Cuban Boliche Roast Recipes

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.

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.