Cuban Boliche Roast - cooking recipe

Ingredients

3 -5 lbs eye of round roast
2 -4 chorizo sausage or 1 cup chopped ham
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup flour (may need more for a larger roast)
4 tablespoons olive oil
3 cloves garlic (sliced)
2 teaspoons oregano
2 -3 bay leaves
3 teaspoons paprika
1 (8 ounce) can tomato sauce
2 large onions (sliced)
1 green pepper (chopped)

Preparation

Slice sausage.
Make a cut in roast length wise down the center and create a pocket.
Stuff with with sausage.
Cut smaller slits in roast and insert garlic slices.
Mix salt and pepper with flour and dredge roast in flour mixture.
In a large pan or dutch oven heat olive oil and brown roast on all sides.
(You aren't cooking the roast, just lightly browning it, the whole process should take about 5 minutes) Reduce heat and add remaining ingredients.
Cook, covered over low heat for 3 hours.
May add additional tomato sauce if necessary.