Boliche

Ingredients

Olive oil

2 tablespoons

Salt

to taste

Black pepper

to taste

Dried oregano

1 teaspoon

Ground cumin

1 teaspoon

Dry white wine

1 cup

Tomato sauce

2 cups

Green bell pepper

1, chopped

Onion

1, chopped

Garlic

4 cloves, minced

Chorizo sausage

1/2 pound, casings removed

Beef eye round roast

3-4 pounds

Instructions

1. Preheat the oven to 325°F (165°C).
2. With a sharp knife, make a lengthwise slit in the beef roast to create a pocket for stuffing, being careful not to cut all the way through.
3. Season the inside of the pocket generously with salt and pepper.
4. Stuff the removed chorizo sausage into the pocket of the beef roast, ensuring it's evenly distributed.
5. In a large skillet, heat the olive oil over medium heat. Add the minced garlic, chopped onion, and green bell pepper. Cook until softened, about 5 minutes.
6. Stir in the tomato sauce, dry white wine, cumin, oregano, salt, and pepper. Bring the mixture to a simmer and let it cook for about 5 minutes to meld the flavors.
7. Place the stuffed beef roast in a roasting pan and pour the tomato sauce mixture over it, ensuring it's well coated.
8. Cover the roasting pan tightly with foil and roast in the preheated oven for 2.5 hours, or until the beef is tender and easily shreds with a fork.
9. Remove the foil and continue roasting for an additional 15 minutes to brown the top of the roast.
10. Once finished, let the boliche rest for 10 minutes before slicing it against the grain for optimal tenderness.
11. Serve the sliced boliche with the rich tomato sauce from the roasting pan, drizzling it generously over the meat.