International Recipes

Chorizo-Stuffed Beef Roast (Bola)

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  • 1 (3 pound) beef boneless eye of round roastor rolled rump roast
  • 1/2 pound bulk chorizo
  • 2 tablespoons olive oil or vegetable oil
  • 1 medium onion, chopped
  • 3 cloves garlic, finely chopped
  • 1 large green bell pepper, coarsely chopped
  • 1 teaspoon dried oregano leaves
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 bay leaves
  • 1 (8 ounce) can tomato sauce


  1. Cut a narrow (1-inch) X shape all the way through the center of the beef roast with long, thin sharp knife. Fill X cuts with sausage. Heat oil in Dutch oven until hot. Cook beef over medium heat until brown on all sides, about 15 minutes; drain fat.
  2. Add remaining ingredients. Heat to boiling; reduce heat. Cover and simmer until beef is tender, 2 to 2 1/2 hours.
  3. Remove bay leaves. Slice beef; arrange on platter. Skim fat from sauce. Pour some of the sauce over beef.
  4. Serve beef with remaining sauce and hot cooked black beans or rice, if desired.

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