Title: Boliche (cuban pot roast)
 Categories: Beef, Florida
      Yield: 6 Servings
 
      1 lb Onions -- sliced
      2    Bell peppers -- sliced
      1 ts Black pepper
      2    Cloves garlic -- mashed
      1 ts Oregano
      4    Bay leaves
    1/4 c  Vegetable oil
      5 lb Beef eye of round
    1/4 c  Red wine
      2 tb Vinegar
           SAUCE INGREDIENTS:
      4 c  Chicken broth
      2 c  Tomato puree
      2    Cloves garlic -- chopped
           Salt -- to taste
    1/2 ts Ground cumin
 
  Place the onions and bell peppers in a bowl and add the black pepper,
  garlic, oregano and bay leaves. Let stand for 30 minutes. Preheat the
  oven to 350 degrees. Heat the oil in a large oven-proof cooking pot.
  When the oil is hot, add the vegetable mixture from bowl and saute
  until soft. Add the roast and brown on all sides for 5 minutes, or
  so. Add the wine and vinegar and allow to reduce briefly. Add 2 cups
  of the broth and all the remaining sauce ingredients. Bring to a
  boil, then place in the oven for 1 hour. Check at intervals, adding
  the remaining 2 cups of chicken broth, if needed. Remove the meat
  from the oven and let sit for 30 minutes. Strain the sauce. To serve:
  slice the meat about 3/4-inch thick and serve with the sauce.