Spanish Stuffed Roast

Ingredients:

• 1 eye of round roast, about 4 lbs.
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• 1/2 lb. ground beef
• 2/3 cup currants or raisins
• 1/2 cup chopped onion
• 1 sm. garlic clove, minced
• 1/4 cup stuffed olives, chopped
• 1 tomato, peeled and chopped
• salt and pepper, to taste
• 3 Tbsp. olive oil
• 1 cup hot water
• 1 bay leaf
• 6 whole cloves

Directions:

Cut lengthwise pocket in center of roast, leaving opposite end closed. Combine ground beef, currants, onion, olives, garlic, and tomato and stuff roast.

Rub roast with salt and pepper and brown in oil. Add water, bay leaf and cloves.

Cover and bake at 325 F about 2 1/2 hours or until tender, basting occasionally.

Thicken gravy if desired.

By Robin from Washington, IA