Cuban Boliche Roast

I had a live in housekeeper who prepared this roast. We called it Chela's Roast, but later learned it was Boliche roast. This recipe is a combination of a half English, half Spanish recipe I wrote down as she cooked the roast and a Cuban Boliche Recipe I found. The roast goes well with any Hispanic rice dish.

• Ready In: 3 hrs 30 mins
• Serves: 6

Ingredients

• 3 -5  lbs eye of round roast
• 2 -4  chorizo sausage or 1  cup  chopped ham
• 1  teaspoon salt
• 1⁄2 teaspoon pepper
• 1⁄2 cup flour (may need more for a larger roast)
• 4  tablespoons olive oil
• 3  cloves garlic (sliced)
• 2  teaspoons oregano
• 2 -3  bay leaves
• 3  teaspoons paprika
• 1 (8 ounce) can tomato sauce
• 2  large onions (sliced)
• 1  green pepper (chopped)

Directions

1. Slice sausage.
2. Make a cut in roast length wise down the center and create a pocket.
3. Stuff with with sausage.
4. Cut smaller slits in roast and insert garlic slices.
5. Mix salt and pepper with flour and dredge roast in flour mixture.
6. In a large pan or dutch oven heat olive oil and brown roast on all sides.
7. (You aren't cooking the roast, just lightly browning it, the whole process should take about 5 minutes) Reduce heat and add remaining ingredients.
8. Cook, covered over low heat for 3 hours.
9. May add additional tomato sauce if necessary.