Cuban Boliche

beef roast

🥗Healthier: pork shoulder

💰Cheaper: chicken thighs

Pork shoulder is often less expensive and adds a different flavor profile.

green olives

🥗Healthier: black olives

💰Cheaper: no olives

Black olives provide a similar briny flavor.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth can reduce sodium and calories.

Start with a 4-pound eye round roast.

Carve a hole through the center of the roast from side to side.

Stuff the hole with minced garlic, pushing it in well.

Remove the casing from 4 Spanish chorizos and stuff them into the roast.

Season the roast with salt, pepper, and garlic powder.

Sprinkle a little flour on the roast to help thicken the sauce.

Heat olive oil in a pot until very hot and brown the roast on all sides.

Remove the roast and set aside.

Add chopped onion and green bell pepper to the pot.

Pour in the red wine to deglaze the pot, scraping up the flavors stuck to the bottom.

Add tomato sauce, salt, pepper, cumin, olives, and oregano to the pot.

Return the roast to the pot, cover, and cook on low heat for about 2.5 to 3 hours.

After 1.5 hours, add halved potatoes around the roast and cover again.

Continue cooking for another hour and a half until the meat is tender.

Cooking Techniques

Equipment Needed

Spice Level: