Boliche Cubano
A classic Cuban pot roast stuffed with ham, chorizo, and olives, then braised in tomato sauce until fork-tender. Served sliced with its rich, savory pan sauce.
- Total time
- 120 min
- Servings
- 4
- Calories
- 520
- Protein
- 58g
Ingredients
- 3 lb beef chuck roast, boneless
- 4 oz ham, deli-style slices
- 2 oz chorizo, Spanish-style link
- ½ cup green olives with pimientos, pitted
- 2 cup tomato sauce
- 1 whole yellow onion, large
- 4 whole garlic cloves
- 1 cup beef broth
Instructions
- 1
Place the beef roast on a cutting board. Using a long sharp knife, cut a horizontal slit lengthwise through the center of the roast, cutting about two-thirds of the way through but leaving a 1-inch border on all sides so it stays hinged like a book.
- 2
Lay 2 slices of ham inside the slit, then place the chorizo link along the center on top of the ham.
- 3
Scatter the olives along the center where the chorizo lies, distributing them evenly so each slice will contain some.
- 4
Close the roast so it sits flat on the board, then tie it closed with kitchen twine: wrap the twine around the roast lengthwise and secure with knots, then wrap it crosswise in two or three places and knot each time.
- 5
Peel the onion, cut it in half from root to tip, then slice each half crosswise into 1/2-inch-thick half-rings.
- 6
Smash the garlic cloves with the flat side of a knife to split the skin, then remove and discard the skin.
- 7
Heat 2 tablespoons olive oil in a large heavy pot (6-quart or larger) over medium-high heat until the oil shimmers and moves quickly when you tilt the pan, about 90 seconds.
- 8
Carefully place the tied roast in the pot. Let it sit undisturbed for 3 minutes until the bottom develops a dark golden-brown crust, then flip and sear the other side for 3 minutes.
- 9
Remove the roast to a clean plate and set aside.
- 10
Pour out all but 1 tablespoon of the oil remaining in the pot, then add the sliced onions and smashed garlic cloves and stir continuously for 2 minutes until fragrant and the onions begin to soften.
- 11
Pour in the tomato sauce and beef broth, then use a wooden spoon to scrape up any stuck-on brown bits from the pot bottom.
- 12
Return the roast to the pot, nestling it among the onions so the sauce surrounds it.
- 13
Cover the pot with its lid, reduce heat to low, and simmer gently for 90 minutes, turning the roast over every 30 minutes so it cooks evenly.
- 14
The roast is done when a fork pierces the meat with minimal resistance and the internal temperature reads 190°F on a meat thermometer inserted into the thickest part.
- 15
Transfer the roast to a cutting board and let it rest, uncovered, for 10 minutes so the juices redistribute inside the meat.
- 16
While the roast rests, skim any excess fat from the surface of the braising sauce using a large spoon.
- 17
Carefully cut and remove the kitchen twine from the roast, then slice the roast crosswise into 0.5-inch-thick slices using a sharp knife, cutting straight down through the meat.
- 18
Arrange the slices slightly overlapping on a serving platter or individual plates, then ladle the sauce with onions and pan juices over and around the meat.
Tools you’ll need
- cutting board
- long sharp knife
- kitchen twine
- large heavy pot (6-quart or larger) with lid
- wooden spoon
- meat thermometer
- large spoon for skimming
- serving platter or plates
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
