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Traditional boliche criollo sliced and served with sauce, a Cuban stuffed pot roast made with eye of round beef

Boliche Criollo (Traditional Cuban Stuffed Pot Roast)

Boliche criollo is a classic Cuban pot roast made from a stuffed eye of round beef roast, slow-cooked until fork-tender in a savory mojo-style sauce. This traditional Cuban dish is known for its stuffed center, citrus-garlic flavor, and rich braising sauce, and is typically served with rice, beans, and plantains.
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Prep Time 30 minutes
Cook Time 2 hours 45 minutes
Total Time 3 hours 15 minutes
Servings: 8
Course: Main Course
Cuisine: Cuban
Calories: 410
Ingredients Equipment Method Video Notes

Ingredients
  

For the Stuffed Beef
For the Braising Sauce
  • 3 tbsp olive oil
  • 1 large yellow onion sliced
  • 1 green bell pepper sliced
  • 3 tsp grated garlic
  • 2 tbsp The Spice Girl Kitchen Cuban Seasoning (or sub for 2 tsp each ground cumin and dried oregano + 1 tsp each garlic and onion powder)
  • 1.5 tsp salt
  • 2 bay leaves
  • 1 cup sour orange juice (or substitute 3/4 cup orange juice + 1/4 cup lime juice)
  • 1/2 cup dry white wine
  • 1.5 cups beef broth
Optional Vegetables
  • 1 lb Yukon Gold or white potatoes peeled and cut into chunks
  • 2 large carrots sliced

Equipment

  • Sharp knife: For piercing and stuffing the roast
  • Kitchen twine: Helps the roast hold its shape while braising
  • Large Dutch oven or heavy pot with lid: For even, slow cooking
  • Tongs: To sear and turn the roast
  • Measuring cups and spoons For consistent seasoning and liquid ratios

Method
 

Prepare and Stuff the Beef
  1. Using a sharp knife, pierce deep holes lengthwise throughout the eye of round roast.
  2. Stuff each opening with chorizo or ham strips, garlic slivers, and olive halves, pressing them deep into the meat.
  3. Optional but recommended: Tie the roast securely with kitchen twine to maintain its shape during cooking. If the roast is very uniform and tightly stuffed, you can skip this step.
Sear the Roast
  1. Heat olive oil in a large Dutch oven over medium-high heat.
  2. Lightly season the outside of the roast with salt.
  3. Sear the roast on all sides until deeply browned, about 3 to 4 minutes per side. Remove and set aside.
Build the Sauce
  1. In the same pot, add sliced onion and bell pepper. Cook for 5 to 7 minutes until softened.
  2. Add grated garlic, Cuban Seasoning, salt, and bay leaves. Stir and cook for 30 seconds until fragrant.
  3. Deglaze with white wine, scraping up all browned bits from the bottom of the pot.
Braise the Boliche
  1. Return the roast to the pot. Add sour orange juice and beef broth. The liquid should reach about halfway up the roast.
  2. Bring to a gentle simmer, cover, and reduce heat to low.
  3. Cook for 2 to 2.5 hours, turning the roast every 30 minutes, until fork-tender.
Add Vegetables (Optional)
  1. During the final 45 minutes of cooking, add potatoes and carrots to the pot, nestling them into the sauce.
Rest and Slice
  1. Remove the roast and let it rest for 15 minutes.
  2. Remove twine and slice against the grain.
  3. Spoon sauce and vegetables over the sliced boliche to serve.

Video

Notes

  • This dish tastes even better the next day and reheats beautifully.
  • Eye of round is a lean cut and needs low, slow cooking to become tender.
  • If the sauce reduces too much, add additional broth in 1/4 cup increments.
  • Serve traditionally with white rice, Cuban black beans, and plantains.
  • Nutrition (per serving, 8 servings): 410 calories, 18g fat, 10g carbs, 46g protein, 2g fiber. Nutrition information is an estimate. Actual values may vary based on specific ingredients and brands used.