Boliche

Ingredients

• 3–5 lb beef eye round roast
• 4 goya chorizos
• 2 tbsp goya adobo seasoning
• 2 large pinches saffron
• 6 cloves garlic
• 1 large onion
• 1 large green bell pepper
• 3 bay leaves
• 1–2 heaping tbsp oregano
• 3 tbsp green spanish olives with pimentos
• 3 tbsp capers
• 2 packets goya sazon con azafran
• 1 cup red wine
• 1 can tomato sauce
• ¼ cup olive oil
• 1 package badia cilantro

Steps

1. Cut slits into the eye round roast, and stuff with quartered chorizos (follow the grain of meat).
2. Lightly rub the meat with adobo seasoning.
3. Brown the meat on all sides in a sauté pan to seal in the juices.
4. Remove and place in a large covered roasting pan.
5. In the same pan as the beef was browned, add the saffron, garlic, onions, peppers, bay leaves, oregano, olives, capers, and the Sazon seasoning.
6. Sauté until the onions are translucent in color.
7. Deglaze with red wine, turn heat down, and simmer about 5 minutes.
8. Add the cilantro and the tomato sauce and stir well.
9. Pour this mixture over the beef, and roast at 325 °F for 1 ½–2 hours, or until meat is tender.
10. Turn the roast over and baste with the sauce once in a while to assure full flavor penetration and even cooking.