Stuffed Eye Of Round

• 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

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.

filling, pimiento, capers, green olives, lean smoked ham, spanish chorizo, egg, salt, ground cumin, thyme, freshly ground black pepper, garlic, olive oil, water, onion, red potatoes, salt, bay leaf

Taken from www.myrecipes.com/recipe/stuffed-eye-of-round (may not work)