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Ingredientes
- 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
Direcciones
- 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 Serving | %DV |
|---|---|
| Serving Size 187g | |
| Recipe makes 10 servings | |
| Calories 311 | |
| Calories from Fat 160 | 51% |
| Total Fat 17.76g | 22% |
| Saturated Fat 6.08g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 66mg | 22% |
| Sodium 289mg | 12% |
| Potassium 563mg | 16% |
| Total Carbs 1.97g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.63g | 0% |
| Protein 33.51g | 54% |
