Spanish Boliche With Carrots

• 2 ounces pepperoni slices
• 10 slices bacon
• 1/4 cup pimiento-stuffed olives
• 1 (3- to 3 1/2-pound) beef eye of round roast, cut with a pocket
• 2 tablespoons vegetable oil
• 1 2/3 cups chopped onion
• 1/2 cup chopped celery
• 1/2 cup chopped green pepper
• 1 large tomato, peeled, seeded, and chopped
• 3/4 cup Burgundy or other dry red wine
• 1/2 teaspoon dried whole oregano
• 1 bay leaf
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 8 carrots, scraped and cut into 2-inch pieces

1. Process pepperoni slices, bacon, and olives through the fine cutter of a meat grinder.
2. Stuff pocket of roast with pepperoni mixture; secure opening with wooden picks. Brown beef on all sides in hot oil in a large Dutch oven. Remove beef to a covered roasting pan, reserving pan drippings in Dutch oven. Saute onion, celery, and green pepper in reserved pan drippings. Add tomato, wine, oregano, bay leaf, salt, and pepper; simmer 5 minutes. Pour sauce over eye of round. Cover and bake at 300u0b0 for 2 hours or until roast is tender.
3. Remove meat from sauce; cool. Wrap tightly in aluminum foil; refrigerate overnight. Refrigerate sauce and vegetables overnight. Remove fat layer from sauce, and discard. Strain sauce through a sieve; discard vegetables and bay leaf. Place sauce and carrots in a medium saucepan; cook over medium heat 10 minutes or until carrots are tender.
4. Cut roast into 1/8-inch-thick slices, and arrange on an ovenproof serving platter. Cover with aluminum foil. Bake at 300u0b0 for 20 minutes. Arrange carrots around beef, and serve with sauce.

pepperoni, bacon, pimiento, beef, vegetable oil, onion, celery, green pepper, tomato, red wine, oregano, bay leaf, salt, pepper, carrots

Taken from www.myrecipes.com/recipe/spanish-boliche-with-carrots (may not work)