MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Jalapeno Stuffed Olive Chuck-Eye Roast
Categories: Beef, Vegetables, Herbs, Chilies
Yield: 4 Servings

2 lb Chuck-eye roast *
2 tb Olive oil
1 lg White onion sliced
2 ts Salt
1 ts Fresh ground black pepper
1 ts Paprika
1/2 ts Garlic powder
1 Bay leaf
1 1/2 c Boiling water
1 tb Cornstarch
+=MIXED IN=+
1/4 c Hot beef broth
1 c Chopped jalapeno stuffed
- olives

* substitute boneless chuck/arm roast if you can't
obtain a chuck-eye roast

Place meat and oil in a heavy pot then cover and sear over
medium heat until browned all over.

Add onions and continue browning then add salt, pepper,
paprika, garlic, bay leaf and water.

Cover and cook over low heat 2 hours or until meat is
tender then mix in cornstarch mixture.

Cool 10 minutes then remove bay leaf and top with olives
then cook 5 minutes longer.

Remove beef to platter and top with olives and sauce in
pan then serve while warm.

Makes 4 servings

From: http://www.grouprecipes.com

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