4 medium Yukon Gold potatoes, cut in 1 1/2 inch pieces
salt & pepper
Marinade:
juice from 1 orange
juice from 1/2 lemon
1 tsp salt
1/2 tsp pepper
DIRECTIONS
Place the roast in a resealable plastic gallon bag. Combine the marinade ingredients together and pour over the roast, seal the bag and refrigerate for 8 to 24 hours.
Remove the roast from the refrigerator, discard the marinade and pat the roast dry with paper towels. Using a sharp knife make a slit in the middle of the roast lengthwise, twist the knife a little to form a small tunnel in the roast all the way through the other side.
In a bowl mix together the chorizo, garlic and olives. Stuff the chorizo mixture into the hole that you just made in the roast.
Heat the oil in a dutch oven over medium-high. Season the outside of the roast generously with salt and pepper. Sear the roast on all sides until nicely browned, about 5 to 7 minutes. Remove roast from pan and place on a plate.
Add the onions to the pan and cook until softened, about 1 to 2 minutes.
Add the water to the pan along with the oregano and bay leaves and scrape the bottom of the pan with a wooden spoon to release any stuck on bits.
Return the roast to the pan. Bring to a boil then cover the pan and reduce heat to low. Cook, covered, for 3 hours.
Add the potatoes around the roast, increase the heat to medium-high and return to a boil. Reduce heat to medium and simmer, uncovered, until potatoes are tender about 20 minutes.
Remove roast and potatoes to a plate and cover with foil, allow roast to rest 15 minutes before slicing.
if desired, boil the sauce down to thicken a bit, add salt and pepper to taste.
Cut the roast into slices, serve with the potatoes and sauce.
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