R Bs Cuban Pot Roast
Transport your taste buds to the vibrant flavors of the Caribbean with R Bs Cuban Pot Roast—a hearty, slow-cooked dish that transforms a humble beef chuck roast into a meal bursting with irresistible Cuban-inspired flavors. Infused with a bright citrus blend of orange and lime juice, aromatic spices like cumin and oregano, and the umami-rich depth of olives and crushed tomatoes, this comforting pot roast is tender enough to fall apart with a fork. Tossed with colorful vegetables like red bell peppers, carrots, and potatoes, it’s a one-pot wonder that’s perfect for feeding a crowd. Simmered to perfection in a Dutch oven, this dish pairs beautifully with fluffy white rice or crusty bread to soak up the flavorful sauce. Whether you're seeking a dynamic centerpiece for a family dinner or a unique twist on traditional pot roast, this recipe brings bold, satisfying flavors to your table.
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Recipe Information
Ingredients
- 3 lbs Beef chuck roast
- 2 tsp Salt
- 1 tsp Ground black pepper
- 2 tbsp Olive oil
- 1 large Onion, diced
- 4 cloves Garlic, minced
- 1 cup Orange juice
- 1 cup Lime juice
- 2 cups Beef broth
- 1 cup Crushed tomatoes
- 1 tsp Oregano
- 1 tsp Cumin
- 1 leaf Bay leaf
- 1 medium Red bell pepper, sliced
- 1 cup Green olives, sliced
- 3 medium Potatoes, peeled and chopped
- 2 large Carrots, peeled and chopped
- 2 tbsp Fresh cilantro, chopped
Instructions
Season the beef chuck roast generously with salt and pepper on all sides.
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Sear the beef roast on all sides until browned, about 2-3 minutes per side. Remove it from the pot and set aside.
In the same pot, add the diced onion and cook until softened, about 5 minutes.
Add the minced garlic and cook for 1 minute, stirring frequently to avoid burning.
Stir in the orange juice, lime juice, beef broth, and crushed tomatoes, scraping the bottom of the pot to deglaze.
Add the oregano, cumin, and bay leaf, then stir to combine.
Return the seared beef roast to the pot, ensuring it is partially submerged in the liquid.
Bring the mixture to a gentle simmer, then cover the pot with a tight-fitting lid and reduce the heat to low.
Cook the roast for approximately 3 hours, turning it occasionally, until the beef is tender and easily pulls apart with a fork.
Add the red bell pepper slices, green olives, chopped potatoes, and carrots to the pot.
Cover and continue cooking for an additional 1 hour, or until the vegetables are tender.
Remove the bay leaf before serving. Taste and adjust seasoning with additional salt and pepper if needed.
Garnish with freshly chopped cilantro and serve the Cuban pot roast with rice or bread.
Nutrition Facts
Calories |
793 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.9 g | 72% | |
| Saturated Fat | 19.9 g | 99% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 1740 mg | 76% | |
| Total Carbohydrate | 32.9 g | 12% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 9.9 g | ||
| Protein | 46.0 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 106 mg | 8% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1427 mg | 30% | |
*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.
