Spanish Boliche With Carrots

Oxmoor House
12 servings


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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


Process pepperoni slices, bacon, and olives through the fine cutter of a meat grinder.

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. Sauté 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 300° for 2 hours or until roast is tender.

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.

Cut roast into 1/8-inch-thick slices, and arrange on an ovenproof serving platter. Cover with aluminum foil. Bake at 300° for 20 minutes. Arrange carrots around beef, and serve with sauce.

Created date

February 2010