Eye of Round Roast is among one of the
leanest cuts of beef. The best ways to cook it are braising or roasting.
A boneless roast will serve about 3 - 4 people per pound.
Crock Pot Beef Roast Cuban Style
6 lb. eye of round roast
3 chorizo sausages chopped
1/2 lb. chopped ham
2 bacon slices chopped
1/2 C. orange juice
juice of 2 limes
2 large onions sliced
4 garlic cloves minced
6 T. oil
1/2 C. dry sherry
2 large green peppers sliced
2 parsley sprigs chopped
6 bay leaves
4 t. salt
1 t. pepper
Cut a pocket lengthwise in center of beef, leaving opposite ends closed. Mix
chorizo, ham and bacon and stuff the pocket with it. Tie meat to close.
Mix orange juice, lime juice, garlic, pepper, onion, bay leaves, parsley and
peppers. Pour over roast and marinate at least 2 hours or overnight.
After marinating, brown roast on all sides, in a heavy pan. Add roast to
crockpot. Add sherry and marinating liquid.
Cook over low heat 8 hours. Strain the sauce and serve with the roast.