Authentic Boliche (Cuban-Style Pot Roast)
Every Cuban family has their “special occasion” dish, and for mine, it’s chorizo-stuffed boliche (or boliche mechado). I guess you could say it holds the same Sunday spot as cozy arroz con pollo, that comforting classic we all grew up with.
But this slow-cooked Cuban eye round roast is something special. It’s marinated in a garlic paste, stuffed with smoky chorizo, and simmered low and slow in a tomato-wine sauce that’s full of flavor. The smell alone is enough to make the whole house feel like Abuela’s kitchen on a Sunday afternoon.
Boliche is one of those old-school Cuban recipes that isn’t flashy or complicated. Like picadillo or ropa vieja, it’s proof that Cuban food is all about flavor layered over time. And when you serve it with fluffy white rice and crispy tostones… it practically yells, ven a comer!
Let me show you how to make it.
How To Make Boliche Mechado
First things first, we kick off this recipe with a homemade seasoned garlic paste. You can use a mortar and pestle (the old-fashioned way) to mash up the garlic or use a very sharp knife.
As long as the garlic is finely chopped, the method doesn’t matter. Mom likes the knife method so that’s my go-to. Lo que diga Mami, am I right? 😉
Once you have your seasoned garlic paste ready to go, you make a large slit in the middle of the eye round and rub that paste everywhere! Inside, outside, all over. We want the most flavorful boliche ever. Que rico! Place the boliche is a resealable bag and let it marinate in the fridge.
When the marinated boliche comes out of the fridge, the meat may have changed a bit in color (it got a little darker for me when I tested it) and that’s totally ok! Slide in the chorizo and sear it on all sides.
From there, it’s all about building flavor. Sauté onions and green peppers (el glorious sofrito!) in the same Dutch oven until soft, then add diced tomatoes and the rest of the ingredients.
When the roast goes back into the pot, the kitchen will begin smelling like every one of those slow-simmered Cuban dinner recipes that take you straight back to your childhood. After a few hours, your boliche is done and ready to eat!
PRO TIP: Boliche can sometimes turn out very dry BUT… adding the sliced pot roast back into the pot so it soaks up all those juices is truly everything! 🙌🏼
Serving this classic Cuban pot roast with white rice and tostones is the best combo but you can totally serve it with sweet maduros if that’s more your vibe. Yellow rice would be a great side dish too!
Authentic Boliche (Cuban-Style Pot Roast)
Ingredients
- 6 cloves garlic
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 3 lbs eye of the round beef roast
- 1 large Spanish chorizo sausage, skin removed
- 1/2 cup extra virgin olive oil
- 1 medium yellow onion, diced
- 1 medium green pepper, diced
- 8 ounces diced tomatoes
- 1 cup vino seco, or dry cooking wine
- 1 cup water
Instructions
- In a mortar and pestle, add garlic, cumin, oregano, salt and pepper. Mash into a thick paste. Set aside.
- Using a sharp knife, make a slit through the middle of the roast, rotating the knife to create an opening.
- Add a spoonful of the garlic paste into the opening. Rub the rest of the garlic paste generously on the exterior, making sure to cover the entire roast.
- Transfer the roast to a large resealable bag, press out the air, and marinate in the fridge for 2 hours.
- Remove the roast from the resealable bag. It may be darker in color (that's ok). Place the chorizo inside the opening of the roast. Set aside.
- In a Dutch oven, heat the olive oil over medium-high heat. Brown the roast on all sides. Transfer to a plate. Set aside.
- In the same Dutch oven, sauté the onions and green peppers for 4-5 minutes at medium-high heat. Add a bit more oil if you need to so the onions don’t stick.
- Add the diced tomatoes and vino seco then nestle the roast back into the Dutch oven with the sautéed veggies.
- Add about 1/2 cup of water so it doesn't dry out. Reduce heat to medium-low. Cook for 2.5 hours.
- Remove the roast from the Dutch oven. Allow the roast to cool slightly. Slice the roast into 1/2-inch slices. Transfer to a serving dish and pour the liquid from the Dutch oven over the roast. Enjoy!
