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Boliche (Cuban Pot Roast)

Boliche (Cuban Pot Roast)

  • Prep

    30 m
  • Cook

    3 h
  • Ready In

    6 h 40 m
Viper725

Viper725

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 585 kcal
  • 29%
  • Fat:
  • 32.7 g
  • 50%
  • Carbs:
  • 31.1g
  • 10%
  • Protein:
  • 38.5 g
  • 77%
  • Cholesterol:
  • 94 mg
  • 31%
  • Sodium:
  • 939 mg
  • 38%

Based on a 2,000 calorie diet

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Directions

  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.
  6. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Momof3Ms
23

Momof3Ms

3/15/2011

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 use ham steak instead of chorizo. You just chop it up and stuff it in the roast like the chorizo. My grandma could not eat the spice chorizo and there was always leftover ham to use in this. For optimal flavor, marinate overnight. You can do it in three hours if you must but it is even better if you plan ahead and let it sit. WONDERFUL!!!!!

Will_Orr
16

Will_Orr

12/11/2011

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 liquid to boil on cooktop in cast iron pot, I put it in oven (covered) at 400°C for 30-45 minutes, basting every 15 minutes or so and then turned it down to 350°C for another 90 minutes. Let roast sit covered with foil for at least 20 minutes while you reduce the liquid. It got rave reviews.

Katrina Murr Moore
14

Katrina Murr Moore

5/3/2011

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!

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