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Mexican Stuffed Roast

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  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)

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

Main Dish

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Average: 4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4377 Calories from Fat 882

% Daily Value*

Total Fat 98 g150.5%

Saturated Fat 32.7 g163.6%

Trans Fat 0.1 g

Cholesterol 2103.2 mg701.1%

Sodium 7310.9 mg304.6%

Total Carbohydrates 30 g10.1%

Dietary Fiber 9.7 g38.7%

Sugars 17 g

Protein 791 g1581.9%

Vitamin A 104.3% Vitamin C 419.2%

Calcium 15.3% Iron 44.8%

*Based on a 2000 Calorie diet


Mexican Stuffed Roast Recipe