Spanish Boliche With Carrots Recipe

Name: Spanish Boliche With Carrots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ounces pepperoni slices; 10 slices bacon; 1/4 cup pimiento-stuffed olives; 1 (3- to 3 1/2-pound) beef eye of round roast, cut with a pocket; 2 tablespoons vegetable oil; 1 2/3 cups chopped onion; 1/2 cup chopped celery; 1/2 cup chopped green pepper; 1 large tomato, peeled, seeded, and chopped; 3/4 cup Burgundy or other dry red wine; 1/2 teaspoon dried whole oregano; 1 bay leaf; 1 teaspoon salt; 1/8 teaspoon pepper; 8 carrots, scraped and cut into 2-inch pieces

Servings: persons

2 ounces pepperoni slices
10 slices bacon
1/4 cup pimiento-stuffed olives
1 (3- to 3 1/2-pound) beef eye of round roast, cut with a pocket
2 tablespoons vegetable oil
1 2/3 cups chopped onion
1/2 cup chopped celery
1/2 cup chopped green pepper
1 large tomato, peeled, seeded, and chopped
3/4 cup Burgundy or other dry red wine
1/2 teaspoon dried whole oregano
1 bay leaf
1 teaspoon salt
1/8 teaspoon pepper
8 carrots, scraped and cut into 2-inch pieces

1
Process pepperoni slices, bacon, and olives through the fine cutter of a meat grinder.
2
Stuff pocket of roast with pepperoni mixture; secure opening with wooden picks. Brown beef on all sides in hot oil in a large Dutch oven. Remove beef to a covered roasting pan, reserving pan drippings in Dutch oven. Saute onion, celery, and green pepper in reserved pan drippings. Add tomato, wine, oregano, bay leaf, salt, and pepper; simmer 5 minutes. Pour sauce over eye of round. Cover and bake at 300u00b0 for 2 hours or until roast is tender.
3
Remove meat from sauce; cool. Wrap tightly in aluminum foil; refrigerate overnight. Refrigerate sauce and vegetables overnight. Remove fat layer from sauce, and discard. Strain sauce through a sieve; discard vegetables and bay leaf. Place sauce and carrots in a medium saucepan; cook over medium heat 10 minutes or until carrots are tender.
4
Cut roast into 1/8-inch-thick slices, and arrange on an ovenproof serving platter. Cover with aluminum foil. Bake at 300u00b0 for 20 minutes. Arrange carrots around beef, and serve with sauce.

681

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 ounces pepperoni slices, 10 slices bacon, 1/4 cup pimiento-stuffed olives, 1 (3- to 3 1/2-pound) beef eye of round roast, cut with a pocket, and more.

Yes, Spanish Boliche With Carrots falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spanish Boliche With Carrots

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