ready in: 2-5 hrs
recipe id: 6160
cook method: stovetop, oven
4 pounds eye round roast
4 chorizos, quartered lengthwise
2 tablespoons capers
3 tablespoons green Spanish olives with pimentos
4 cubanelle peppers
1 large green bell pepper
1 large onion
1 tablespoon oregano
4 bay leaves
5 cloves garlic (or as much as you like)
2 packets Spanish seasoning with yellow color (sazon)
2 large pinches saffron
1 can (29 ounce size) tomato sauce
1 cup red wine
1/4 cup olive oil
2 tablespoons adobo seasoning
1 handful cilantro, chopped
Cut slits into eye round roast, and stuff with quartered chorizos (follow the grain of meat) lightly coat meat with adobo seasoning. Brown the meat on all sides in a saute 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 Spanish seasoning. Saute until the onions are translucent in color.
Deglaze with red wine turn heat down and simmer about five minutes. Add the cilantro and add the tomato sauce and stir well, then pour this mixture over the beef.
Roast at 325 degrees F for 1 1/2 hour to 2 hours or till meat is tender, turn the roast over and baste with the sauce once in a while to assure full flavor penetration and even cooking.
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