Mexican Stuffed Roast Recipe
Ingredients
4-5 pound rolled roast of beef 1 onion
1 green pepper
2 whole pimentos
1/2 pound ham
1 clove garlic
2 tablespoons wine vinegar
2 teaspoons salt
Pepper to taste
1/2 teaspoon oregano
Stuffed olives
1 can (8 oz.) tomato sauce
1/2 cup beef bouillon
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.
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.
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