CHILIED POT ROAST (for eight)

 

5 pound eye of round roast, tied

3 cloves of garlic cut into slices

flour

beef suet or drippings

4 medium onions, sliced

1 teaspoon oregano

½ teaspoon cumin seed

½ teaspoon coriander

2 tablespoons chili powder, more to taste

salt

¼ teaspoon Tabasco

1 cup broth

½ cup tomato sauce

chopped fresh coriander or parsley

 

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1.Cut several incisions in the meat and insert the garlic slices. Sprinkle with flour. Melt the suet or heat the drippings in a braising pan and brown the meat well on all sides. Take care not to use a fork, but turn the meat with the aid of two wooden spoons or a pair of spatulas.

2. When the meat is nicely colored, add the onions and cook until they are brown. Add the seasoning, sprinkling the chili powder evenly about the pot, and cook in the fat. Add the broth and the tomato sauce and bring to a boil. Reduce the heat to the lowest temperature possible, cover the pot, and simmer very slowly 3 to 3-1/2 hours, turning the roast every half hour. Should the sauce become too thick, add more broth to it.

3. When tender, remove the roast to a hot platter. Skim excess fat from the sauce. Correct the seasoning. Spoon over the roast. Garnish with fresh coriander or parsley. Serve with tortillas.

 

adapted from James Beard, American Cookery