Carne mechada is the national dish of Venezuela and also very popular in Puerto Rico and Cuba. This version is adaped from Wilo Benet’s cookbook, Puerto Rico – True flavors. If you want to see Wilo’s creations, go to Foodalogue where my friend Joan had the pleasure to meet Wilo and visit his two restaurants in Puerto Rico. We were supposed to go together, but hurricane Irene screwed it all up. Grrrr!!!!
We are using eye round which is inexpensive, versatile and flavorful.
Ingredients:
3-4 lbs. beef eye round
4 tablespoons olive oil
4 Spanish choizo, cases removed and crumbled
2-3 tablespoons of adobo and sazón Goya mixed
4-5 garlic cloves, chopped
1/4 cup sofrito
1 large onion, diced
24 olives stuffed with pimentos
5 -6 cilantro stems
2 cups cooking sherry
1-1/2 cups tomato sauce
3 Idaho potatoes sliced 1/2 inch pieces
4 carrots, sliced thick – 2 inch pieces
4 quarts of beef stock
Instructions:
Make a crosscut incision on the center of the meat; make sure the incision goes all the way through to the other end. I used my stainless steel knife sharpener.
Insert chorizo into the hole until it reaches the other side.
Season the meat with adobo and sazón.
In a large casserole heat olive oil and sear meat on all sides, remove and set aside. Add onion and garlic, cook until translucent. Add meat and all ingredients except for potatoes, carrots and olives. Bring to boil then lower heat and simmer covered for about 2 hours
turning meat so that part that is exposed does not dry.
Add potatoes, carrots, and olives. Cook without the lid for an additional 15-20 minutes at simmer or until vegetables are tender.
Let meat stand for 20 minutes and cut in slices of ½ ” thickness.
BUEN PROVECHO!
platanosmangoes.com 
I have never thought about stuffing a pot roast. And, this is so full of flavor. Great fall dish.
Wonderful recipe, looks like the meat is plenty of flavor.
It looks amazing! My mom makes a carne mechada with beef and she stuffs it with a bunch of stuff that I can’t remember. I’m getting hungry for some Puerto Rican style carne mechada 🙂
I called Mama after seeing your post… enough said. She usually stuffs her carne mechada with chorizo, ham, and green olives and has the butcher make the hole for all those goodies. At home there are two sauce variations for the eye round braise – one she calls carne a la catalana (the sauce has mustard and wine in it) and this traditional one.
We have a similar dish here in Argentina, Norma. Your version sounds super flavorful with the olives, sherry and various herbs and spices. Plus, I love that the potatoes and carrots make it a one-pot meal.
This sounds incredibly good Norma! Like gourmet stew. I love that Chorizo surprise in the middle – makes it extra special.
My hubby grew up in Puerto Rico and has described this dish to me. I’ve been looking for a good recipe for a while. Thanks for this one!
Looks delicious…I’m sure it tasted delicious too!
Great idea putting the chorizo on the inside – it would flavour the whole piece of meat from the inside out! Lovely recipe, thanks Norma!
We have a similar dish in Colombia called “Posta Rellena” Yours looks delicious, Norma! In Colombia “Carne Mechada is Ropa Vieja” 🙂 Interesting!
One of my favorite Latin dishes but it’s been a long time since I ate it. I remember making it with a few dried plums (prunes) in the sauce which I love because it acts as a flavor balancer and a thickener.
“Genius” is all I can say for your pocket-maker. Great idea!
This must be delicious..to dip in a piece of baguette into it! And the gnocchis?
What a perfect recipe for a fall evening. This sounds wonderful. I hope you have a great day. Blessings…Mary
Oh that pot roast with its smoky flavours looks wonderful. I am seriously considering buying a Dutch oven….to rustle up similar recipes. Thanks for sharing
Well this just sounds wonderful and bursting with flavor. Another bookmarked. 🙂
That is a wonderful dish! It must taste lipsmackingly good.
Cheers,
Rosa
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My grandmother used to make this, but instead of one large stuffing she would poke holes all over and stuff each one with one olive, a small piece of ham and a piece of garlic. When you sliced the roast it had olives all through it. I think it was the best I have ever eaten.
I will try that one day…love the idea…thanks for the visit.
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Thank you so much…I am in Florida and will get to your posts soon…
Do you use Spanish or Mexican choriso?
I just saw it says spanish choriso, thank u….
OMG, I’m trying to stay away from red meat pero esto lo voy a hacer. Before giving up red meat (it’s been like 5yrs) I used to make Carnegie mechada but never stuffed with chorizos. I must try!!!!!
We had Carne Mechada last night it was fabulous ,full of flavour ,the meat took on so many of the other flavour’s,we use Mexican chorizo ,wish we had ( Chorizo Argentinos)we here in Canada get only Mexican or Spanish chorizo only.but the meal was great & we highly recommend it.
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We had a lady from Venezuela cooking for us and she made the most deliciou carne mechada. When I came across you recipe I had to make it right away. It brought me memories of a wonderful time in my life.