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Spanish Pot Roast

5 pounds beef chuck roast trimmed and tied
2 large green bell peppers large dice
1 large spanish onions large dice
1 large celery stalks thickly sliced
56 ounces tomatoes, canned, whole, peeled 2- 28 oz. cans (1 can drained, 1 juices reserved)
1 3/4 cups beef stock or beef stock
1/2 cup red wine
6 whole garlic cloves skins removed
1 teaspoon kosher salt
1/2 teaspoon black pepper freshly ground
2 tablespoons sugar white, granulated
2 tablespoons cumin ground
1 teaspoon paprika
1 teaspoon oregano dried, crushed
3 whole bay leaves
3 tablespoons flour, all-purpose for coating roast
2 tablespoons olive oil plus a touch more


Trim excess fat from roast; wash and pat dry; salt and pepper to taste. Lightly dredge in the flour, shaking off excess. Tie securely with butcher's twine (kitchen twine). Heat the olive oil in a large Dutch oven; brown the meat over medium-high heat on all sides, about 15 minutes. Remove meat and set aside. Reduce heat to medium and add a little more oil, if necessary. Add in the peppers, onion, celery and garlic cloves; saute 4 to 5 minutes; set aside (will be added back later to the braising meat). Return browned meat to the pot. ; add all remaining ingredients. Bring to a boil over medium-high heat; cover and reduce heat to medium-low. Cook, covered, very slowly, until meat is somewhat tender, about 2 1/2 to 3 hours. Add back the reserved peppers, onion, celery and garlic cloves. Continue to cook for another hour, adding more liquid if necessary, until meat is very tender and vegetables are cooked through. NOTE: Turn and baste the meat several times during cooking. Remove meat from pot and let rest and cool down for about 10 minutes before slicing or shredding. Remove bay leaves from pot and ladle vegetables, garlic and sauce over the meat on a warmed serving platter. Serve with garlic mashed potatoes or hot cooked rice, if desired.

Source: recipeland.com