CUBAN STYLE POT ROAST (BOLICHE)
This pot roast cooks for about an hour and rests for 30 minutes, so you have plenty of time to prepare whatever you want to serve with it.
Provided by threeovens
Categories Roast Beef
Time 1h10m
Yield 1 pot roast, 8 serving(s)
Number Of Ingredients 15
Steps:
- Place the onions and bell peppers in a bowl and add the black pepper, garlic, oregano and bay leaves. Let marinate for 30 minutes. Preheat the oven to 350 degrees F.
- Heat the oil in a large oven-proof cooking pot like a Dutch oven. When the oil is hot, add the vegetable mixture from bowl and saute until soft. Add the roast and brown on all sides for 5 minutes, or so. Add the wine and vinegar and allow to reduce briefly. Add 2 cups of the broth and all the remaining ingredients. Bring to a boil, then place in the oven for 1 hour.
- Check at intervals, adding the remaining 2 cups of chicken broth, if needed. Remove the meat from the oven and let sit for 30 minutes. Strain the sauce. To serve: slice the meat about 3/4-inch thick and serve with the sauce.
CUBAN BOLICHE ROAST
I had a live in housekeeper who prepared this roast. We called it Chela's Roast, but later learned it was Boliche roast. This recipe is a combination of a half English, half Spanish recipe I wrote down as she cooked the roast and a Cuban Boliche Recipe I found. The roast goes well with any Hispanic rice dish.
Provided by Dawn399
Categories Meat
Time 3h30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Slice sausage.
- Make a cut in roast length wise down the center and create a pocket.
- Stuff with with sausage.
- Cut smaller slits in roast and insert garlic slices.
- Mix salt and pepper with flour and dredge roast in flour mixture.
- In a large pan or dutch oven heat olive oil and brown roast on all sides.
- (You aren't cooking the roast, just lightly browning it, the whole process should take about 5 minutes) Reduce heat and add remaining ingredients.
- Cook, covered over low heat for 3 hours.
- May add additional tomato sauce if necessary.
Nutrition Facts : Calories 734.8, Fat 49.5, SaturatedFat 17.1, Cholesterol 155.9, Sodium 948.5, Carbohydrate 18.4, Fiber 2.4, Sugar 4.4, Protein 52
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