Brazilian Pot Roast

• 1/2 c. canned pitted olives
• 1 (3 1/2 lb.) top round steak
• 2 tsp. salt
• 2 Tbsp. salad oil
• 1/2 c. chopped onion
• 1/4 c. chopped green pepper
• 1 minced garlic clove
• 1 (1 lb.) can tomatoes
• 1/2 tsp. chili powder
• 1 c. cooked rice
• 2 slices bacon
• 1 beef bouillon cube
• 1/2 c. water
• 1 1/2 Tbsp. cornstarch

1. Cut slit through center of steak, 3 to 4-inches long.
2. Enlarge pocket to about 1-inch from all edges of meat.
3. Rub inside with 1 teaspoon salt.
4. Coarsely chop olives.
5. Heat oil.
6. Add onion, green pepper and garlic and cook until onion is clear.
7. Add tomatoes, olives, chili powder and salt.
8. Cover and cook gently for 5 minutes.
9. Mix rice with 1 1/4 cups tomato sauce.
10. Spoon into pocket of meat and skewer shut.
11. Cook bacon until crisp.
12. Remove from skillet.
13. Add to remaining tomato sauce.
14. Add meat to bacon fat and brown well.
15. Dissolve bouillon cube in 1/2 cup water and add to meat.
16. Cover and cook slowly 1 hour.
17. Remove cover and spoon on rest of tomato sauce.
18. Cover and cook 30 minutes longer.

olives, salt, salad oil, onion, green pepper, garlic, tomatoes, chili powder, rice, bacon, water, cornstarch

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1609 (may not work)