Pot Roast Latino Style/Carne Asada al Estilo Latino | Just A Pinch Recipes

Ingredients

• 2 1/2 pound(s) top round roast or rump roast or bottom round roast
• 1 cup(s) flour
• 5 or 6 large red potatoes or yukon gold potatoes, peeled and quarted
• 5 or 6 large crrots peeled and cut into three pieces each
• 1 large sweet vidalia onion or sweet onion peeled and cut in half
• 1 medium jalapeno pepper cut in half do not remove seeds
• 1 large sweet red pinento pepper cut in half seeds & core removed, cut in half
• 4 or 5 large fresh celery stalks, cut in three pieces each
• 1/2 cup(s) parsley chopped
• 1/2 cup(s) cilantro chopped
• 2 large bay leafs
• 1/2 teaspoon(s) dried oregano
• 1/2 teaspoon(s) cumin powder
• 1/2 cup(s) table wine burgandy or merlot, or any good red wine
• 3/4 cup(s) canola oil
• 1 teaspoon(s) sea salt
• 1/2 teaspoon(s) ground black pepper
• 2 teaspoon(s) garlic powder
• 3 clove(s) fresh garlic mashed or put through a garlic press
• 1 can(s) beef broth, 15 ounces
• 2 can(s) water, use empty beef broth can to measure water
• 3 tablespoon(s) corn starch
• 1/4 cup(s) milk
• 2 cup(s) crema mexicana or sour cream