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Boliche (Cuban Pot Roast)

Boliche mechado is a classic Cuban-style stuffed roast filled with garlic and savory chorizo braised in sofrito and red wine. The beef slowly cooks in the oven with tender potatoes until the fat from the chorizo melts into and flavors the roast for a mouthwatering comfort meal you will return to again and again.     

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

What Goes in Boliche?

  • Beef: Although the eye of round is a more traditional option for stuffed beef roast, you can substitute with chuck or rump roast; the key is to ensure whatever cut you use is sizable enough to create a pocket large enough to stuff with chorizo sausage.
  • Chorizo: I stuff our roast with 1-2 Spanish chorizo sausages, depending on the size of the sausage. However, if ground chorizo is all you have, use a spoon to scoop it into the opening. You can also fill it with chopped ham steak.
  • Garlic: I use a whopping eight garlic cloves, smashed to release more of their flavor.
  • Spices: Generously season the eye of round roast with kosher salt and coarsely ground pepper before searing it, and use cumin, smoked paprika, ground coriander, and onion powder to flavor the dish.
  • Olive Oil: Sear the beef in olive oil to lock in the moisture and create a nice crust.
  • Vegetables: Onion, bell pepper, and tomatoes cook into the broth and flavor the gravy. Instead of canned diced tomatoes, you can use 2-3 freshly diced Roma tomatoes.
  • Tomato Paste: Tomato paste thickens, adds color, and enriches the flavor. 
  • Beef Stock: I add store-bought beef stock, but you can use Beef Better than Bouillon and water or homemade beef broth.
  • Red Wine: Deglaze the pan with red cooking wine.
  • Potatoes: Golden potatoes are my favorite option, but any potatoes will work in the recipe; whatever you use, cut them the same size to ensure they cook at the same rate.
  • Bay Leaves: Subtly flavor the dish with aromatic bay leaves.
  • Oregano: Fresh oregano modestly flavors the roast with an earthy sweetness.
  • Green Olives: These are optional, but green pimento olives add a salty, bright flavor if you choose to use them.

How to Make Boliche

The full recipe with measurements is in the recipe card below.

Step 1: Preheat the oven to 325°F (162°C). Then, insert a sharp knife into the roast. Push it through the center.

Using a knife to insert into the roast.

Step 2: Rotate the knife to create a tunnel or opening.

A hole or tunnel created through the eye of round round.

Step 3: Stuff the chorizo sausages into the opening.

Stuffing the roast with chorizo.

Step 4: Then, stuff it with the crushed garlic cloves. Generously season the roast with kosher salt and black pepper.

Stuffing the garlic cloves around the chorizo sausage.

Step 5: Warm the olive oil in a Dutch oven. Then, add the roast. Brown each side for 2-3 minutes, creating nice sear. Set the roast aside.

A roast searing in olive oil in a dutch oven.

Step 6: If needed, add one tablespoon of olive oil along with the onion and bell peppers to the Dutch oven.

Cook until the onions become translucent and soften, for about 10 minutes.

Onions and peppers sautéing in a pot.

Step 7: Stir in the tomato paste, ground cumin, paprika, coriander, and onion powder. Cook for 30 seconds until they become aromatic.

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

Step 8: Deglaze the pot with diced tomatoes, beef broth, and red wine, scraping up any brown bits left behind from searing the beef.

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

Step 9: Settle the roast to the Dutch oven. Add the olives (if using), golden potatoes, fresh oregano, and bay leaves.

Bring it to a boil, cover, and cook in the oven for 2½ – 3 hours. Then, remove the beef from the pot and let it rest on a cutting board for 10 minutes.

The roast nested into a durch oven with the olives, potatoes, fresh oregano, and bay leaves.

Step 10: Transfer the potatoes, olives, and gravy to a serving dish. Then, slice the roast and add it to the serving dish.

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

Expert Tips

  • Insert the knife into the roast, going most of the way but not through the other end. Otherwise, you may need 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.

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

Serving Suggestions

What to Do With the Leftovers

  • Refrigerate – Store the leftovers in an airtight container for 3-4 days.
  • Freeze – Let the dish to cool, then transfer the leftovers to a freezer-safe container or bag. Boliche freezes for 6-8 months.
  • Reheat – Warm the roast in the microwave or oven until heated through.

Frequently Asked Questions

What part of the cow is boliche?

Boliche refers to a cut of beef known as “eye of round roast” in English. It is a lean and tender cut from the hindquarters of the cow. It’s often used for roasting, slow cooking, or braising, as it will come out tough if the connective tissue doesn’t have time to break down and become tender.

What is the history of boliche?

Boliche has its roots in both Cuban and Argentine cuisines. In Cuba, it refers to a pot roast stuffed with chorizo, reflecting the fusion of Spanish, African, and Caribbean culinary influences.

In Argentina, boliche criollo is a dish made with beef eye of round roast that is stuffed and slow-cooked in the same way.

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

Boliche (Cuban Pot Roast)

Tressa Jamil
Enjoy boliche or Cuban pot roast stuffed with zesty garlic and savory chorizo braised in sofrito and red wine, and served with fork-tender potatoes.
5 from 2 votes
Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 45 minutes
Course Main Course
Cuisine Cuban
Servings 6 People
Calories 477 kcal
Ingredients
  
  • 3-4 pounds eye of round roast, trimmed
  • 1-2 links chorizo sausage
  • 8 cloves garlic, lightly crushed
  • teaspoons kosher salt
  • teaspoons black pepper, coarse ground
  • 2 tablespoons olive oil
  • 1 medium white onion, sliced
  • 1 medium red bell pepper, sliced
  • 1 tablespoon tomato paste
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground coriander
  • ½ teaspoon onion powder
  • 1 can petite tomatoes, 10-ounce, diced
  • cup beef stock
  • ¼ cup red wine
  • 4 golden potatoes, cut into 1-inch pieces
  • 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 the knife to create a tunnel or opening.
  • Stuff the chorizo sausages into the opening, along with crushed garlic. Generously season the roast with kosher salt and black pepper.
  • Warm the olive oil in a Dutch oven. Then, add the roast. Brown each side for 2-3 minutes, creating nice sear. Set the roast aside.
  • If needed, add one tablespoon of olive oil along with the onion and bell peppers to the Dutch oven. Cook until the onions become translucent and soften, for about 10 minutes.
  • Stir in the tomato paste, ground cumin, paprika, coriander, and onion powder. Cook for 30 seconds until they become aromatic.
  • Deglaze the pot with diced tomatoes, beef broth, and red wine, scraping up any brown bits left behind from searing the beef.
  • Settle the roast to the Dutch oven. Add the olives (if using), golden potatoes, fresh oregano, and bay leaves. Bring it to a boil, cover, and cook in the oven for 2½ – 3 hours. Then, remove the beef from the pot and let it rest on a cutting board for 10 minutes.
  • Transfer the potatoes, olives, and gravy to a serving dish. Then, slice the roast and add it to the serving dish.
Notes
Expert Tips:
  • Insert the knife into the roast, going most of the way but not through the other end. Otherwise, you may need 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 Serving | Calories: 477 kcal | Carbohydrates: 18 g | Protein: 69 g | Fat: 14 g | Saturated Fat: 5 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 4 g | Cholesterol: 185 mg | Sodium: 883 mg | Potassium: 1625 mg | Fiber: 3 g | Sugar: 5 g | Vitamin A: 74 IU | Vitamin C: 90 mg | Calcium: 5 mg | Iron: 9 mg
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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.