Puerto Rican Pot Roast

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From the international cookbook. I prefer to use the stovetop the way this is written, but this recipe says that it can be made in a pressure cooker, reducing the cooking time by one-third.

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Steps

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Make a deep cut with a sharp knife across the meat.

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Combine salt pork , capers , oregano and vinegar with half the peppers , chilies and onions.

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Add 1 t oil.

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Pound into a smooth mixture and stuff this mixture into the cut in the roast.

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Melt lard in large saucepan and brown meat on all sides over high heat for 10 minutes.

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Add water , salt and remaining peppers , chilies and onions.

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Bring to a boil and simmer over moderate heat for 2 to 2 and 1 / 4 hours.

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Add potatoes , tomato and tomato puree , mixed with the rest of the olive oil.

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Stir into pot.

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Bring back into boil and cook , uncovered , for 30 minutes or until potatoes are soft and the sauce thickens.

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Ingredients

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beef roast, salt pork, capers, oregano, vinegar, green peppers, potatoes, tomato puree, chilies, onions, olive oil, lard, water, salt, tomatoes