Stuffed Eye of Round

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

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Nutritional Information

Amount per serving
  • Calories: 268
  • Calories from fat: 27%
  • Fat: 8.1g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 3.6g
  • Polyunsaturated fat: 0.6g
  • Protein: 29.8g
  • Carbohydrate: 17g
  • Fiber: 1.9g
  • Cholesterol: 84mg
  • Iron: 2.6mg
  • Sodium: 435mg
  • Calcium: 19mg

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

  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.
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