Stuffed Eye Of Round Recipe

Name: Stuffed Eye Of Round
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Filling:; 1/3 cup diced bottled pimiento; 2 tablespoons capers; 5 large green olives, chopped; 4 ounces lean smoked ham, diced; 2 ounces Spanish chorizo, diced; 1 hard-cooked large egg, finely chopped; Beef:; 1 (3-pound) boneless eye-of-round roast, trimmed; 1/2 teaspoon salt; 1/2 teaspoon ground cumin; 1/2 teaspoon dried thyme; 1/8 teaspoon freshly ground black pepper; 3 garlic cloves, chopped; 1 teaspoon olive oil; 2 cups water; 1 cup chopped onion; 6 small red potatoes, quartered; 1 (8-ounce) can no-salt-added tomato sauce; 1 bay leaf

Servings: persons

Filling:
1/3 cup diced bottled pimiento
2 tablespoons capers
5 large green olives, chopped
4 ounces lean smoked ham, diced
2 ounces Spanish chorizo, diced
1 hard-cooked large egg, finely chopped
Beef:
1 (3-pound) boneless eye-of-round roast, trimmed
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon dried thyme
1/8 teaspoon freshly ground black pepper
3 garlic cloves, chopped
1 teaspoon olive oil
2 cups water
1 cup chopped onion
6 small red potatoes, quartered
1 (8-ounce) can no-salt-added tomato sauce
1 bay leaf

1
To prepare filling, combine pimiento and next 5 ingredients (through egg); set aside.
2
To prepare beef, cut a 2 1/2-inch-wide horizontal slit into the end of the roast, and cut through to the other end to form a deep pocket using a long, thin knife. Spoon filling into pocket, and pack using the handle of a wooden spoon (the roast will be very full). Secure open end of roast with twine 1/2 inch from edge. Combine salt, cumin, thyme, pepper, and garlic; rub over the roast.
3
Heat oil in a 6-quart Dutch oven over medium-high heat. Add roast to pan; cook 5 minutes, browning on all sides. Add 2 cups water and remaining ingredients to pan; reduce heat to medium-low. Cover and cook 2 hours or until roast is tender, turning roast after 1 hour.
4
Transfer meat to a cutting board or work surface. Using a slotted spoon, transfer potatoes to a platter; keep warm. Simmer liquid in pan until reduced to 1 cup (about 15 minutes). Discard bay leaf.
5
Remove twine before cutting roast into 12 slices.

306

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 20 ingredients. The key ingredients include: Filling:, 1/3 cup diced bottled pimiento, 2 tablespoons capers, 5 large green olives, chopped, and more.

Yes, Stuffed Eye Of Round falls under the General 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.

That's it — enjoy your meal!

Stuffed Eye Of Round

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions