1 (3 lb.) eye of round roast
1 Chorizo (Spanish sausage)
1 onion, chopped
2 cloves garlic, chopped
3 tbsp. olive oil
2 tbsp. dry wine
1 green pepper, chopped
Parsley (chopped) to taste
3 bay leaves
2 tsp. salt
1/2 tsp. pepper

With a sharp knife make a hole all the way through the center of the roast from one side to the other (lengthwise), then stuff the chorizo in the hole. Let the roast marinate for about 1 hour with salt, pepper, onion, garlic, wine, green pepper and bay leaves, etc. Brown meat in hot oil, then add remaining ingredients. Cook over low fire for about 1 hour or until done. If you use a pressure cooker, it will only take about 15 minutes.