Name: Boliche (Cuban Pot Roast) Recipe
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Yield: 4
Cuisine: Cuban
Ingredients: 3 to 4 pound beef eye round roast; 6 cloves garlic, minced; 1 teaspoon dried oregano; 1 teaspoon ground cumin; 1 teaspoon paprika; 1 teaspoon black pepper; 2 tablespoons olive oil; 1 onion, sliced; 1 green bell pepper, sliced; 1 cup beef broth; 1 cup dry white wine; Salt, to taste

Boliche (Cuban Pot Roast) Recipe

Joyan Beers Modified: November 12, 2023

Photos of Boliche (Cuban Pot Roast) Recipe

How To Make Boliche (Cuban Pot Roast)

Hot stews and pot roasts are just some of the deletcable meals you get out of a slow cooker. It takes a bit of patience but it’s worth every meat-melting bite. You’ll enjoy the cooking as well as the eating with these slow cooker recipes.

Preparation: 20 minutes

Cooking: 4 hours

Total: 4 hours and 20 minutes

Serves:

Ingredients

3 to 4 pound beef eye round roast
6 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon black pepper
2 tablespoons olive oil
1 onion, sliced
1 green bell pepper, sliced
1 cup beef broth
1 cup dry white wine
Salt, to taste

Instructions

Preheat your oven to 325°F (165°C).
In a small bowl, combine the minced garlic, dried oregano, ground cumin, paprika, black pepper, and olive oil. Mix well to form a paste.
Rub the garlic and spice paste all over the beef eye round roast, making sure to coat it evenly.
Heat a large Dutch oven or oven-safe pot over medium-high heat. Add the roast and sear it on all sides until browned, about 3-4 minutes per side.
Remove the roast from the pot and set it aside. Add the sliced onion and bell pepper to the pot and cook until softened, about 5 minutes.
Return the roast to the pot and pour in the beef broth and white wine. Season with salt to taste.
Cover the pot with a lid and transfer it to the preheated oven. Cook for about 3 to 3 1/2 hours, or until the beef is tender and can be easily shredded with a fork.
Remove the pot from the oven and let the roast rest for 10 minutes before slicing. Serve with the cooking juices and vegetables.

Nutrition

Calories : 485kcal
Total Fat : 27g
Saturated Fat : 8g
Cholesterol : 158mg
Sodium : 756mg
Total Carbohydrates : 9g
Dietary Fiber : 2g
Sugar : 3g
Protein : 47g

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