Glenn: It's a great way to turn a lesser cut of meat into a delicious feast -- moist and tender!
Raúl: This Cuban version gets its flavor from the chorizo and green olives. Seven cloves of garlic may seem like a lot, but we're NOT making ice cream.
Jorge: The garlic infuses the meat with such a wonderful flavor!
Glenn: This dish also confers temporary immunity against Cuban vampires.
Tender, slow cooked pot roast stuffed with Spanish chorizo and green olives.
INGREDIENTS:3-4 pound Chuck or Rump roast
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