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.
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
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Preheat your oven to 325°F (165°C).
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In a small bowl, combine the minced garlic, dried oregano, ground cumin, paprika, black pepper, and olive oil. Mix well to form a paste.
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Rub the garlic and spice paste all over the beef eye round roast, making sure to coat it evenly.
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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.
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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.
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Return the roast to the pot and pour in the beef broth and white wine. Season with salt to taste.
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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.
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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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