Skip to Content

Boliche – Cuban Pot Roast

Boliche Boliche mechado is a Cuban pot roast traditionally stuffed with chorizo and braised in sofrito and red wine. As it slowly cooks in the oven, the fat from the chorizo melts into and flavors the beef. To serve the dish, we use the braising liquid to make a rich gravy that’s poured over the roast and the potatoes for a delightful meal you’ll love. 

Roast sliced in a serving tray with petite potatoes and gravy.

WHAT YOU NEED TO MAKE THIS RECIPE

  • Roast: Eye of round is most commonly used to make this recipe, but you can also use chuck roast or rump roast. No matter the cut, it should be large enough to create a tunnel to stuff the beef with chorizo.
  • Chorizo: I use two Spanish chorizo sausages removed from their casings, but you can also stuff the roast with ground chorizo if that is all you can find. Alternatively, you can fill the roast with chopped ham steak as well.
  • Garlic: I use a whopping eight garlic cloves. I smash them to release their flavor and stuff the roast with the garlic along with the chorizo.
  • Salt + Pepper: Generously season the beef with salt and pepper.
  • Olive Oil: Sear the roast in olive oil to lock in all the moisture and create a nice crust.
  • Vegetables: Onion, bell pepper, and tomatoes cook down into the broth and flavor the gravy. Instead of canned diced tomatoes, you can use 2-3 diced Roma tomatoes.
  • Tomato Paste: Tomato paste thickens, adds color, and enriches the flavor. 
  • Spices: Season boliche with cumin, smoked paprika, coriander, and onion powder. 
  • Beef Stock: I use store-bought beef stock for this recipe, but you can use beef flavored Better than Bouillon and water.
  • Red Wine: Deglaze the pan with red cooking wine.
  • Potatoes: I use golden potatoes, but use what you have on hand.
  • Bay Leaves: Bay leaves subtly enhance the dish as it cooks.
  • Oregano: Fresh oregano modestly flavors the roast with an earthy sweetness.
  • Green Olives: These are optional, but green pimento olives add salty, bright flavor if you choose to use them.

HOW TO MAKE BOLICHE

Using a knife to insert into the roast.

Preheat the oven to 325° F (162° C). Then, insert a sharp knife into the roast. Push it through the center and rotate to create a tunnel.

Stuffing the roast with chorizo.

Remove the casings and stuff the chorizo into the opening, along with crushed garlic. Generously season the roast with salt and pepper.

Warm olive oil in a Dutch oven. Then, add the roast to sear. Brown each side for 2-3 minutes to create a nice crust. Set the roast aside.

Onions and peppers sautéing in a pot.

Add one tablespoon of olive oil, onion, and bell peppers to the Dutch oven. Cook until the onions become translucent and soften.

Onions and peppers sautéing in a pot and adding spices, tomatoes, and tomato paste.

Stir in the tomato paste, tomatoes, cumin, paprika, coriander, and onion powder. Cook for 30 seconds until they become aromatic.

Add the beef broth and red wine to the onion mixture.

Deglaze the pot with beef broth and red wine, scraping up any brown bits left by the meat.

Nestle the roast into the pan and add petite potatoes, fresh oregano, and bay leaves.

Settle the roast into the Dutch oven. Add the olives (if using), golden potatoes, oregano, and bay leaves. Bring the mixture to a boil, cover, and cook in the oven for 2½ – 3 hours.

Remove the beef from the pot and allow it to rest for 10 minutes.

And immersion blender in the pan with the braising liquid.

Skim fat off the top of the broth, remove the potatoes, and puree the mixture using an immersion blender.

Roast sliced in a serving tray with petite potatoes and gravy.

Slice the roast and serve it with the puree.

COOKING TIPS

  • I provide the instructions for creating a hole in the roast to fill with chorizo. When inserting the knife, go most of the way through the roast but not through the other end. Otherwise, you will need to tie the roast with cooking twine to ensure it stays together. You can also ask the butcher to create a small hole in the middle of the roast if you want it done more professionally.

SEARCHING FOR MORE LIKE THIS? 

If you love this recipe, we hope you will try one of these beef-centered meals!  

Roast sliced in a serving tray with petite potatoes and gravy.

SERVING SUGGESTIONS 

WHAT TO DO WITH THE LEFTOVERS 

  • FRIDGE – Store leftovers in an airtight container; they will keep for 3-4 days.
  • FREEZER – Allow the dish to cool, then add the leftovers to a freezer-safe container or bag. Boliche will freeze for 6-8 months.
  • REHEAT –  Warm the roast in the microwave or oven until heated through.
  • REPURPOSE – Use the beef to make a boliche Cubana sandwich.

FREQUENTLY ASKED QUESTIONS

How do you pronounce boliche?

The dish is pronounced boh – lee – cheh.

YOU SHOULD ALSO TRY: 

Roast sliced in a serving tray with petite potatoes and gravy.

Boliche – Cuban Pot Roast

Tressa Jamil
Our recipe recreates classic boliche or Cuban pot roast stuffed with garlic and chorizo! The flavorful roast simmers in sofrito and red wine braising liquid to make a rich gravy to finish the meal.
5 from 2 votes
Prep Time 15 mins
Cook Time 3 hrs 30 mins
Total Time 3 hrs 45 mins
Course Main Course
Cuisine Cuban
Servings 6 People
Calories 464 kcal

Ingredients
  

  • 3-4 pounds eye of round roast, trimmed
  • 2 links chorizo, removed from the casing
  • 8 cloves garlic, minced
  • Kosher salt
  • black pepper, coarse ground
  • 2 tablespoons olive oil
  • 1 white onion, sliced
  • 1 red bell pepper, sliced
  • 1 tablespoon tomato paste
  • 1 can petite tomatoes, diced
  • 1 teaspoon cumin, ground
  • 1 teaspoon smoked paprika
  • 1 teaspoon coriander, ground
  • ½ teaspoon onion powder
  • cup beef stock
  • ¼ cup red wine
  • 4 golden potatoes, quartered
  • 2 bay leaves
  • 2 sprigs fresh oregano

Optional:

  • ¼ cup green olives

Instructions
 

  • Preheat the oven to 325° F (162° C). Then, insert a sharp knife into the roast. Push it through the center and rotate to create a tunnel.
  • Remove the casings and stuff the chorizo into the opening, along with crushed garlic. Generously season the roast with salt and pepper.
  • Warm olive oil in a Dutch oven. Then, add the roast to sear. Brown each side for 2-3 minutes to create a nice crust. Set the roast aside.
  • Add one tablespoon of olive oil, onion, and bell peppers to the Dutch oven. Cook until the onions become translucent and soften.
  • Stir in the tomato paste, tomatoes, cumin, paprika, coriander, and onion powder. Cook for 30 seconds until they become aromatic.
  • Deglaze the pot with beef broth and red wine, scraping up any brown bits left by the meat.
  • Settle the roast into the Dutch oven. Add the olives (if using), golden potatoes, oregano, and bay leaves. Bring the mixture to a boil, cover, and cook in the oven for 2½ – 3 hours. Remove the beef from the pot and allow it to rest for 10 minutes.
  • Skim fat off the top of the broth, remove the potatoes, and puree the mixture using an immersion blender.
  • Slice the roast and serve with the puree.

Notes

Cooking Tips:
  • I provide the instructions for creating a hole in the roast to fill with chorizo. When inserting the knife, go most of the way through the roast but not through the other end. Otherwise, you will need to tie the roast with cooking twine to ensure it stays together. You can also ask the butcher to create a small hole in the middle of the roast if you want it done more professionally.
 
Nutrition Disclosure:
  • The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.

Nutrition

Serving: 1 ServingCalories: 464kcalCarbohydrates: 23gProtein: 58gFat: 15gSodium: 883mgFiber: 8gSugar: 5g
Keyword boliche
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!
Recipe Rating




Dana

Tuesday 27th of September 2022

I never heard of boliche until I came across your page. I made it and the taste is incredible.

Tressa Jamil

Tuesday 27th of September 2022

I was blown away the first time I tried boliche- it is certainly flavor-packed.