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.

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 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.

Stuffed Eye Of Round

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