Garlic roast

Directions

1. Season the entire roast with salt and pepper. In a large pot, heat some oil at medium heat. Add the roast to the pot. Brown each of the roasts sides (approximately 3 minutes on each side). Once the roast is browned remove from the pot making and keep it warm.

2. Add the chopped onion to the pot along with salt and pepper. Sauté for 3-4 minutes. Then add the aji, panca paste, the carrot that was shredded and the tomato sauce and continue to cook for 3 minutes.

3. Return the roast to the pot with the rest of the ingredients. Add the dry red wine along with the beef broth, bay leaves and sliced mushrooms. Cover the pot and lower the heat and cook over low heat for 1 hour or until your roast is nice and tender.

4. Remove the roast from the pot and cut it into slices that are approximately ¼ inch thick. Once you have sliced the entire roast, return the slices of roast to the pot. Make sure the pieces of the roast are fully covered by the sauce in the pan. Then continue to cook on  low heat, with the pot uncovered, until the sauce thickens.

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