Stuffed Eye of Round

recipe
Fusté's husband prepares this dish for special occasions. The colorful, savory filling uses Spanish chorizo to lend a lovely smoked flavor.

Yield:

12 servings (serving size: 1 stuffed roast slice, 4 teaspoons sauce, and 2 potato quarters)

Recipe from

Cooking Light

Nutritional Information

Calories 268
Caloriesfromfat 27 %
Fat 8.1 g
Satfat 2.7 g
Monofat 3.6 g
Polyfat 0.6 g
Protein 29.8 g
Carbohydrate 17 g
Fiber 1.9 g
Cholesterol 84 mg
Iron 2.6 mg
Sodium 435 mg
Calcium 19 mg

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

Preparation

To prepare filling, combine pimiento and next 5 ingredients (through egg); set aside.

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.

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.

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.

Remove twine before cutting roast into 12 slices.

Note:

Olga Fusté, MS, RD,

Diabetic Cooking for Latinos,

Cooking Light

August 2007
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