Cuban Boliche Roast

• 3 -5 lbs eye of round roast
• 2 -4 chorizo sausage or 1 cup chopped ham
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup flour (may need more for a larger roast)
• 4 tablespoons olive oil
• 3 cloves garlic (sliced)
• 2 teaspoons oregano
• 2 -3 bay leaves
• 3 teaspoons paprika
• 1 (8 ounce) can tomato sauce
• 2 large onions (sliced)
• 1 green pepper (chopped)

1. Slice sausage.
2. Make a cut in roast length wise down the center and create a pocket.
3. Stuff with with sausage.
4. Cut smaller slits in roast and insert garlic slices.
5. Mix salt and pepper with flour and dredge roast in flour mixture.
6. In a large pan or dutch oven heat olive oil and brown roast on all sides.
7. (You aren't cooking the roast, just lightly browning it, the whole process should take about 5 minutes) Reduce heat and add remaining ingredients.
8. Cook, covered over low heat for 3 hours.
9. May add additional tomato sauce if necessary.

round roast, sausage, salt, pepper, flour, olive oil, garlic, oregano, bay leaves, paprika, tomato sauce, onions, green pepper

Taken from www.food.com/recipe/cuban-boliche-roast-43866 (may not work)