Cuban-Style Stuffed Beef Roast

Ingredients

• 1 beef eye round roast (2.5 lbs / 1.1 kg) 1 beef eye round roast (2.5 lbs / 1.1 kg)
• 1/2 lb (225g) ground beef 1/2 lb (225g) ground beef
• 1/2 lb (225g) chorizo, casing removed 1/2 lb (225g) chorizo, casing removed
• 1/2 cup (75g) pitted green olives, sliced 1/2 cup (75g) pitted green olives, sliced
• 1/4 cup (60ml) dry white wine 1/4 cup (60ml) dry white wine
• 1/4 cup (60ml) beef broth 1/4 cup (60ml) beef broth
• 1 onion, finely chopped 1 onion, finely chopped
• 4 garlic cloves, minced 4 garlic cloves, minced
• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 tablespoon (15ml) tomato paste 1 tablespoon (15ml) tomato paste
• 1 teaspoon (5g) ground cumin 1 teaspoon (5g) ground cumin
• 1 teaspoon (5g) dried oregano 1 teaspoon (5g) dried oregano
• 1 teaspoon (5g) paprika 1 teaspoon (5g) paprika
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 3g, 1g
• Protein: 43g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 325°F (160°C).
2. 2.
   In a skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté until softened and fragrant.
3. 3.
   Add the ground beef and chorizo to the skillet, breaking it up with a spoon. Cook until browned and cooked through.
4. 4.
   Stir in the tomato paste, cumin, oregano, paprika, salt, and pepper. Cook for an additional 2 minutes to allow the flavors to meld.
5. 5.
   Remove the skillet from heat and let the mixture cool slightly.
6. 6.
   Using a sharp knife, make a lengthwise slit in the beef roast, creating a pocket for the stuffing.
7. 7.
   Stuff the roast with the ground beef and chorizo mixture, pressing it firmly into the pocket.
8. 8.
   Secure the roast with kitchen twine to hold the stuffing in place.
9. 9.
   In a roasting pan, combine the white wine and beef broth. Place the stuffed roast on top.
10. 10.
    Cover the roasting pan with foil and roast in the preheated oven for approximately 2 hours, or until the internal temperature reaches 145°F (63°C) for medium-rare.
11. 11.
    Remove the foil and continue roasting for an additional 15 minutes to allow the roast to brown.
12. 12.
    Once cooked, transfer the roast to a cutting board and let it rest for 10 minutes before slicing.
13. 13.
    Slice the Cuban-Style Stuffed Beef Roast into thick slices and serve with the pan juices.

Treat your ingredients with care...

• Chorizo — Choose a high-quality chorizo with a good balance of spices and smokiness for the best flavor.
• Ground beef — Opt for lean ground beef to reduce the fat content of the dish.
• Green olives — Use pitted green olives for convenience, and feel free to adjust the amount to suit your taste preference.

Tips & Tricks

• For added flavor, marinate the beef roast in a mixture of citrus juice, garlic, and spices for a few hours before stuffing and roasting.
• If you prefer a spicier version, add a pinch of cayenne pepper or crushed red pepper flakes to the stuffing mixture.
• Leftovers can be used to make delicious sandwiches or added to salads for a quick and satisfying meal.

Serving advice

Serve the Cuban-Style Stuffed Beef Roast as the centerpiece of a festive dinner. Accompany it with classic Cuban sides like black beans and rice, fried plantains, and a fresh avocado salad.

Presentation advice

Arrange the sliced roast on a platter, drizzling some of the pan juices over the top. Garnish with fresh herbs, such as cilantro or parsley, for a pop of color.