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Mexican Stuffed Roast

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Ingredients
  Beef roast 5 Pound
  Green pepper 1
  Pimentos 2
  Ham 1⁄2 Pound
  Garlic 1 Clove (5 gm)
  Wine vinegar 2 Tablespoon
  Salt 2 Teaspoon
  Pepper To Taste
  Oregano 1⁄2 Teaspoon
  Stuffed olives 1 Tablespoon
  Canned tomato sauce 8 Ounce (1 Can)
  Beef bouillon 1⁄2 Cup (8 tbs)
Directions

Tie roast and make large deep holes in top.
Grind together onion, green pepper, pimentos, ham and garlic.
Add vinegar, salt, pepper and oregano.
Stuff holes in meat with this mixture and plug each hole with a stuffed olive.
Refrigerate at least 12 hours.
Put in roasting pan with tomato sauce, bouillon, and leftover stuffing mixture.
Roast at 350° until done.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Roasted

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