In particular chuck-eyeroast. Though Cuban Vaca Frita typically uses flank steak, this recipe is bold and flavorful usingchuck to soak up all of its citrusy goodness
This recipe doesn’t come together quickly, because it’s a braise of a fattier cut of meat like bottom round, chuck or short ribs that require a low-and-slow cooking to make them fall-apart, fork tender
They’re big and also wide enough to fit whole roasts and the vegetables. Cover the pot with a lid, or tightly with aluminumfoil and place on the bottom rack of the oven
(The quantities in my recipe differ from America’s TestKitchen. The original recipe has celery seed, dried thyme, and cornstarch plus the above ingredients
Tear off a very large piece of tinfoil and place it loosely in a large roasting pan. This roast and vegetables is quick to put together and easy to cook - just put it into the oven on low and slow for the afternoon
