Boliche | Cuban Pot Roast Stuffed with Chorizo and Olives
Dive into the rich, vibrant world of Cuban cuisine with our Boliche recipe—a mouthwatering pot roast stuffed with chorizo and olives, simmered in a savory tomato-based sauce.
Ingredients
- 3-4 lbs chuck roast, well-marbled
- 2 chorizo sausages, sliced
- 1 cup green olives, pitted
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 large onion, chopped
- 4 cups diced tomatoes (fresh or canned)
- 1 cup beef broth
- 1 tbsp The Spice Girl Kitchen Cuban Seasoning
- 2 bay leaves
- Salt and pepper to taste
Instructions
- Preheat your oven to 325°F (165°C).
- Make deep slits in the beef roast and stuff with chorizo slices and olives. Season the roast with salt and pepper.
- Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until browned. Remove the roast and set aside.
- In the same pot, add the chopped onion and garlic. Sauté until fragrant and translucent. Add the diced tomatoes, beef broth, Cuban seasoning, and bay leaves. Stir to combine.
- Return the roast to the pot, nestling it into the tomato mixture. Bring to a simmer.
- Cover the pot and transfer to the preheated oven. Braise for 2.5 to 3 hours, or until the meat is tender.
- Remove the pot from the oven and let the roast rest for 10-15 minutes before slicing. Serve hot, with plenty of sauce spooned over the slices.