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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 6 |
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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. Ingredients:
3 -5 lbs eye of round roast |
2 -4 chorizo sausage or 1 cup chopped ham |
1 teaspoon salt |
1/2 teaspoon pepper |
1/2 cup flour (may need more for a larger roast) |
4 tablespoons olive oil |
3 cloves garlic (sliced) |
2 teaspoons oregano |
2 -3 bay leaves |
3 teaspoons paprika |
1 (8 ounce) can tomato sauce |
2 large onions (sliced) |
1 green pepper (chopped) |
Directions:
1. Slice sausage.
2. Make a cut in roast length wise down the center and create a pocket.
3. Stuff with with sausage.
4. Cut smaller slits in roast and insert garlic slices.
5. Mix salt and pepper with flour and dredge roast in flour mixture.
6. In a large pan or dutch oven heat olive oil and brown roast on all sides.
7. (You aren't cooking the roast, just lightly browning it, the whole process should take about 5 minutes) Reduce heat and add remaining ingredients.
8. Cook, covered over low heat for 3 hours.
9. May add additional tomato sauce if necessary.
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