Authentic Boliche (Cuban-Style Pot Roast)
Get ready for your kitchen to smell like Abuela’s on a Sunday! This authentic Cuban boliche mechado is a juicy, chorizo-stuffed pot roast slow-cooked to perfection in a garlicky tomato sauce. It’s rich, tender, and totally worth the wait. Learn how to make it 3 different ways: on the stove, in the slow cooker, and in a pressure cooker. Serve it with fluffy white rice and crispy tostones for the perfect classic Cuban comfort food dish.
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 1/2 cups 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, vino seco, and water, then nestle the roast back into the Dutch oven with the sautéed veggies.
- Reduce heat to medium-low. Cook for 2 and 1/2 to 3 hours.
- Remove the roast from the Dutch oven. Allow the roast to cool slightly. Slice the roast into 1/2-inch slices.
- PRO TIP: Feel free to add the sliced pot roast back into the pot for about 10-15 minutes at medium-low heat so it soaks up all those juices.
- Transfer the slices to a serving dish and pour the cooking liquid from the Dutch oven over the roast. Enjoy!
Notes
Pressure Cooker Instructions:
• In the pressure cooker, heat the olive oil over medium-high heat. Brown the stuffed roast on all sides. Transfer to a plate and set aside.
• In the same pot, sauté the onions and green peppers for 4–5 minutes over medium-high heat. Add a little more oil if needed so the onions don’t stick.
• Add the diced tomatoes, vino seco, and water, then nestle the roast back into the pressure cooker with the sautéed veggies.
• Lock the lid and bring the pressure cooker up to pressure over medium-high heat.
• Once it reaches full pressure, cook for 30-35 minutes (con presión).
• Turn off the heat and let it rest for 10 minutes without pressure (sin presión). Let the pressure drop naturally.
• Open the lid carefully. If you’d like a thicker sauce, simmer uncovered for a few minutes.
• Remove the roast, let it cool slightly, slice into ½-inch pieces, and pour the sauce over the top. Enjoy!
Slow Cooker Instructions: • Follow the same prep and browning steps as the main recipe. • Transfer everything to the slow cooker, making sure the roast is partly covered in liquid. Add 1 extra cup of water to keep enough liquid during the long cook. • Cook on High for 4–5 hours or Low for 7–8 hours, until the beef is cooked. Enjoy!
Slow Cooker Instructions: • Follow the same prep and browning steps as the main recipe. • Transfer everything to the slow cooker, making sure the roast is partly covered in liquid. Add 1 extra cup of water to keep enough liquid during the long cook. • Cook on High for 4–5 hours or Low for 7–8 hours, until the beef is cooked. Enjoy!
Serving: 1serving (approx.), Calories: 491kcal, Carbohydrates: 7g, Protein: 46g, Fat: 28g, Saturated Fat: 13g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 13g, Trans Fat: 2g, Cholesterol: 168mg, Sodium: 582mg, Potassium: 937mg, Fiber: 1g, Sugar: 3g, Vitamin A: 237IU, Vitamin C: 25mg, Calcium: 79mg, Iron: 6mg
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