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Ingredients
- 3 - 3 1/2 pound eye round roast
- Small ham steak
- Chorizo (Spanish sausage) 1 link (can use summer sausage)
- 1 clove garlic
- 1/4 teaspoon each salt, pepper, oregano, paprika, garlic pwdr & onion salt
- 1 lg. onion, sliced
- 2-3 tbsp. extra virgin olive oil
- Warm water
- 1/2 c. cider vinegar
- 1 bay leaf
- Cornstarch
Directions
- Cut a hole through the center of the eye roast. Chop the ham and Chorizo into small pcs. Reserve 1 Tbsp. minced horizo. Cut the garlic clove into 3 parts. Place 1 part in center of hole in eye roast. Stuff hole, alternating ham and Chorizo. Place remaining garlic pcs halfway from center and each end of roast. Combine salt, pepper, oregano, paprika, garlic pwdr and onion salt. Rub on outside of roast. (Seasonings may be adjusted to taste.) Let stand at least 1 hour.
- Brown sliced onion in extra virgin olive oil in heavy 4 qt pan. Add in 1 Tbsp. minced horizo. Brown roast on all sides. Pour in warm water to cover. Add in vinegar and bay leaf. Stir. Bring to boil. Reduce heat and simmer for about 2 hrs or possibly till meat is fork tender. Remove meat to a hot platter. Thicken gravy with cornstarch. Slice meat and return to gravy. Simmer for 5 min. Serve with rice or possibly mashed potatoes. 6 servings.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1874g | |
| Calories 3115 | |
| Calories from Fat 1595 | 51% |
| Total Fat 177.56g | 222% |
| Saturated Fat 60.75g | 243% |
| Trans Fat 0.0g | |
| Cholesterol 665mg | 222% |
| Sodium 2890mg | 120% |
| Potassium 5628mg | 161% |
| Total Carbs 19.7g | 5% |
| Dietary Fiber 3.9g | 13% |
| Sugars 6.3g | 4% |
| Protein 335.06g | 536% |
