Marinade your beef…
0 Use a sharp knife to trim most of the fat off of your beef and poke holes all over the roast
2 Place the beef in a large glass bowl and top with 2 cups of red wine, 1 cup of beef stock and 1/4 cup of worcestershire sauce
3 Cover the bowl and chill for 4-24 hours
Prep the roast…
19 Let the marinating roast sit at room temperature for an hour before cooking
5 Place a large skillet or Dutch oven over medium low heat
6 Crumble 2 ounces of piloncillo into the skillet and let it warm undisturbed until it begins to caramelize
7 While the piloncillo is warming, transfer the roast out of the marinade (set the marinade aside for now) and dry it with paper towels
8 Carefully place the roast into the caramelized piloncillo and reduce the heat to low
9 Cook the beef, turning every 30 seconds or so, until it the entire roast is deeply browned and the piloncillo is dark and sticky
10 Add the marinade, 1 large sliced yellow onion, 1 large sliced sweet bell pepper, 2 diced roma tomatoes, 6 cloves of minced garlic, 2 bay leaves, 1 tablespoon of fresh oregano leaves and a big pinch of salt and black pepper and stir to combine everything
11 Cover the skillet and simmer over low heat for 3 1/2 - 4 hours or until the beef is tender
Prep the sauce…
13 Transfer the beef into a cutting board and slice into thick slices
14 Pour the sauce through a strainer and reserve the vegetables
15 Bring the sauce to a simmer and transfer the roast slices back into the sauce
16 Simmer until the sauce has reduced to your preference (if the sauce is not thickening, whisk 2 tablespoons of cornstarch in 2 tablespoons of water and stir it into the sauce to help it thicken)
Serve and enjoy...
17 Serve over rice or mashed potatoes with some of the reserved vegetables
