I guess I was inspired by the lunch at Wildfire last week, and by things that needed to be used when I was shopping in my freezer. Now I have nothing against pork stuffed pork, but I had a beef roast I wanted to use.
If you decide to stuff a beef or pork tenderloin, it will cook a lot quicker, so you’ll need to precook the chorizo. For a homemade version of chorizo, click here.
If you butterfly and/or pound out a turkey breast, stuff it with chorizo, then wrap the stuffed (and tied) breast with slices of bacon or prosciutto, then roast it, I’d say you’ve got yourself a Happy Thanksgiving. Just a thought!
Chorizo Stuffed Beef Roll (Slow Cooker)
Ingredients
- 2 1/2 lb thick shoulder or chuck roast, butterflied open
- 1 lb fresh chorizo
- Spice mix (follows)
- 1 tsp smoked Tabasco
- 1-2 TBSP extra virgin olive oil
- Red wine
- 2 TBSP sweet paprika
- 1 TBSP chile powder
- 1 TBSP granulated garlic powder
- 1 TBSP granulated onion powder
- 1 1/2 tsp kosher salt
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp oregano
- 1/2 tsp cinnamon
- Pinch allspice
- Pinch cloves
Spice Mix
Instructions
- Cut 3 - 4 lengths of butchers' twine, and place underneath the butterflied beef at regular intervals.
- Press a thin layer of chorizo all over the beef, except for 1/2" at one end, so when you roll it up toward that end, the chorizo won't come out so much.
- Roll the beef and tie it securely. Cut any long ends of twine.
- Place in slow cooker (if you prefer to sear it first, go right ahead).
- Cover with spice mix (just mix all those spices together).
- Sprinkle on tabasco and oil. If the meat is very lean, use a little oil, because that's what carries your flavor.
- Pour wine into to bottom of cooker, just a third to a halfway up the side of the roll.
- Cover and cook on high about 3 1/2 hours until tender.
- Note: I made a pan sauce with the drippings by skimming off most of the fat, adding a little Worcestershire and espresso, and thickening it with cornstarch.