Boliche Relleno (Stuffed Boliche) - Eye Of The Round Roast

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   ["Clean the meat by trimming excess fat.", "With a knife make a deep cut along the center of the beef, leaving both ends uncut.", "Place the meat in a large pot.", "Line with plastic liner - so as to be able to mix the marinade and roast.", "To prepare marinade, mix garlic, oregano, cumin, bay leaf, bitter orange juice, lime juice, wine, 1 packet of Goya con Azafran seasoning, 1 tablespoon Goya Adobo seasoning, 1/2 of the cilantro, salt, if using, and pepper, if using.", "Add 3 tablespoons of the marinade to the opening inside the meat.", "For best results, marinate for 3 hours or up to overnight, refrigerated.", "In food processor container mix the stuffing: ham or bacon, carrot, onions, bell peppers and chorizo, 1 packet of Goya con Azafran seasoning, 1 tablespoon Goya Adobo seasoning, olives, capers to a fine grind.", "Mix the contents with the marinade in a bowl.", "Loosely stuff mixture into the cavity of the roast by pressing it with a long handled spoon as far into the cavity as possible.", "Tie stuffed roast closed, tightly.", "Add the rest of the marinade to the outside of the meat.", "Preheat oven to 350u00b0F.", "Heat a large frying pan that can be used on stove as well as in the oven, add olive oil.", "When olive oil is heated and begins to ""smell fragrant"

* Per serving · 4 servings · Values may vary.