Argentinean-Style Pot Roast
This is a simplified version of matambre, a stuffed, rolled pot roast from Argentina.
Recipe by Cooking Light October 2006
This is a simplified version of matambre, a stuffed, rolled pot roast from Argentina.
Not bad - left in the oven for an hour and the beef was very tender. Next time may replace the red pepper with carrots. Will make again.
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