Ingredients
Units
- 2 1/4 – 1/2 pounds Eye of round roast
- 1 medium onion
- 3 cloves of garlic
- 1 small carrot
- 1/2 pepper
- 1 stick of celery or celery heart
- 1 cup white wine
- 1 cup water or vegetable broth
- salt and pepper
- oil
Instructions
- Slice the carrots, pepper, and onions.
- Using a thick metal skewer, make four holes in the meat lengthwise—stuff one hole with carrots and another with pepper, garlic, and onion. You can insert it on both sides and push it, so there are vegetables all along with the meat. Chop any leftover vegetables and thinly slice the onion.
- Heat one tablespoon of oil in a pan with a thick bottom over medium-high heat. Dry the meat and season with salt and pepper. Seal the meat on all sides, including the ends. Approximately 3-4 minutes per side.
- Add the vegetables and cook, stirring, for 3 minutes.
- Add the wine and water, cover, and simmer over low heat for 2 hours. Turn the meat every 15 minutes.
- Allow cooling and slice. It will be easier. You can also slice it while hot, very carefully.
- You can sieve the stock or process in the blender or leave it as it is. Reheat the cut meat over low heat in its juices.
- Serve warm or cold with mashed potatoes, rice, etc.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Meat
- Method: Stove-cooked
- Cuisine: Chilean
Nutrition
- Serving Size:
- Calories: 267
- Sugar: 1.7 g
- Sodium: 622.6 mg
- Fat: 7.4 g
- Saturated Fat: 2.1 g
- Carbohydrates: 4.2 g
- Fiber: 0.9 g
- Protein: 42.8 g