Boliche (Cuban Pot Roast)

Servings: 6-8

Ingredients:
2 lbs. roast
6 large garlic gloves, crushed well
1 teaspoon salt
½ teaspoon black pepper
½ lb. ground ham (or chorizo sausage)
3 tablespoons vegetable oil
2 medium onions, sliced
1" slice of tomato, cut into quarters
10 whole black peppers
2 bay leaves
1 cup dry white cooking wine
1 cup water

Directions:
Mix garlic with the salt and ground pepper. Pierce all around, with a narrow, sharp knife. Using half the garlic mixture, stuff holes. Using a long, sharp knife, cut an "X" through the center of the roast, length-wise, to make a cavity for the ham or chorizo. Pack this cavity with the ham or chorizo. Spread any leftover garlic mixture on the surface of the roast.

In a Dutch oven, heat the vegetable oil. Brown the roast on all sides. Add all the other ingredients and bring to a boil. Cover and lower the heat to a slow simmer. Cook for 2½ hours, turning the roast every half hour or so.

Slice and garnish with the sauce.

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