Puerto Rican Stuffed Beef

Puerto Rican Stuffed Beef

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Active Time:  20 Minutes
Total Time:  1 Hour 20 Minutes
Yield:  Makes 8 servings
RECIPE INGREDIENTSOne 2 1/2-pound boneless eye of beef round, tied
1 cup cooked rice, white or brown 
1 cup chopped walnuts
1/4 cup vegetable oil
2 tomatoes, seeded and cut into strips
1 red bell pepper, cored, seeded, and cut into strips
1 large onion, halved lengthwise, cut into strips
2 cups beef stock or broth

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DIRECTIONS
Preheat the oven to 350 degrees F.

Using a long-bladed, sharp knife, poke a hole lengthwise through the center of the beef roast. Turn the knife to make a space for the stuffing.

In a bowl, combine the rice and walnuts and mix well. Stuff the mixture into the hole in the beef, pushing it in until firmly stuffed. Close the ends of the roast with toothpicks.

In an oven-proof sauté pan or casserole over medium-high heat, warm the oil. Make sure that the pan is large enough to hold the beef and vegetables snugly. When hot, add the roast and cook, turning as necessary, until browned on all sides. Scatter the vegetables around the sides of the roast and in a thin layer over the top. Pour the beef stock or broth over all and bring the stock to a boil.

Set the pan in the hot oven and cook until an instant thermometer inserted into the thickest part of the roast (not the rice stuffing) registers 150 degrees F, about 1 hour.

Remove the roast from the oven and cut into rounds. Serve the roasted vegetables on the side.