1 1/2 lb. boneless beef round steak, 1/2 inch thick
1 1/2 tsp. salt
1/2 tsp. oregano leaves
1/4 tsp. pepper
4 oz. thinly sliced fully cooked smoked ham
2 med. tomatoes, chopped
1 can mild green chilies, drained and chopped
1 med. onion
1 clove garlic, finely chopped
1/4 c. dried bread crumbs
1 med. carrot
1 hard-boiled egg, cut lengthwise into fourths
1/2 tsp. salt
2 tbsp. vegetable oil
3/4 c. water
1 tsp. vinegar
1 tsp. Worcestershire sauce
1 bay leaf

Trim fat from beef. Pound with mallet or edge of saucer until 1/4 inch thick. Sprinkle good with 1 1/2 teaspoon salt, the oregano and pepper. Arrange ham evenly on beef. Sprinkle tomatoes, chilies, onion, garlic and bread crumbs on ham. Cut carrot lengthwise into halves; cut halves lengthwise into 3 strips. Arrange on ham. Place egg pieces down center of ham. Sprinkle with 1/2 teaspoon salt.

Carefully roll up beef. Fasten with metal skewers or tie with string. Heat oil in Dutch oven until hot. Carefully transfer beef roll to Dutch oven; cook over medium heat until brown on all sides. Drain fat. Add water, vinegar, Worcestershire sauce and bay leaf. Cover and cook in 325 degree oven until beef is tender, about 1 1/2 hours. Remove skewers or string. Cut into 1-inch slices and serve with broth.