4 lb. pot roast
3 potatoes, peeled and cut into quarters
4 carrots, peeled and cut into quarters
1 green platano, peeled and diagonally sliced
1 onion, sliced thin
2 garlic cloves, minced
1/2 cup homemade sofrito
1 can tomato sauce
10 olives, halved
salt, pepper, adobo, oregano and packet of sazon

Wash and season pot roast and put in fridge overnight. Remove from fridge 1 hour before cooking.

In a large pot, add olive oil and sauté onion, garlic, sofrito, olives and tomato sauce with a little water for a minute. Add meat and mix well with sofrito mixture. Add enough water or stock to cook meat in and cook for 3 hours.

Note: Keep an eye on level of liquid when cooking this long.

After 3 hours, add potatoes, carrots and platanos and cook another 30 minutes. Make sure there's a good amount of liquid to cook veggies in, but reduced somewhat when done. If too much liquid, turn up heat high and reduce mixture.

To serve, remove meat and let rest 10 minutes before carving. Serve with veggies, gravy and white rice. Yum, Yum!!!

Submitted by: Andy Natal