3 - 3 1/2 lb. eye round roast
Small ham steak
Chorizo (Spanish sausage) 1 link (can use summer sausage)
1 clove garlic
1/4 tsp. each salt, pepper, oregano, paprika, garlic powder & onion salt
1 lg. onion, sliced
2-3 tbsp. olive oil
Hot water
1/2 c. cider vinegar
1 bay leaf
Cornstarch

Cut a hole through the center of the eye roast. Chop the ham and Chorizo into small pieces. Reserve 1 tablespoon chopped horizo. Cut the garlic clove into 3 parts. Place 1 part in center of hole in eye roast. Stuff hole, alternating ham and Chorizo. Place remaining garlic pieces halfway from center and each end of roast. Combine salt, pepper, oregano, paprika, garlic powder and onion salt. Rub on outside of roast. (Seasonings may be adjusted to taste.) Let stand at least 1 hour.

Brown sliced onion in olive oil in heavy 4 quart pan. Add 1 tablespoon chopped horizo. Brown roast on all sides. Pour in hot water to cover. Add vinegar and bay leaf. Stir. Bring to boil. Reduce heat and simmer for about 2 hours or until meat is fork tender. Remove meat to a warm platter. Thicken gravy with cornstarch. Slice meat and return to gravy. Simmer for 5 minutes. Serve with rice or mashed potatoes. 6 servings.