Roast beef in Peruvian pan

Prepare a mixture of ground garlic with ground aji panca and bathe the roast meat with it. add to this infusion: pepper, cumin, vinegar and a little oregano to taste, letting it rest for 1 hour. Then, we put the oil and the chopped onion in a large pot, we place in it the piece of meat and the rest of the maceration. cover and cook (approximately one hour for each kilo of meat), continuously bathing the meat with the juice using a spoon. before serving, put salt, add peeled potatoes that are cooked in the juice until they absorb the dressing. finally, we add the carrots.