Spanish Style Rump Roast

Cut chorizo into 6 lengthwise strips and cut openings in the roast where the strips can be inserted. Coat roast with flour and cut in hot oil in Dutch oven until roast is browned on all sides. Remove meat from pan and pour off all but 1 Tbsp meat drippings. In the drippings, cook onions and garlic. Stir in remaining ingredients and return to Dutch oven, heat to boiling. Reduce heat, cover and simmer for 3 - 3/12 hours With large spoon, skim fat from liquid, remove bay leaves. Slice meat and arrange on a platter and pour the pan drippings over meat and use remainder for gravy. Makes 10-12 servings