Recipe by Viper725
"A Cuban style pot roast recipe we use at the fire house."
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beef eye of round roast
2 (4 ounce) links
chorize sausage, cut into pieces
salt and ground black pepper to taste
onions, thickly sliced
bay leaves, crumbled
beef broth, or more if needed
potatoes, peeled and halved
I have been making a version of this all my life. Having grown up in Tampa, it was a staple for Sunday lunches or anytime during the week. The ONLY difference in this reciped and mine is that I use ham steak instead of chorizo. You just chop it up and stuff it in the roast like the chorizo. My grandma could not eat the spice chorizo and there was always leftover ham to use in this. For optimal flavor, marinate overnight. You can do it in three hours if you must but it is even better if you plan ahead and let it sit. WONDERFUL!!!!!
This was pretty good, my wife didn't like it tho. I used all the ingredients the recipe called for, but after stuffing the roast with chorizo, and rubbing the spice paste, I threw everything, including the marinade, in the slow cooker, and cooked on low for 6 hours.
The beef was tender and had a nice citrus flavor.
I served it over rice, and poured the juice over it. I don't know if it would have been any better if I had seared it, and cooked in the oven.
I made a few changes.
No oregano. Rosemary and sage for the rub.
Red wine rather than sherry
I didn’t use too much olive oil for browning the roast.
After bringing roast and liquid to boil on cooktop in cast iron pot, I put it in oven (covered) at 400°C for 30-45 minutes, basting every 15 minutes or so and then turned it down to 350°C for another 90 minutes. Let roast sit covered with foil for at least 20 minutes while you reduce the liquid. It got rave reviews.
Amazing!!! I used ham instead of chorize, because of my kids and didn't have any potatoes, so I thickened the gravy with a little cornstarch and served over rice. It was a hit!
I made this with the Chorizo but my roast wasn't really thick enough to stuff the chorizo into the middle so I stuffed it in the crevices where I could. It was very yummy. Everyone loved it!
This was the first time I cooked with Chorizo Sausage and cooking Sherry. It didn’t call for the baby carrots, but what pot roast is complete with them? This was amazing! I'll be keeping this one in the book.
I changed up a little bit...I used an elk roast instead of beef and made it in a slow cooker. I marinaded the roast overnight. The meat was well flavored throughout (not just the outside) and plenty tender. Pleasant tangy flavor with a hint of sweetness. I will make it again. I think adding a little cumin, a pinch of red pepper (or a chopped jalapeno) and a little cilantro at the end could take this to a whole new level.
Made this for Christmas dinner, am late with the review, but everyone loved it and it made the house smell amazing.
* Percent Daily Values are based on a 2,000 calorie diet.
Boliche (Cuban Pot Roast)
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 585
** Calories from Fat: 294
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