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Brazilian Olive Stuffed Pot Roast

Make Brazilian Olive Stuffed Pot Roast at home with Freshly Shredded Parmesan Cheese, Chili Powder, Salt, Pressed Garlic, and Onion. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1/4 cup
• 3 tsp
• 1/2 tsp
• 1 tsp
• 1/2 cup
• 1 tbsp

Method (preview)

1. 1

   Amount Measure Ingredient -- Preparation Method

2. 2

   Drain 1 c ripe olives, saving liquor.

3. 3

   Chop ripe olives finely.

4. 4

   Mix with parsl ey, cheese, 2 tsp chili powder, salt and garlic.

5. 5

   Make about 15 slits in roast, using long, thin-bladed knife (or larding needle).

6. 6

   Force ripe-olive mixture d own into slits.

7. 7

   Brown roast slowly on all sides in an oiled skillet or Dutch o ven.

8. 8

   Drain off and discard fat that accumulated in pan.

9. 9

   Add onoin to meat and brown lightly.

10. 10

    Mix tomato sauce with 1/2 c liquor from o lives and remaining tsp of chili powder and pour over roast.

11. 11

    Heat to boiling, turn heat low, and cover pan.

12. 12

    Simmer about 2 hrs, or until meat is tender, bas ting once or twice.

13. 13

    Pare and cut carrots into thick diagonal slices.

14. 14

    Wash zucchini and cut into ha lves.

15. 15

    Add carrots to meat 30 min before meat is done.

16. 16

    Cook 15 min. Add zucchi ni and remaining ripe olives and cook 15 min.

17. 17

    When meat and vegetables are tender, remove to heated serving dish.

18. 18

    Skim fat f rom remaining pan liquid.

19. 19

    Mix flour with 2 tbl cold water.

20. 20

    Add a little of th e hot liquid, then combine with remaining liquid in pan.

21. 21

    Cook, stirring until mixture boils and thickens.

22. 22

    Serve with sauce over meat and vegetables.