Carne Mecha

Description
Stuffed eye round cooked like a pot roast

Ingredients

 * 1 eye round about 5 to 6 pounds, trimmed
 * 2 chorizos, Spanish sausage sliced into ½ – ¾ in pieces
 * 4 ounces of cooking ham or ham steak, diced into cubes
 * 1 medium onion, quartered )
 * 1 medium green pepper, quartered
 * 10 to 12 Spanish olives
 * 6 new potatoes, peeled and washed
 * 2 cans of tomato sauce
 * ½ cup of beef or chicken broth
 * 2 teaspoons of adobo rub
 * 3 to 4 tablespoons of sofrito
 * 6 tablespoons of olive oil

Directions

 * 1) Rinse eye round under cold water and pat dry.
 * 2) At one end of the roast cut in as many deep pockets as you can.
 * 3) Stuff the pockets with a combination of the chorizo, ham, onions, peppers, and.
 * 4) Sew the pockets with butcher's cord.
 * 5) Rub meat with adobo.
 * 6) Pour 3 tablespoons of olive oil in a heavy pot and bring up to heat.
 * 7) Place the meat in the pot and brown on all sides (you are looking for it to reach a golden brown in color).
 * 8) Remove meat from pot and deglaze the bottom of the with either the chicken or beef broth.
 * 9) Make sure to scrape up all the brown drippings.
 * 10) Pour the broth with the drippings in to a cup or bowl and set aside.
 * 11) Rinse the pot in hot water do not use any soap dry and return to the stove.
 * 12) Pour in the remaining three tablespoons of olive oil and bring up to heat.
 * 13) Add the sofrito and stir until it starts to bubble.
 * 14) Add one tablespoon of vinegar and two cans of tomato sauce.
 * 15) Continue stirring and add broth.
 * 16) Bring to a simmer.
 * 17) Return meat to the pot and cover cook slowly on low to medium heat for about 3 hours.
 * 18) At this time stick a fork into the meat to check and see how it is cooking inwardly and turn over.
 * 19) Stir and check the sauce every 30 minutes.
 * 20) If you feel that it needs more liquid add a little more broth.
 * 21) Remember we are looking for a sauce that is medium in texture not heavy and thick.
 * 22) Taste for salt and pepper add if needed.
 * 23) Place potatoes in a pot of boiling water and blanch for about 8 to 10 minutes drain and set aside.
 * 24) Deep fry potatoes until golden brown and tender but not soft, and set aside.
 * 25) When the roast is done remove from pot and allow to rest for at least 15 to 20 minutes.
 * 26) Place potatoes in the pot with the gravy and allow to simmer slowly on low fire for another 5 to 6 minutes or until completely tender, but not so soft that they will break apart.
 * 27) Slice the roast and serve on a platter surrounded with the potatoes.
 * 28) Pour gravy into a gravy server and pour over meat with the individual servings.