Boliche Cuban Pot Roast

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Boliche is a festive Cuban pot roast traditionally served at family gatherings. A butterflied eye round is layered with smoky chorizo, hard-boiled eggs, and bacon, then rolled, tied, and slow-braised in a tomato and wine sauce with potatoes, carrots, and briny green olives.

Nutrition Facts

Per serving (estimated)

• 620 kcalCalories
• 32 gFat
• 11 gSaturated Fat
• 22 gCarbs
• 3 gFiber
• 5 gSugar
• 48 gProtein
• 980 mgSodium
• 950 mgPotassium
• 80 mgCalcium
• 6 mgIron
• 22 mgVitamin C
• 280 mcgVitamin A

Ingredients

For the stuffed roast

• 3 lb beef eye round roast, butterflied and pounded 1/2-inch thick
• 6 oz cured Spanish chorizo, thinly sliced
• 4 large hard-boiled eggs, peeled
• 4 strips thick-cut bacon
• 4 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper

For the braising liquid

• 2 tbsp olive oil
• 1 large yellow onion, sliced into half-moons
• 1 green bell pepper, sliced into strips
• 4 cloves garlic, smashed
• 1 cup dry white wine
• 2 tbsp tomato paste
• 1 cup tomato sauce
• 2 cups low-sodium beef broth
• 2 bay leaves
• 1/2 tsp ground cumin

For the vegetables

• 1 1/2 lb Yukon gold potatoes, quartered
• 3 large carrots, peeled and cut into 2-inch chunks
• 1/2 cup pimento-stuffed green olives, drained

Directions

1. Butterfly the eye round roast and pound it to an even 1/2-inch thickness. Rub both sides with the minced garlic, cumin, oregano, salt, and pepper.
2. Lay the bacon strips across the meat, then arrange the chorizo slices and whole hard-boiled eggs in a row along one long edge. Roll the roast tightly around the filling and tie securely with kitchen twine at 1 1/2-inch intervals.
3. Heat the olive oil in a large Dutch oven over medium-high heat. Sear the tied roast on all sides until deeply browned, 8 to 10 minutes total. Transfer to a plate.
4. Reduce heat to medium and add the onion, bell pepper, and smashed garlic to the pot. Cook, stirring, until softened and lightly caramelized, about 6 minutes.
5. Stir in the tomato paste and cook for 1 minute, then pour in the white wine and scrape up any browned bits. Add the tomato sauce, beef broth, bay leaves, and remaining 1/2 tsp cumin; bring to a gentle simmer.
6. Return the roast and any accumulated juices to the pot. Cover, transfer to a 325°F oven, and braise for 2 hours, turning the roast once halfway through.
7. Add the potatoes, carrots, and olives around the roast, cover, and continue braising for 45 to 60 minutes, until the vegetables are tender and a fork slides easily into the meat.
8. Remove the roast to a cutting board and let it rest for 10 minutes. Remove the twine, slice into thick rounds, and arrange on a platter with the vegetables. Spoon the pan sauce over the top before serving.

Cook’s Notes

• Tie the roast with kitchen twine at even intervals so the chorizo and eggs stay tucked inside during the long braise.
• Use cured Spanish chorizo for the deep smoky paprika flavor; Mexican fresh chorizo will render too much fat and lose its shape.
• Reserve the leftover sauce and spoon it over white rice or use it as a base for a pot of black beans the next day.
• For an even more traditional presentation, brown a few strips of pork belly with the bacon to baste the roast as it cooks.
• Leftover boliche slices reheat beautifully in a covered skillet with a splash of broth the next day.

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