Stuffed Beef Recipe (Carne o Posta Rellena)

Ingredients

• 1.36 kg (3 lb)beef eye round roast
• 15 ml (1 tablespoon)vegetable oil
• 2garlic cloves
• 60 ml (1/4 cup)chopped onion
• 60 ml (1/4 cup)chopped red bell pepper
• 1scallion
• to tastesalt and pepper
• 60 ml (1/4 cup)chopped bacon
• 120 ml (1/2 cup)carrots and peas
• 7.5 ml (1/2 tablespoon)tomato paste
• 7.5 ml (1/2 tablespoon)ground cumin
• 7.5 ml (1/2 tablespoon)sazon Goya with azafran
• 355 ml (1 1/2 cups)beef broth
• 227 g (1/2 lb)yuca, peeled and cut into chunks
• 6potatoes, peeled and cut into chunks

Instructions

1. 1

   Blend the marinade

   Put the onion, garlic, red bell pepper, oil and scallion in a food processor and purée until smooth.

2. 2

   Cut the cavity

   With a long, sharp knife, cut a lengthwise opening 1 1/2 to 2 inches wide through the centre of the roast. Turn the meat around and cut again along the same path to complete the cavity.

3. 3

   Fill the roast

   Stuff the cavity with the bacon, peas, carrots and half of the onion mixture, pushing the filling through with your fingers. Tie the end of the beef to keep the filling inside.

4. 4

   Add the marinade

   Put the beef in a zip-lock bag and add the remaining onion mixture, salt and pepper.

5. 5

   Chill the beef

   Make sure the marinade covers the beef, then refrigerate for at least 3 hours or overnight.

6. 6

   Brown the roast

   Heat a large skillet over medium-high heat and brown the meat on all sides in oil. Transfer the browned roast to the slow cooker.

7. 7

   Slow-cook with vegetables

   In a small bowl, mix the beef broth, tomato paste, cumin, salt, pepper and sazon Goya. Pour the mixture over the beef, cover and cook on high for 4 hours. Add the potatoes and yuca after 3 1/2 hours of cooking.

What is carne o posta rellena?

Carne or posta rellena is a Colombian-style stuffed beef roast. The roast is opened lengthwise, filled and cooked slowly until tender.

This version combines a savoury bacon, carrot and pea filling with a puréed onion marinade. Potatoes and yuca cook in the broth alongside the beef, turning it into a hearty meal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 853 calories, 82g protein, 54g carbs, 32g fat.

The potatoes and yuca provide much of the carbohydrate, while the beef supplies most of the protein. Beef and bacon contribute fat, and the broth and seasoning also add sodium. Balance the plate with a generous serving of fresh vegetables alongside the roast.

Preparing the filling and marinade

Puréed base: blending the onion, garlic, pepper, scallion and oil makes a smooth mixture that can flavour both the cavity and the outside of the roast.

Even filling: push the bacon, peas and carrots as far into the cavity as they will go, then tie the opening securely so the stuffing stays in place.

Cutting and stuffing the roast

A long, sharp knife helps create a channel through the centre without cutting the roast open along its whole length. Work carefully and keep the opening centred.

The recipe uses half of the puréed mixture inside the beef and the rest as a marinade. Check that the filling reaches through the cavity rather than sitting only at the entrance.

Marinating before cooking

Chilling time: leave the roast in its marinade for at least 3 hours, or overnight as directed. Make sure the mixture coats the meat in the bag.

This advance step makes the overall 255-minute recipe easier to plan: the roast can marinate while you prepare for the meal.

Using the slow cooker

Browning: colour the beef on every side in the skillet before transferring it to the slow cooker. This step happens before the long cooking period.

Staggered vegetables: add the potatoes and yuca after 3 1/2 hours on high, then continue cooking as directed. Cutting them into chunks gives them time to cook in the remaining broth.

Checking the texture

The method specifies 4 hours on high, with the potatoes and yuca added for the final half-hour. Follow that timing and check that the meat and vegetables are cooked to your liking before serving.

Slice the roast carefully so the filling stays visible in each piece. Spoon some of the cooking broth over the beef and vegetables.

Serving the roast

The beef, potatoes and yuca make this a substantial main course, with the cooking broth providing a simple sauce. Serve the vegetables alongside slices of the stuffed roast.

For a fresher contrast, add a crisp green salad or another lightly dressed vegetable side.

Recipe notes & tips

• Use a long, sharp knife to make the cavity easier to control.
• Tie the roast firmly enough to hold the stuffing in place.
• Turn the beef in the marinade so its surface is coated before chilling.
• Brown every side of the roast before placing it in the slow cooker.
• Cut the potatoes and yuca into similarly sized chunks for more even cooking.

Variations

• Change the filling: use a different mix of carrots and peas while keeping the same total amount.
• Adjust the seasoning: add more or less cumin to suit your preference.
• Serve with greens: add a crisp salad for freshness alongside the rich roast.
• Use extra broth: serve more of the cooking liquid over the sliced beef and vegetables.
• Make ahead: marinate the roast overnight, then cook it the following day.

Common mistakes to avoid

• Cutting through the roast: keep the knife path centred so the cavity does not split the meat open.
• Loose stuffing: push the filling through the cavity and tie the end to hold it in place.
• Short marinating: allow at least 3 hours in the refrigerator, or leave it overnight.
• Skipping the browning: brown the meat on all sides before transferring it to the slow cooker.
• Adding vegetables too early: put the potatoes and yuca in after 3 1/2 hours, as the recipe directs.

How to store

Refrigerate leftover beef and vegetables in a covered container with some cooking liquid and eat within 3 days. Reheat gently until piping hot, adding a little broth if needed to keep the meat moist.

Frequently asked questions