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