Boliche — Chorizo-Stuffed Eye Of Round Roast Pot Roast with Potatoes

Ingredients

• 3½ lb Eye Of Round Roast, in one piece
• 5 oz Spanish chorizo, cut into long batons
• 1½ lb Potatoes, cut into chunks
• 8 cloves garlic, minced
• 2 onions, sliced
• 1 green bell pepper, sliced
• ⅔ cup sour orange juice (or ⅓ cup orange juice plus ⅓ cup lime juice)
• 2 cups beef stock
• 1 cup grated tomato
• 2 bay leaves
• 1 tbsp dried oregano
• 2 tsp ground cumin
• 3 tbsp olive oil
• Salt and black pepper

Method

1. Drive the handle of a wooden spoon straight through the center of the Eye Of Round Roast lengthwise to open a tunnel, then push the chorizo batons in from both ends until they meet in the middle.
2. Rub the roast with half the garlic, oregano, cumin, salt, pepper, and the citrus juice. Marinate at least 4 hours, or overnight for a real difference.
3. Blot the roast dry and sear it in olive oil in a Dutch oven on every surface until crusted, about 12 minutes total. Patience here builds the gravy.
4. Lift the meat out, cook the onions and pepper 10 minutes, add the remaining garlic and grated tomato, and reduce 6 minutes. Return the roast with the stock, marinade, and bay.
5. Cover and braise at 325°F (163°C) for 2 hours, adding the Potatoes for the last 40 minutes. It is done when a fork twists freely in the meat, around 200°F (93°C).
6. Rest the roast 20 minutes before slicing across the grain so every slice shows a bullseye of chorizo. Reduce the pan juices hard and pour them over.