Cuban Roast Beef
Experience the vibrant flavors of the Caribbean with this Cuban Roast Beef recipe, a tender and flavorful twist on traditional slow-cooked beef. This dish features a succulent chuck roast marinated in a zesty blend of citrus juices, garlic, and Cuban-inspired spices like cumin and oregano. After a golden sear and a slow roast in a savory broth with softened onions and bay leaves, the beef emerges irresistibly tender and infused with bold, aromatic flavors. Perfectly suited for a comforting family dinner, it pairs beautifully with classic sides like fluffy rice, black beans, and sweet fried plantains. Whether you're recreating the heart of Cuban home cooking or exploring new flavors, this recipe is sure to become a household favorite.
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Recipe Information
Ingredients
- 3 lbs Beef chuck roast
- 1 cup Orange juice
- 0.5 cup Lime juice
- 6 cloves Garlic cloves, minced
- 2 tsp Ground cumin
- 2 tsp Dried oregano
- 2 tsp Salt
- 1 tsp Black pepper
- 2 tbsp Olive oil
- 1 medium White onion, sliced
- 2 leaves Bay leaves
- 1 cup Beef broth
Instructions
In a medium bowl, prepare the marinade by whisking together the orange juice, lime juice, minced garlic, ground cumin, dried oregano, salt, and black pepper.
Place the beef chuck roast in a large zip-top bag or a shallow dish. Pour the marinade over the meat, ensuring it is evenly coated. Seal the bag or cover the dish with plastic wrap and refrigerate for at least 4 hours or, ideally, overnight to allow the flavors to infuse.
Preheat your oven to 325°F (165°C).
Heat the olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Remove the beef roast from the marinade (reserving the marinade) and pat it dry with paper towels. Sear the beef for 2-3 minutes per side until browned.
Remove the beef from the skillet and set aside. In the same skillet, add the sliced onion and sauté for 2-3 minutes until softened. Pour in the reserved marinade, scraping up any browned bits from the bottom of the pan.
Return the beef to the skillet. Add the bay leaves and pour in the beef broth. Cover the skillet tightly with a lid or aluminum foil.
Transfer the skillet to the preheated oven and roast for 3.5 to 4 hours, or until the beef is fork-tender and easily shreds.
Remove the skillet from the oven and let the beef rest for 10-15 minutes. Discard the bay leaves and shred the beef with two forks.
Serve the Cuban roast beef with the cooking juices spooned over the top. It pairs wonderfully with rice, black beans, and fried plantains.
Nutrition Facts
Calories |
3684 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 275.1 g | 353% | |
| Saturated Fat | 109.3 g | 546% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 6450 mg | 280% | |
| Total Carbohydrate | 60.3 g | 22% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 28.5 g | ||
| Protein | 254.3 g | 509% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 337 mg | 26% | |
| Iron | 41.3 mg | 229% | |
| Potassium | 4830 mg | 103% | |
*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.
