Boliche (cuban stuffed pot roast)

4 lbs. eye of round
2 chorizos (Spanish sausages)
6 cloves garlic, sliced
1/2 tsp. dried oregano
1/8 tsp. paprika
Salt and pepper to taste
1/2 cup orange juice
1/4 cup lime juice
1/4 cup lemon juice
1/2 cup olive oil
2 large onions, thickly sliced
2 bay leaves, crumbled
1 cup dry sherry
3 cups beef broth
4 medium potatoes, peeled and halved

1. Create a space for the sausages in the center of the eye of round; insert the sausage. In a small bowl, mash garlic and oregano into a paste. Rub paste over the meat and sprinkle with paprika, salt and pepper. Combine orange, lime and lemon juice and pour over meat; cover and refrigerate for 3 hours or overnight.
2. Pour olive oil in a large roasting pan; add the roast and sear on both sides. Once the roast is well browned, remove from pan; add sliced onions to the pan and sear them (don`t brown them, just soften them). Return roast to pan; add bay leaves, sherry, broth and the leftover marinade. Bring to a boil; cover the pan, lower the heat and cook for 2 hours.
3. Add peeled and halved potatoes to the pan (if you prefer, leave the skin on the potatoes) and cook for another hour. Transfer roast to serving dish and place onions and potatoes around it. Slice it into 1/2" servings.