Beef in Mexican Vinaigrette

Meat

teaspoons vegetable oil

beef eye of round roast (2 lb)

1/2

onion, cut in half

bay leaves

teaspoon salt

teaspoon dried oregano leaves

1/2

teaspoon dried thyme leaves

1/2

cup water

hard cooked eggs

tablespoon yellow mustard

tablespoons olive oil

1/4

cup red wine vinegar

1/2

teaspoon salt

1/2

teaspoon chicken bouillon granules

1/2

teaspoon sugar

cup shredded lettuce

1/2

cup frozen peas, cooked according to package directions

1/4

cup coarsely chopped drained roasted red bell peppers (from a jar)

tablespoon finely chopped parsley

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1

In 4- to 5-quart Dutch oven, heat oil over medium-high heat. Add roast; cook, turning several times, until brown on all sides, about 4 minutes. Add remaining meat ingredients. Heat to boiling. Reduce heat; cover and simmer 1 hour 15 minutes, turning once halfway through cooking, or until meat thermometer reads 160°F. Remove meat from Dutch oven; cool about 1 hour. Slice.
2

Separate egg yolks and egg whites; set egg whites aside. In small bowl; crumble egg yolks with fork. In blender, place egg yolks and remaining vinaigrette ingredients excepts reserved egg whites. Cover; blend on high speed about 1 minute or until smooth. Finely chop egg whites; stir into vinaigrette.
3

Place cold sliced meat on serving platter. Top with lettuce, peas, roasted red peppers and parsley. Serve with vinaigrette.