Portuguese Style Roast Recipe

From Madelyn

4 OR 5 LB. ROAST CHUCK OR BOTTOM ROUND
1LB. CHOURICO
POTATO'S
CARROTS
1 LG. ONION SLICED FINELY
1 BAY LEAF
1 TBS. HOT CRUSHED PEPPERS [WET]
1 TBS. CHOPPED GARLIC
1 BOUILLON CUBE
2 PACKS AZAFRAN [GOYA] OPT.
½ TSP OF THE FOLLOWING
ITALIAN
MARJORAM
THYME
PARSLEY
RED PEPPER FLAKES
BASIL
SALT & PEPPER TO TASTE
2 TO 3 CANS TOMATO SAUCE AND ENOUGH WATER TO COVER VEGETABLES
COOK AT 325 TO 350 FOR 5 HOURS [ cover with foil]

Despite the name, azafran is not the same as saffron, which is an expensive spice derived from the crocus plant in the iris family. (Saffron can be substituted for azafran, though: use 1 pinch of saffran for 2 tablespoons of azafran). Azafran is commonly sold in Latin American markets and specialty herb stores. It can also be ordered by mail. It is best stored in a cool dark place and will last several months in a sealed plastic or glass container.

From "Native American Cooking," by Lois Ellen Frank