Cuban Style Pot Roast Boliche
Infused with the vibrant flavors of Cuban cuisine, this Cuban Style Pot Roast Boliche is a showstopping meal perfect for family dinners or special occasions. This savory dish features a beef eye round roast stuffed with smoky Spanish chorizo, seared to perfection, and simmered low and slow in a flavorful sauce of tomatoes, dry white wine, citrus juices, and aromatic spices like cumin and oregano. Tender potatoes and carrots cook in the same pot, absorbing the rich, tangy broth, while the chorizo adds a unique depth of flavor to every bite. Serve this hearty pot roast with a side of fluffy white rice or creamy black beans for a traditional Cuban feast that’s sure to impress. Whether you’re exploring Cuban recipes or looking for an unforgettable pot roast, this boliche hits all the right notes.
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Recipe Information
Ingredients
- 3 pounds beef eye round roast
- 2 links Spanish chorizo
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 1 large green bell pepper, chopped
- 4 cloves garlic cloves, minced
- 14 ounces diced tomatoes, canned
- 8 ounces tomato sauce
- 1 cup dry white wine
- 2 cups beef stock
- 1 cup orange juice
- 2 tablespoons lime juice
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 leaf bay leaf
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 3 medium potatoes, peeled and quartered
- 2 large carrots, peeled and sliced
- 2 tablespoons fresh cilantro, chopped (optional for garnish)
Instructions
Use a sharp knife to create a slit lengthwise through the center of the beef roast, being careful not to cut all the way through. Stuff the cavity with the chorizo links.
Season the outside of the beef with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper.
In a large Dutch oven or heavy pot, heat olive oil over medium-high heat. Sear the beef on all sides until browned, about 3-4 minutes per side. Remove the beef and set aside.
In the same pot, reduce heat to medium and add the chopped onion, green bell pepper, and minced garlic. Sauté until softened, about 5 minutes.
Stir in the diced tomatoes, tomato sauce, white wine, and beef stock. Add orange juice, lime juice, cumin, oregano, bay leaf, 1 teaspoon of kosher salt, and 1/2 teaspoon of black pepper. Stir to combine.
Return the seared beef to the pot, nestling it into the sauce. Cover with a lid and reduce the heat to low. Simmer for 2 hours, occasionally turning the beef and spooning sauce over it.
After 2 hours, add the potatoes and carrots to the pot. Continue simmering, covered, for another 1 hour or until the vegetables are tender and the beef is fork-tender.
Remove the bay leaf and adjust seasoning with additional salt and pepper if needed.
Transfer the boliche to a serving dish, slice the beef, and arrange the vegetables around it. Garnish with fresh cilantro, if desired.
Serve hot with white rice or black beans on the side. Enjoy!
Nutrition Facts
Calories |
691 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.9 g | 34% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 189 mg | 63% | |
| Sodium | 1090 mg | 47% | |
| Total Carbohydrate | 30.9 g | 11% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 10.8 g | ||
| Protein | 73.2 g | 146% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 81 mg | 6% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1627 mg | 35% | |
*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.
