Here is a recipe from Estie Cruz-Curoe at Del Carmen Foods.
4-5# Eye of Round roast
2T crushed garlic
1 tsp dried oregano
3 bay leaves
1 cup dry sherry
3 cups beef broth
2 cups del Carmen traditional Citrus Mojo
2 medium onions
With a long thin knife, poke a hole in the (end) of the roast and twist knife to enlarge the hole.
Peel a long carrot & push through the hole, tapping gently against a solid surface to help push it through.
Cut slits into the roast, both sides.
In a mortar and pestle, mix garlic and oregano, with a bit of salt (optional) & mash it together.
Take mashed mixture and insert it in the slits made to the roast. Any excess mixture is then spread on the roast.
Mix beef broth, del Carmen mojo and sherry. Add salt and pepper to taste.
Slice onions and spread on the bottom of the crock pot or pressure cooker.
Pour liquid mixture into the cooker.
Add the roast.
In a pressure cooker, about 2 hours. In slow cooker, until beef is soft. Or, cook on low overnight or while working.
Let the roast cool about 15 mins before slicing.
Great dish to serve with black beans and rice… if you want to be truly authentic, add fried plantains!