Servings: 6

4 lb. chuck or rump roast (slow cooking will make it fork tender) 4 lb. chuck or rump roast (slow cooking will make it fork tender)
flour flour
8 cloves of garlic – minced 8 cloves of garlic - minced
1 1/2 tsp. Dried oregano 1 ½ tsp. Dried oregano
salt and pepper salt and pepper
1/2-cup olive oil ½-cup olive oil
2 large yellow onions, sliced thickly 2 large yellow onions, sliced thickly
2 cups beef stock 2 cups beef stock
1 8 oz. can tomato sauce 1 8 oz. can tomato sauce
1-cup naranja agria (1/2 cup OJ; ¼ cup lemon juice ¼ cup lime juice) 1-cup naranja agria (½ cup OJ; ¼ cup lemon juice ¼ cup lime juice)
1-cup dry white wine 1-cup dry white wine
1-cup small red potatoes 1-cup small red potatoes
1/4 cup green pimiento-stuffed olives with liquid ¼ cup green pimiento-stuffed olives with liquid
3 bay leaves 3 bay leaves

Pat the roast dry and lightly flour.
In a mortar, smash the minced garlic, salt, pepper and oregano together to form a thick paste.
Rub the garlic/oregano paste all over the roast.
Heat the olive oil in a large skillet and brown the roast on all sides.
When the roast is browned, remove from skillet and place in crockpot.
Place the onions in the same skillet you used to brown the meat in, and cook them quickly - maybe 3 minutes on medium high heat. Do not brown.
Remove onions and place over the roast in the crockpot.
Cover the roast with beef stock, tomato sauce, bitter orange, and white wine.
Add the potatoes, olives, and bay leaves.
Cook on low setting for 6 to 8 hours. Or on high for 4 to 5 hours. Or if you like, 30 minutes on high-pressure in a pressure cooker.
Arrange the roast on a platter surrounded by the potatoes, onions and olives.
Carve the roast and serve at the table.

Pressure cooker: Cook on high for 50 mins. Naturally Release for 25 mins.  Pressure cooker: Cook on high for 50 mins. Naturally Release for 25 mins.