Boliche Relleno Stuffed Boliche Eye of the Round Roast
Experience the bold flavors of Latin cuisine with this Boliche Relleno, a stuffed eye of the round roast that's as impressive as it is delicious. This traditional Cuban-inspired dish takes a tender cut of beef and transforms it into a savory masterpiece by stuffing it with a vibrant mixture of spicy chorizo, pimiento-stuffed green olives, and roasted red peppers. The roast is seared to golden perfection, then simmered in a rich tomato and white wine sauce infused with aromatic garlic, onions, and earthy spices like cumin and oregano. The slow-cooking method ensures melt-in-your-mouth tenderness and deep, satisfying flavors. Serve this hearty centerpiece with rice or potatoes to soak up the luscious sauce, making it ideal for family dinners or special occasions. With a perfect blend of smoky, tangy, and savory notes, this stuffed roast is sure to impress.
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Recipe Information
Ingredients
- 3 lbs Eye of the round roast
- 2 links Chorizo
- 0.5 cup Pimiento-stuffed green olives
- 1 cup Roasted red peppers
- 4 pieces Garlic cloves, minced
- 1 large Onion, finely chopped
- 14.5 oz Diced tomatoes
- 2 tbsp Tomato paste
- 2 cups Beef broth
- 0.5 cup White wine
- 1 tsp Ground cumin
- 1 tsp Dried oregano
- 1 piece Bay leaf
- 3 tbsp Olive oil
- 1 tsp Salt
- 0.5 tsp Black pepper
Instructions
Begin by preparing the eye of the round roast. Using a long, thin knife, carefully create a deep cavity through the center of the roast without cutting all the way through. This will be the pocket for the stuffing.
In a bowl, mix together the chorizo, pimiento-stuffed green olives, and roasted red peppers. Stuff this mixture firmly into the cavity of the roast.
Season the exterior of the roast with salt, black pepper, ground cumin, and dried oregano.
In a large Dutch oven or oven-safe pot, heat olive oil over medium-high heat. Sear the stuffed roast on all sides until browned, about 8-10 minutes. Remove the roast and set it aside.
In the same pot, add the onion and garlic. Sauté for 3-4 minutes until fragrant and softened.
Stir in the diced tomatoes, tomato paste, beef broth, white wine, and bay leaf. Bring the mixture to a simmer.
Return the stuffed roast to the pot, ensuring it is partially submerged in the sauce. Cover the pot with a tight-fitting lid.
Reduce the heat to low and simmer on the stovetop for 1.5 to 2 hours, or until the roast is tender and the internal temperature reaches 145°F (63°C), turning the roast halfway through cooking.
Once cooked, remove the roast from the pot and let it rest for 10 minutes before slicing.
Serve the sliced roast with the rich tomato sauce spooned over the top. Pair with rice, potatoes, or vegetables for a complete meal.
Nutrition Facts
Calories |
3602 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.0 g | 219% | |
| Saturated Fat | 48.6 g | 243% | |
| Polyunsaturated Fat | 11.1 g | ||
| Cholesterol | 1281 mg | 427% | |
| Sodium | 8819 mg | 383% | |
| Total Carbohydrate | 60.5 g | 22% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 20.9 g | ||
| Protein | 445.8 g | 892% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 601 mg | 46% | |
| Iron | 53.3 mg | 296% | |
| Potassium | 8677 mg | 185% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
