Place the onions, garlic, red bell pepper, oil and scallion in a food processor and puree.

To create the cavity for the stuffing, use a long sharp knife and cut an 1 ½ to 2-inch hole through the center of the roast making a lengthwise slit. Turn the meat around and cut another slit in the same spot so that your knife completes the cavity.

Stuff the beef with the bacon, peas, carrots and half of the onion mixture, pushing with your fingers to be sure the filling goes all the way through. Tie the end of the beef so the filling does not come out.

Place the beef in a zip lock bag, add the rest of the onion mixture, salt and pepper.

Be sure the beef is covered with the marinade and refrigerate for at least 3 hours or overnight.

In a large skillet over medium-high heat, brown the meat on all sides in oil. When it is browned, put it in the slow cooker.

In a small bowl mix the beef broth, tomato paste, ground cumin, salt, pepper and sazon Goya. Pour over the beef, cover and cook on high for 4 hours. Add the potatoes and yuca after 3 ½ hours of cooking.