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1
Drizzle pot roast with olive oil and season with adobo.
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2
Pour beef both into the slow cooker with sofrito, recaito and Sazon.
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3
Place pot roast in the slow cooker.
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4
Put onions, garlic and olives over the pot roast.
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5
Set on LOW for 10 hours or HIGH for 6.
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6
Two hours before its done, toss in carrots and can of tomatoes.
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7
To make the AREPAS
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8
Bring milk to a simmer in a small saucepan, then remove from heat and stir in butter.
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9
Combine arepa flour, salt and pepper in a large bowl.
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10
Add the hot milk and honey and stir until combined.
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11
Let mixture stand until milk is absorbed enough for a soft dough to form, about 1 to 2 minutes (dough will continue to stiffen).
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12
Form the dough into 12 balls (about 2 inches in diameter) and flatten between palms into 3 1/2 to 4-inch patties (about 1/3-inch thick).
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13
Heat 2 tablespoons of oil in a large nonstick skillet over medium heat until the oil begins to shimmer.
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14
Fry 4 arepas at a time, until lightly golden brown on both sides and just cooked through, about 2 to 3 minutes per side.
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15
Transfer to a baking sheet lined with paper towels.
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16
Note: items marked with an asterisk can be found in your local Latin Grocer or in the ethnic aisle of your supermarket.
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17
To see images of the items, visit Goya.com and search for them by name.
