Here is a family favorite that we grew up with. It is an old Cuban recipe with a twist.
I will print some hints after the recipe.
4-6 pound of eye of round roast. ( I have done this with other cuts with success)
Salt/Pepper to taste
2-4 Chorizo sausage (a dry cured sausage)
6 cloves of garlic, peeled
1 medium onion, roughly quartered
2 carrots, peeled cut into 3-4 pieces
Juice of one lime
salt/pepper to taste
a teaspoon of cumin
a teaspoon of dried oregano
A can of tomato soup
Saffron or Goya package with azafaron.
Pepper to taste (soup will be salty enough)
Preheat oven to 350.
Take eye of round, stand it on one end. Use a narrow long knife and insert all the way in one end. Take knife out and insert the other direction making an X essentially. Get a long handled wooden spoon. Push handle in hole widening it. You may insert the knife one time to help make at least a 1 inch hole.
Salt and pepper meat really well on all sides. Rub it in good. Set aside.
In a food processor, add the filling/topping ingredients. Pulse till almost a paste.
Get the meat, start stuffing it with the filling. I use my fingers and spoon handle on both ends of the meat to get as much as possible in there. Usually a quarter of your mixture will fit. Set aside.
In a dutch oven dish, add the tomato soup. saffron and pepper. Stir. Place roast in the dish. Take the remaining filling and squeeze it all on the roast covering the top and sides. If the filling is too dry for this, add a bit of the tomato soup to the misxture and pulse.
Cover the dish with either the lid or foil tightly. Place in oven for 3 hours. Don't peek. Don't open. You will go nuts with the smell but be patient.
Remove from oven. Let cool for 10 minutes before carving. Spoon luscious sauce over fluffy white rice. Side dishes would be plantanos and a tomato salad. Yum!
It does take time with the stuffing of the meat. A shortcut is to cut the meat to the center without cutting in half. Like butterflying it. Place stuff along the center. Close meat up and string it close.
To make it ahead for storing or parties. You can stuff it and refrigerate for 2 days or freeze it. This will also "marinate" the meat a bit too.
You can easily make this in a crockpot as well. It will be wetter, so you may need to add a bit of seasonings to freshen the flavors. A squirt of Lime juice will do it.