Authentic Boliche (Cuban-Style Pot Roast)

In a mortar and pestle, add garlic, cumin, oregano, salt and pepper. Mash into a thick paste. Set aside.
Using a sharp knife, make a slit through the middle of the roast, rotating the knife to create an opening.
Add a spoonful of the garlic paste into the opening. Rub the rest of the garlic paste generously on the exterior, making sure to cover the entire roast.
Transfer the roast to a large resealable bag, press out the air, and marinate in the fridge for 2 hours.
Remove the roast from the resealable bag. It may be darker in color (that's ok). Place the chorizo inside the opening of the roast. Set aside.
In a Dutch oven, heat the olive oil over medium-high heat. Brown the roast on all sides. Transfer to a plate. Set aside.
In the same Dutch oven, sauté the onions and green peppers for 4-5 minutes at medium-high heat. Add a bit more oil if you need to so the onions don’t stick.
Add the diced tomatoes and vino seco then nestle the roast back into the Dutch oven with the sautéed veggies.
Add about 1/2 cup of water so it doesn't dry out. Reduce heat to medium-low. Cook for 2.5 hours.
Remove the roast from the Dutch oven. Allow the roast to cool slightly. Slice the roast into 1/2-inch slices. Transfer to a serving dish and pour the liquid from the Dutch oven over the roast. Enjoy!