Cuban Style Pot Roast
Infused with the vibrant and bold flavors of the Caribbean, this Cuban-Style Pot Roast is a slow-cooked masterpiece that transforms tender beef chuck roast into a melt-in-your-mouth dish steeped in a rich, aromatic sauce. The savory base of garlic, onions, and bell peppers is elevated with earthy cumin, smoked paprika, and zesty citrus juices, while pimento-stuffed green olives lend a delightful briny twist. Simmered low and slow in a blend of tomatoes, wine, and beef broth, this one-pot wonder is perfect for cozy family dinners or entertaining guests. Serve it over fluffy rice, with fried plantains, or alongside crusty bread for a truly authentic Cuban-inspired feast. Packed with flavor and easy to make, this pot roast is sure to become a household favorite.
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Recipe Information
Ingredients
- 3 pounds Beef chuck roast
- 1.5 teaspoons Kosher salt
- 1 teaspoons Black pepper
- 2 tablespoons Olive oil
- 1 large Yellow onion
- 1 large Green bell pepper
- 4 cloves Garlic cloves
- 1 teaspoon Cumin
- 1 teaspoon Dried oregano
- 1 teaspoon Smoked paprika
- 2 tablespoons Tomato paste
- 1 15-ounce can Crushed tomatoes
- 2 cups Beef broth
- 0.5 cup Dry white wine
- 0.5 cup Orange juice
- 2 tablespoons Lime juice
- 2 leaves Bay leaves
- 0.75 cup Pimento-stuffed green olives
- 0.25 cup Fresh cilantro (optional, for garnish)
Instructions
Season the beef chuck roast on all sides with salt and black pepper.
Preheat a large, heavy-duty pot or Dutch oven over medium-high heat. Add olive oil and sear the beef for about 4-5 minutes per side until browned. Remove the beef and set it aside.
Reduce the heat to medium. Add the diced onion and bell pepper to the pot, cooking for 5-7 minutes until softened. Stir in minced garlic, cumin, oregano, and smoked paprika, cooking until fragrant, about 1 minute.
Add tomato paste and stir for 1-2 minutes to caramelize. Pour in the crushed tomatoes, beef broth, white wine, orange juice, lime juice, and bay leaves. Stir well to combine.
Return the beef to the pot, ensuring it is submerged in the liquid. Bring to a gentle simmer. Cover the pot and reduce the heat to low.
Cook the pot roast for 3-3.5 hours, turning the beef occasionally, until the meat is fork-tender.
About 30 minutes before the cooking time is complete, stir in the green olives. Let the flavors meld together further while the roast finishes cooking.
Remove the beef from the pot and shred it with two forks. Discard any excess fat or connective tissue. Return the shredded beef to the pot and stir to combine with the sauce.
Taste and adjust seasoning with additional salt and pepper if needed. Garnish with fresh cilantro, if desired.
Serve hot over rice, with fried plantains, or alongside crusty bread. Enjoy this flavorful Cuban-style pot roast!
Nutrition Facts
Calories |
4425 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 333.9 g | 428% | |
| Saturated Fat | 118.8 g | 594% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 6440 mg | 280% | |
| Total Carbohydrate | 91.2 g | 33% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 39.5 g | ||
| Protein | 265.6 g | 531% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 562 mg | 43% | |
| Iron | 48.4 mg | 269% | |
| Potassium | 6620 mg | 141% | |
*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.
