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Boliche (Cuban Pot Roast)

Boliche (Cuban Pot Roast)

Cost $20, save $15

Source: Recommended by CookPal

  • 180 Min
  • 8 Servings
  • $20

INGREDIENTS

  • Protein

    • 🥩 4 pounds beef eye of round roast
    • 🌭 2 (4 ounce) links chorizo sausage, cut into pieces

  • Aromatics & Spices

    • 🧄 6 cloves garlic
    • ½ teaspoon dried oregano
    • ⅛ teaspoon paprika
    • 🧂 Salt to taste
    • 🧂 Ground black pepper to taste

  • Liquids

    • 🍊 ½ cup orange juice
    • 🍋 ¼ cup lime juice
    • 🍋 ¼ cup lemon juice
    • ½ cup olive oil
    • 3 cups beef broth, or more if needed
    • 1 cup dry sherry

  • Vegetables

    • 🧅 2 large onions, thickly sliced
    • 🥔 4 potatoes, peeled and halved

  • Herbs

    • 2 bay leaves, crumbled

STEPS

1

Lay beef roast flat on your work surface. Use a sharp knife to cut a pocket through the center of the roast. Stuff chorizo pieces into the pocket. Pierce all over using the knife and transfer to a glass or ceramic bowl.

2

Mash garlic and oregano into a paste using mortar and pestle. Rub the paste over the roast, then season with paprika, salt, and ground pepper. Pour orange, lime, and lemon juices over the roast. Cover with plastic wrap and marinate in refrigerator for at least 3 hours or overnight.

3

Heat olive oil in a large Dutch oven over medium heat. Brown the roast on all sides, around 10 minutes. Remove and set aside. Cook softened onions in the oil for 5 minutes.

4

Return roast to the Dutch oven. Add beef broth, dry sherry, reserved marinade, and bay leaves. Cover, bring to a boil over medium-high, then reduce to low heat. Simmer for 2 hours.

5

Add potatoes to the Dutch oven. Cover and continue to simmer until potatoes are tender, about 30 minutes. Add extra beef broth if needed.

6

Remove roast from the Dutch oven and let rest for 10 minutes under aluminum foil. Slice roast into 1/2-inch thick slices and arrange with potatoes. Pour sauce over the roast and potatoes before serving.

NUTRIENTS

Per 1 serving

🔥

586

Calories

  • 39
    Protein
  • 31
    Carbs
  • 33
    Fats

💡 For a stronger citrus flavor, marinate the roast overnight.Keep the beef broth handy to ensure the sauce doesn’t reduce too much during cooking.This dish pairs well with crusty bread to soak up the rich sauce.