4 lb. eye round roast
4 tbsp. corn oil
6 c. water
1 tsp. salt
1 lg. tomato, peeled & chopped
6 sprigs fresh coriander or parsley
1 green bell pepper, chopped
1 California green bell pepper
2 cloves garlic, minced
1 lg. onion, chopped
2 lbs. potatoes, peeled, diced
1 c. tomato sauce

STUFFING:

1 med. onion
1 green pepper, seeded
4 oz. boiled ham
2 oz. salt pork
8 olives, pitted
1 tbsp. capers
1 tbsp. corn oil
1 tbsp. wine vinegar

Combine and mix together all stuffing ingredients. Make a deep cut from both ends of the eye round roast to the center and stuff with the stuffing mixture.

Heat 4 tablespoons corn oil in Dutch oven. Brown meat on all sides, about 12 minutes. Add the remaining ingredients. Cover and cook over medium heat for 1 1/2 hours. Add diced potatoes and tomato sauce. Cook, uncovered, 1 hour or until sauce thickens. Slice and serve with rice.