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Boca Ciega Roast

1 (3 pound) boneless chuck roast about 3 inches thick
2 thick slices wood smoked bacon
4 garlic cloves, peeled and chopped
3/4 cup chopped white onion
2 green bell peppers, roasted, peeled, seeded, and thinly sliced
2 cups tomato sauce
1/2 cup dry white wine
2 cups dry red wine or dry sherry
2 Tbsp. small capers, drained
1 tsp. ground oregano
1 tsp. ground cumin
1 Tbsp. cider vinegar
1 tsp. Worcestershire sauce
2 bay leaves
salt to taste


Heat a Dutch oven. Add bacon and cook until very crisp and brown. with a slotted spoon, remove bacon and set aside. In the same Dutch oven, brown roast well on both sides, then remove to a separate pan. Add garlic, onion, and green and red bell pepper to the pan and sauté until wilted. Put roast back in the sauté. Add tomato sauce, wine, capers, oregano, cumin, vinegar, Worcestershire, bay leaves, and salt. Blend sauce ingredients together well. Simmer over low heat until meat is very tender, about 3 1/2 hours. Add water if necessary to keep a med. consistency to the sauce. (This may be done in a slow cooker - about 8 hours on low)

Serve by slicing roast into 2 inch wide pieces. Crumble bacon and top each serving with a sprinkling. Serve with white rice and a separate bowl of sauce on the side.

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