Carne Puyada - Stuffed Beef Roast

Ingredients:

• 1/2 sliced large green bell pepper
• 1/2 sliced large red bell pepper
• 1/2 sliced large yellow bell pepper
• 1 large carrot, peeled
• 2 medium white onions
• 1 stalk celery
• 1/2 cup beer
• 1 beef eye round roast, trimmed (about 3-4 pounds)
• 1/4 cup red wine
• 2 bay leaves
• 2 large cloves of garlic, minced
• 1 teaspoon salt
• 1 tablespoon whole black peppercorns or 1/2 teaspoon ground black pepper
• 1/2 teaspoon bijol powder (optional)

Preparation:

Slice the bell peppers, carrot, onions and celery into long thin strips. Marinade the vegetables in the beer for 1/2 hour. With a long thin knife, make a 1 inch wide hole lengthwise through the center of the roast, from one end to another. Stuff the vegetables into the cavity, filling it completely. If there are extra vegetables, dice and save with the marinade. Place the roast in a dutch oven with the wine, bay leaves, garlic, salt and pepper, 2 cups water and the bijol for yellow coloring. Add the extra vegetables and marinade to the pot. Cover and braise, adding more water as needed, in a pre-heated 325 F oven for approximately 2 hours, until tender. Remove from oven and let cool 5 minutes. Slice and arrange on a shallow platter with the remaining meat juices and vegetables. About 6 servings.
Note: Bijol is a powder used for coloring rice. It is used in place of saffron in many recipes, because saffron is so expensive.

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