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chorizo-stuffed Beef Roast (bola) 1 (3 Pound) Beef Boneless Eye Of Round
Roast Or Rolled Rump Roast
1/2 Pound Bulk Chorizo
2 Tablespoons Olive Oil Or Vegetable Oil
1 Medium Onion, Chopped
3 Cloves Garlic, Finely Chopped
1 Large Green Bell Pepper, Coarsely Chopped
1 Teaspoon Dried Oregano Leaves
1 Teaspoon Salt
1/4 Teaspoon Pepper
2 Bay Leaves
1 (8 Ounce) Can Tomato Sauce cut A Narrow (1-inch) X Shape All The Way Through The Center Of The Beef Roast With Long, Thin Sharp Knife. Fill X Cuts With Sausage. Heat Oil In Dutch Oven Until Hot. Cook Beef Over Medium Heat Until Brown On All Sides, About 15 Minutes; Drain Fat. add Remaining Ingredients. Heat To Boiling; Reduce Heat. Cover And Simmer Until Beef Is Tender, 2 To 2 1/2 Hours. remove Bay Leaves. Slice Beef; Arrange On Platter. Skim Fat From Sauce. Pour Some Of The Sauce Over Beef. serve Beef With Remaining Sauce And Hot Cooked Black Beans Or Rice, If Desired. |
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