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Boliche
Stuffed Eye Round
Roast
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3-5 lb Beef eye round roast
4 Goya
Chorizos, quartered lengthwise
3 Tbs. capers
3 Tbs. green Spanish olives w/pimentos
1 large green bell pepper
1 large onion
1-2 heaping Tbs. oregano
3 bay leaves
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6 cloves garlic
2 packets Goya
Sazon con Azafran
2 large pinches saffron
1can tomato sauce (29 oz)
1/4 cup olive oil
2 Tbs. Goya Adobo seasoning
1 package Badia
Cilantro
1 cup red wine
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Cut slits into eye round roast, and stuff with quartered
chorizos (follow the grain of meat) lightly rub meat with adobo
seasoning. Brown the meat on all sides in a sauté pan to seal in
the juices. Remove and place in a large covered roasting pan. In
the same pan, as the beef was browned, add saffron, garlic,
onions, peppers, bay leaves, oregano, olives, capers, and the
Sazon seasoning. Sauté until the onions are translucent in color,
deglaze with red wine, turn heat down and simmer about five
minutes. Add the cilantro and the tomato sauce and stir well and
pour this mixture over the beef, and roast at 325 degrees for 1
1/2 hrs. - 2 hrs., or until meat is tender. Turn the roast over
and baste with the sauce once in a while to assure full flavor
penetration and even cooking. Serves 6-8
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