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Pot Roast with Potatoes

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Recipe Ingredients

1 (1 1/2 pound) pot roast
3 garlic cloves, crushed
1 teaspoon salt
1 tablespoon vinegar
1 onion, cut into small pieces
1 tablespoon olives and capers
2 tablespoons Red Oil (oil with annatto)
3 potatoes, cut into halves

Cooking Procedures

Season the meat with garlic, salt and vinegar. Make small holes in the meat and fill with chopped onions olives and capers. Brown the meat in the Red Oil. Saut? the potatoes. Cover with water. Season to taste. Cook for 45 minutes covered, over low heat. 
 
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Excerpt from the wayback cook-book collection:

d water, from which drain them again. Now chop them very fine in a wooden bowl. Take a saucepan, put in a piece of butter, and when hot add to it your spinach. Stew very gently in its own juice, merely adding a little boiling water, if necessary, to prevent scorching. When done, which will be in about one-half hour, the spinach ought to have sufficient consistency to serve it heaped up in a dish, or to use it as a garnish around any kind of meat. If spinach is served as a course by itsel

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