Yield: 8 Servings
|4 ounces||Ham, smoked, chopped fine|
|4 ounces||Bacon, chopped fine|
|8 ounces||Onion, minced|
|1 ounce||Capers, minced|
|1 \N||Garlic Clove, minced|
|2 ounces||Green Olives, coarse chop|
|1 tablespoon||Green Chiles, minced|
|3 pounds||Eye Round Roast|
|\N \N||Salt and Pepper, to taste|
|2 ounces||Bacon fat|
|4 ounces||Tomato sauce|
Preheat oven to 350F.
Mix the first 7 ingredients to make a stuffing.
Make an incision 1½" to 2" deep along the length of the roast Stuff the stuffing into the incision. Salt and pepper the roast.
Brown the roast on all sides in bacon fat in a large heavy casserole Add all the rest of the ingredients and cook in the oven for 2 ½ hours or until the meat is very tender. Check once or twice to make sure that the liquid is not boiling away. Add water or unsalted stock as necessary.