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Spanish Style Rump Roast

2 chorizos (1/4 - 1/2 lb.)
4 Lbs rump roast, boneless
2 Tbsp all purpose flour
2 Tbsp olive oil
1 cup chopped onions
1 garlic cloves, minced
6 oz. can tomato paste
1/4 cup red wine
1 bay leaf
1 large green pepper, cut into chunks
1 tsp salt
1/4 tsp. pepper

Cut chorizo into 6 lengthwise strips and cut openings in the roast
where the strips can be inserted. Coat roast with flour and cut
in hot oil in Dutch oven until roast is browned on all sides. Remove
meat from pan and pour off all but 1 Tbsp meat drippings. In the
drippings, cook onions and garlic. Stir in remaining ingredients
and return to Dutch oven, heat to boiling. Reduce heat, cover and
simmer for 3 - 3/12 hours With large spoon, skim fat from liquid,
remove bay leaves. Slice meat and arrange on a platter and pour
the pan drippings over meat and use remainder for gravy.

Makes 10-12 servings

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