Cuban Roast Beef for Sandwiches

4 Let there be no filthiness nor foolish talk nor crude joking, which are out of place, but instead let there be thanksgiving.

5 For you may be sure of this, that everyone who is sexually immoral or impure, or who is covetous (that is, an idolater), has no inheritance in the kingdom of Christ and God.

6 Let no one deceive you with empty words, for because of these things the wrath of God comes upon the sons of disobedience.

Ephesians 5:4-6

Slightly spiced beef with a hint of citrus and orange.

Crusty bread, I used White Mountain bread from Publix bakery

Chuck Roast, cut into 4 chunks

Cuban Dry Rub, this blog under Rubs tab

Olive oil for searing meat

2 onions cut in half and sliced

A few turns of Salt and pepper on the onions

1/2 c Cabernet Sauvignon 

1 c water

1 T dried orange peel

2 T lime juice

6 Turns of smoked salt on the meat before cooking

2 sliced avocados for sandwiches

In a skillet, add a little olive oil, heat oil and place roast pieces that have been generously rubbed with Cuban dry rub. Set aside after searing.

In a pressure cooker, place a 1 T of olive oil, heat and add onions, cooking until translucent. Add wine, water, juice and orange peel. Cook for 5 minutes and add meat, then the smoked salt. Put on cooker top and pressure gauge and bring to a steady rocking motion. Cook on medium heat for 30 minutes. Place in sink and run cold water over top. Do not remove top until you hear the pressure release, it will be a hissing sound and the pop off valve in the top near the handle will fall down. Remove meat to a cutting board and slice, reserve gravy. Toast bread, top with meat and gravy. Add slices of avocado. Yum!!