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Boliche (Cuban Pot Roast)
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Prep Time: 30 minutes
Cook Time: 180 minutes
Total Time: 400 minutes
"Cuban-inspired chorizo-stuffed eye of round roast marinated in zesty citrus blend, slow-cooked to juicy perfection."
Ingredients:
4pounds beef eye of round roast
2 (4 ounce) links chorize sausage, cut into pieces
6clovesgarlic
0.5 teaspoondried oregano
0.125 teaspoonpaprika
salt and ground black pepper to taste
0.5 cuporange juice
0.25 cuplime juice
0.25 cuplemon juice
0.5 cupolive oil
2 large onions, thickly sliced
2bay leaves, crumbled
1cupdry sherry
3cups beef broth, or more if needed
4potatoes, peeled and halved
Instructions:
Place the eye of round roast on your work surface. Utilize a sharp boning or paring knife to create a deep pocket in the center of the roast by cutting through the flat side. Rotate the knife 90 degrees and repeat in the same spot to form a cross shape through the roast. Fill the pocket with chorizo pieces. Proceed by piercing the roast all over with the same knife. Set aside.
Create a flavorful paste by crushing garlic and oregano in a mortar and pestle. Massage the paste onto the roast, then generously sprinkle with paprika, salt, and pepper. Drizzle with orange juice, lime juice, and lemon juice. Cover tightly with plastic wrap and allow the roast to marinate in the refrigerator for at least 3 hours, or overnight. When ready, remove the roast from the marinade, and gently shake off any excess liquid. Save the marinade for later use.
- Heat a large Dutch oven over medium heat. Brown the roast on all sides for about 10 minutes. Transfer the roast to a platter and set aside.
- Cook the onions in the same pot until softened and translucent, about 5 minutes.
- Return the roast to the pot. Add bay leaves, sherry, beef broth, and reserved marinade.
- Bring to a boil over medium-high heat, then cover and simmer on low for 2 hours.
Add potatoes to the pot, cover, and simmer until tender and easily pierced with a fork, adding more beef broth as necessary, for about 30 minutes.
Transfer the roast onto a serving platter. Cover it with two layers of aluminum foil and let it rest in a cozy spot for 10 minutes. Slice the roast into 1/2-inch thick slices, then place the potatoes around it on the platter. Pour the remaining sauce over everything before serving. Enjoy!