This was dinner a few nights ago. I have had family visiting for the past few and I have a few posts in the wings to type up and publish.
4 lb roast
1/2 onion, sliced
4 cloves garlic, smashed slightly with the side of the knife and chopped
1-2 bay leaves
1/2 teaspoon coriander seeds
2 teaspoons Worcestershire sauce
1 teaspoon Italian Seasoning
1 package Sazon (optional) or 2 teaspoons cumin
1/4 teaspoon peppercorns
salt to taste
4 carrots, cut in half crosswise
4 large potatoes, cut in
6 cloves garlic
Heat olive oil in large heavy bottomed pot. Add Roast, sliced onion, 4 cloves of chopped garlic, coriander seeds, bay leaves, peppercorns. Sear roast on all sides.
Add broth to cover roast, salt, one onion, and 6 cloves garlic. Bring to a boil, cover and simmer 2 hours. Add potatoes, carrots, and 3 onions. Allow to come to a boil over high heat once again, reduce heat and simmer, covered, for a further 1.5 hours.
Remove roast from pot and let rest for 15 minutes before slicing across the grain. Serve with rice, either as is, or with the jus.