BOLICHE (STUFFED SPANISH EYE OF ROUND ROAST)

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• 3-4 lb beef eye round roast  (have butcher make a hole in the middle of the roast about the size of a 50 cent piece.  Do not go all the way through to the other end, see note*)
• 9.5 oz. ground chorizo
• 1.5 lb. ham slice, cut into small chunks
• 5 oz. sharp cheddar, cut into small chunks
• 3 T capers
• 3 T green spanish olives w/pimentos
• 1 large red bell pepper, cut in strips
• 1 large onion, cut in strips
• 4 cloves garlic, rough chopped
• 1 T oregano
• 2 bay leaves
• 2 T red wine vinegar
• 1 packet Goya Sazon con Azafran
• 1 large pinch Saffron
• 1- 28 oz. can tomato sauce
• 1/3 C olive oil
• 1/2 C good red wine
• 1/2 C water
• Adobo Seasoning, garlic salt, paprika or smoked paprika for seasoning
• pinch of sugar
• 1 lb. small potatoes (added the last hour)

*Note:  When you purchase the “Boliche” or Eye of Round roast from a good Spanish or Cuban meat market, the butcher will usually stuff it for you!  But if you live somewhere (like the Keys) and you only have Publix, you have to stuff it yourself!  So ask the butcher to cut a hole in the center of the roast about the side of a 50 cent piece!  If you are lucky enough to buy it stuffed, skip part 1!

Directions:  Preheat oven to 325 degrees.  Cooks for 3 hours, checking and basting every hour.

Part 1:

Mix the ground chorizo, ham chunks, and cheddar cheese chunks in a bowl.  Stuff the roast tightly.  Secure the open in with large wooden skewers and cut off any part of the skewer that sticks out too much: (Note:  This will make too much stuffing, place the leftover stuffing in a plastic bag and freeze for the next roast, or use in omelets!)

Part 2:  Sprinkle the roast with Adobo seasoning, garlic salt, and paprika.  Add 1/3 C olive oil to large roasting pot which has a lid.  Heat oil to med.-high.  Brown the roast on all sides to seal in the juices.  When browned, remove from the pot and set aside.  

Part 3:  In the same pot as the beef was in, add the strips of onion and bell pepper, and garlic, saute for 3 minutes.  Add saffron , oregano, olives, capers, pinch of sugar, and Sazon seasoning.  Saute another 3 minutes.  Deglaze with 1/2 C good red wine.  Turn down the heat and simmer about three minutes.  Add the tomato sauce and water and stir well.  Place the roast back in the pot and spoon some of the sauce on top of the meat.  Cover and place in the pre-heated 325 degree oven for 1 hour (set your timer).  After the 1st hour, turn the roast and baste, (set your timer again).  After 2nd hour, add the potatoes around the beef and turn the beef (set your time again).  Cook a total of 3 hours.    When roast is done, take the pot out of the oven and let it rest for 30 minutes.  Skim all the fat that has come to the top and discard.

Serves 6-8:  Serve slices of roast with lots of tomato sauce gravy on top with some potatoes.  (Traditionally served with black beans & rice and fried plantains)  It can be made ahead of time and reheated in the oven.