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–+ servings
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 3 votes
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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
Equipment
Ingredients
  
  • 3-4 pounds eye of round roast, trimmed
  • 1-2 links chorizo sausage
  • 8 cloves garlic, lightly crushed
  • 1½ teaspoons kosher salt
  • 1½ 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
  • 1½ 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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