Carne Mecha

== Description ==
Stuffed eye round cooked like a pot roast
== Ingredients ==
* 1 eye round about 5 to 6 pounds, trimmed
* 2 chorizos, Spanish sausage sliced into ½ – ¾ in pieces
* 4 ounces of cooking ham or ham steak, diced into cubes
* 1 medium onion, quartered )
* 1 medium green pepper, quartered
* 10 to 12 Spanish olives
* 6 new potatoes, peeled and washed
* 2 cans of tomato sauce
* ½ cup of beef or chicken broth
* 2 teaspoons of adobo rub
* 3 to 4 tablespoons of sofrito
* 6 tablespoons of olive oil
== Directions ==
# Rinse eye round under cold water and pat dry.
# At one end of the roast cut in as many deep pockets as you can.
# Stuff the pockets with a combination of the chorizo, ham, onions, peppers, and.
# Sew the pockets with butcher's cord.
# Rub meat with adobo.
# Pour 3 tablespoons of olive oil in a heavy pot and bring up to heat.
# Place the meat in the pot and brown on all sides (you are looking for it to reach a golden brown in color).
# Remove meat from pot and deglaze the bottom of the with either the chicken or beef broth.
# Make sure to scrape up all the brown drippings.
# Pour the broth with the drippings in to a cup or bowl and set aside.
# Rinse the pot in hot water do not use any soap dry and return to the stove.
# Pour in the remaining three tablespoons of olive oil and bring up to heat.
# Add the sofrito and stir until it starts to bubble.
# Add one tablespoon of vinegar and two cans of tomato sauce.
# Continue stirring and add broth.
# Bring to a simmer.
# Return meat to the pot and cover cook slowly on low to medium heat for about 3 hours.
# At this time stick a fork into the meat to check and see how it is cooking inwardly and turn over.
# Stir and check the sauce every 30 minutes.
# If you feel that it needs more liquid add a little more broth.
# Remember we are looking for a sauce that is medium in texture not heavy and thick.
# Taste for salt and pepper add if needed.
# Place potatoes in a pot of boiling water and blanch for about 8 to 10 minutes drain and set aside.
# Deep fry potatoes until golden brown and tender but not soft, and set aside.
# When the roast is done remove from pot and allow to rest for at least 15 to 20 minutes.
# Place potatoes in the pot with the gravy and allow to simmer slowly on low fire for another 5 to 6 minutes or until completely tender, but not so soft that they will break apart.
# Slice the roast and serve on a platter surrounded with the potatoes.
# Pour gravy into a gravy server and pour over meat with the individual servings.
Category:Beef round Recipes
Category:Chorizo Recipes
Category:Beef stock and broth Recipes
Category:Green olive Recipes
Category:Onion Recipes
Category:Green bell pepper Recipes
Category:Tomato sauce Recipes
Category:Chicken stock and broth Recipes
Category:Green bell pepper Recipes
Category:Ham Recipes
Category:New potato Recipes