Reviewed: Mar. 4, 2012

This was the first time I cooked with Chorizo Sausage and cooking Sherry. It didn’t call for the baby carrots, but what pot roast is complete with them? This was amazing! I'll be keeping this one in the book.

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Reviewer:

Marly

Reviewed: Dec. 11, 2011

I made a few changes. No oregano. Rosemary and sage for the rub. Red wine rather than sherry No potatoes. I didn’t use too much olive oil for browning the roast. After bringing roast and liquid to boil on cooktop in cast iron pot, I put it in oven (covered) at 400°C for 30-45 minutes, basting every 15 minutes or so and then turned it down to 350°C for another 90 minutes. Let roast sit covered with foil for at least 20 minutes while you reduce the liquid. It got rave reviews.

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Reviewer:

Will_Orr

Reviewed: Nov. 14, 2011

I made this with the Chorizo but my roast wasn't really thick enough to stuff the chorizo into the middle so I stuffed it in the crevices where I could. It was very yummy. Everyone loved it!

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Reviewer:

Larose825

Cooking Level: Intermediate

Home Town: Smithfield, Virginia, USA

Living In: Troutville, Virginia, USA

Reviewed: May 3, 2011

Amazing!!! I used ham instead of chorize, because of my kids and didn't have any potatoes, so I thickened the gravy with a little cornstarch and served over rice. It was a hit!

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Reviewer:

kmoore

Home Town: Morgan City, Louisiana, USA

Living In: Minot, North Dakota, USA

Reviewed: Mar. 12, 2011

I have been making a version of this all my life. Having grown up in Tampa, it was a staple for Sunday lunches or anytime during the week. The ONLY difference in this reciped and mine is that I use ham steak instead of chorizo. You just chop it up and stuff it in the roast like the chorizo. My grandma could not eat the spice chorizo and there was always leftover ham to use in this. For optimal flavor, marinate overnight. You can do it in three hours if you must but it is even better if you plan ahead and let it sit. WONDERFUL!!!!!

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