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5-6 lb. eye round roast
flour to coat roast
4 links Spanish chorizo
1/2 lb. of smoked ham in chunks
6 large cloves mashed garlic
2 teaspoons Kosher salt
1 teaspoon of freshly ground black pepper
1/4 cup of extra virgin olive oil
1 14oz. can of diced tomatoes
2 Bay leaves
1 tablespoon of spanish oregano
1 large chopped yellow onion
1/2 cup of green manzanilla olives
4 medium red potatoes, 1 inch cubed
1 cup of beef broth
1 cup of merlot
Prepare roast by removing excess fat but not all the fat. Place a one to two inch slit in the center of the entire length of the roast. Rub the inside of the slit with some of the crushed garlic. Remove the casing from the chorizo and stuff the slit with chorizo and the ham chunks. Salt, pepper and lightly flour the roast and brown it in a heavy bottom pan, in the olive oil, on all sides. Remove the roast from the pan and set aside. Place the onions in the same pan used to brown the roast and saute till translucent. Place all the remaining ingredients in the pan, except the potatoes, return the roast to the pan. Pour in half of the broth and all of the wine. Retain the additional broth to add as necessary. Bring the pot to a boil then reduce heat to simmer and cover. Simmer for about four (4) hours checking occassionally and add broth if necessary. Add the potatoes after 2 hours so that they will retain their shape. When the roast is fork tender, remove it from the pan and slice into 1/2 to 3/4 inch slices, return to the pot for approximately 30 minutes. Serve with a side of white rice and black beans.

Servings: 6-8 servings

Nutritional information per serving

No nutrition information available

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