Boliche (Cuban Pot Roast)

Boliche (Cuban Pot Roast)

Viper725 1

"A Cuban style pot roast recipe we use at the fire house."


6 h 40 m servings 585 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 585 kcal
  • 29%
  • Fat:
  • 32.7 g
  • 50%
  • Carbs:
  • 31.1g
  • 10%
  • Protein:
  • 38.5 g
  • 77%
  • Cholesterol:
  • 94 mg
  • 31%
  • Sodium:
  • 890 mg
  • 36%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  1. Lay the eye of round roast on your work surface. Use the tip of a sharp boning or paring knife to cut a pocket by inserting the knife all the way through the center of the roast, beginning on the flat side. Rotate the blade 90 degrees and insert the knife in the same spot, creating an cross shape that extends through the roast. Stuff the chorizo pieces into the pocket. Using the same knife, pierce the roast all over. Set aside.
  2. Mash garlic and oregano with a mortar and pestle to create a paste. Rub paste all over the roast, then season with paprika, salt, and pepper. Pour the orange juice, lime juice, and lemon juice over the roast. Cover with plastic wrap and marinate in the refrigerator for at least 3 hours, or overnight. Remove the roast from the marinade, and shake off excess. Reserve marinade.
  3. Heat a large Dutch oven over medium heat. Place the roast in the Dutch oven and brown on all sides, about 10 minutes. Remove roast to a platter, and set aside. Stir in the onions; cook and stir until the onion has softened and turned translucent, about 5 minutes. Return the roast to the pot. Add the bay leaves, sherry, beef broth, and reserved marinade. Increase heat to medium-high, bring to a boil, then cover and reduce heat to low; simmer 2 hours.
  4. Drop potatoes into the pot, cover, and continue to simmer until potatoes are tender and easily pierced with a fork, about 30 minutes more, adding additional beef broth as needed.
  5. Remove the roast and place on a platter. Cover the meat with two layers of aluminum foil, and allow to rest in a warm area for 10 minutes. Slice roast into 1/2-inch thick slices, and arrange potatoes on the platter. Spoon the remaining sauce over, and serve.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Your rating



  1. 12 Ratings


I have been making a version of this all my life. Having grown up in Tampa, it was a staple for Sunday lunches or anytime during the week. The ONLY difference in this reciped and mine is that ...

I made a few changes. No oregano. Rosemary and sage for the rub. Red wine rather than sherry No potatoes. I didn’t use too much olive oil for browning the roast. After bringing roast and liqu...

Amazing!!! I used ham instead of chorize, because of my kids and didn't have any potatoes, so I thickened the gravy with a little cornstarch and served over rice. It was a hit!

I made this with the Chorizo but my roast wasn't really thick enough to stuff the chorizo into the middle so I stuffed it in the crevices where I could. It was very yummy. Everyone loved it!

This was the first time I cooked with Chorizo Sausage and cooking Sherry. It didn’t call for the baby carrots, but what pot roast is complete with them? This was amazing! I'll be keeping this on...

This was pretty good, my wife didn't like it tho. I used all the ingredients the recipe called for, but after stuffing the roast with chorizo, and rubbing the spice paste, I threw everything, in...

I've never liked Pot Roast, but this was delicious. I skipped all the marinate ingredients and bought "Mojo" sauce. (I live in Miami, it's a standard Hispanic marinate sold everywhere here). It...

I changed up a little bit...I used an elk roast instead of beef and made it in a slow cooker. I marinaded the roast overnight. The meat was well flavored throughout (not just the outside) and ...

Made this for Christmas dinner, am late with the review, but everyone loved it and it made the house smell amazing.