Cuban Style Pot Roast (Boliche) |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 10 |
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This pot roast cooks for about an hour and rests for 30 minutes, so you have plenty of time to prepare whatever you want to serve with it. Ingredients:
1 lb onion, sliced thin |
2 green bell peppers, sliced |
1 teaspoon fresh ground black pepper |
2 garlic cloves, minced |
1 teaspoon dried oregano or 1 tablespoon fresh oregano, chopped |
4 bay leaves |
1/4 cup vegetable oil |
5 lbs beef beef eye round |
1/4 cup dry red wine |
2 tablespoons vinegar |
4 cups chicken broth |
2 cups tomato puree |
2 garlic cloves, chopped |
salt |
1/2 teaspoon ground cumin |
Directions:
1. 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.
2. 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.
3. 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.
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