups beef stock
1/3 cup Recaito; look up
6 red potatoes; cubed for pot roast

Original recipe makes 10



Ahead of time (hours)

- Soak currants in sherry

- Make adobo and Recaito if you don't have them

Season beef with combined olive oil, vinegar, adobo, and oregano ahead of time.

Make stuffing: Combine currants (drain but save sherry), olives, ham, and chorizo. Make a large pocket in roast and fill with stuffing (it's okay to have left over stuffing). Tie roast. Let stand 1+ hour.

Sear roast and then add all other ingredients except potatoes. Braise for 1-2 hours.

Slice beef, return to pot, add potatoes, and cook until done.

Alert editor   
Calories Per Serving: 708 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Take your recipes anywhere

Save to your recipe box and bring to the store with free BigOven membership!

Recipe Links

Link in another recipe. What would you serve with this?

Comment on Puerto Rican Pot Roast (Carne Mechada al Estilo puertorriqueno)

Rating (optional):

sign in to add your comment

Get seasonal ideas by email


Comment or review

[I posted this recipe.]
DHMitchell 6y ago

Add unlimited recipes. Remove ads. Custom folders. Find recipes for your diet. Try BigOven Pro Free