How To Make Cuban Mojo Pot Roast
Inspired by Cuban flavors, this pot roast has a garlicky and citrusy sauce that serves as the base for the chunks of beef, carrots, & potatoes in the dish.
Preparation: 10 minutes
Cooking: 3 hours
Total: 3 hours 10 minutes
Serves:
Ingredients
Instructions
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- Preheat your oven to 325 degrees F.
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- Whisk together orange juice, lime juice, cumin, oregano, red pepper flakes, and garlic until combined. Set aside.
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- Season the chuck roast with the Kosher salt, and pepper.
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- Add the canola oil to a pan and heat. When it ripples and is hot add in the roast and brown, deeply, for 4 to 5 minutes on each side.
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- Add carrots, potatoes, orange juice mixture, bay leaves, and beef broth and cook for 3 to 3½ hours.
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- To make a thicker sauce, 30 minutes before it is done, skim the fat off the top, add a cornstarch slurry (1 tablespoon of cornstarch and 1 tablespoon of water) to the pot and cook for the remaining 30 minutes.
Nutrition
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- Calories: 312.61kcal
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- Fat: 10.45g
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- Saturated Fat: 3.18g
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- Trans Fat: 0.35g
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- Monounsaturated Fat: 5.48g
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- Polyunsaturated Fat: 1.70g
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- Carbohydrates: 23.24g
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- Fiber: 3.54g
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- Sugar: 3.91g
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- Protein: 32.75g
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- Cholesterol: 87.09mg
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- Sodium: 657.50mg
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- Calcium: 60.76mg
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- Potassium: 1246.35mg
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- Iron: 5.12mg
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- Vitamin A: 384.68µg
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- Vitamin C: 25.94mg
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