Stuffed Eye of Round

Filling:
1/3 cup diced bottled pimiento
5 large green olives, chopped
4oz.lean smoked ham, diced
2oz. Spanish chorizo, diced
1 hard-cooked large egg, finely chopped

3lb. boneless eye-of-round roast, trimmed
1/2 tsp. salt
1/2 tsp. cumin
1/2 tsp. thyme
1/8 tsp. white pepper
3 garlic cloves, chopped
1 tsp.olive oil
2 cups water
1 cup chopped onion
6 small red potatoes, quartered
1 8oz. can tomato sauce
1 bay leaf

To prepare filling, combine pimiento and next 5 ingredients; set aside.

To prepare beef, cut a 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" from
edge. Combine salt, cumin, thyme, pepper, and garlic; rub over the roast.

Heat oil in a 6qt. 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.

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. Remove twine before
cutting roast into 12 slices.

12 servings