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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Fusté's husband prepares this dish for special occasions. The colorful, savory filling uses Spanish chorizo to lend a lovely smoked flavor. Ingredients:
1/3 cup diced bottled pimiento |
2 tablespoons capers |
5 large green olives, chopped |
4 ounces lean smoked ham, diced |
2 ounces spanish chorizo, diced |
1 hard-cooked large egg, finely chopped |
1 (3-pound) boneless eye-of-round roast, trimmed |
1/2 teaspoon salt |
1/2 teaspoon ground cumin |
1/2 teaspoon dried thyme |
1/8 teaspoon freshly ground black pepper |
3 garlic cloves, chopped |
1 teaspoon olive oil |
2 cups water |
1 cup chopped onion |
6 small red potatoes, quartered |
1 (8-ounce) can no-salt-added tomato sauce |
1 bay leaf |
Directions:
1. To prepare filling, combine pimiento and next 5 ingredients (through egg); set aside.
2. To prepare beef, cut a 2 1/2-inch-wide horizontal slit into the end of the roast, and cut through to the other end to form a deep pocket using a long, thin knife. Spoon filling into pocket, and pack using the handle of a wooden spoon (the roast will be very full). Secure open end of roast with twine 1/2 inch from edge. Combine salt, cumin, thyme, pepper, and garlic; rub over the roast.
3. Heat oil in a 6-quart Dutch oven over medium-high heat. Add roast to pan; cook 5 minutes, browning on all sides. Add 2 cups water and remaining ingredients to pan; reduce heat to medium-low. Cover and cook 2 hours or until roast is tender, turning roast after 1 hour.
4. Transfer meat to a cutting board or work surface. Using a slotted spoon, transfer potatoes to a platter; keep warm. Simmer liquid in pan until reduced to 1 cup (about 15 minutes). Discard bay leaf.
5. Remove twine before cutting roast into 12 slices.
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