Best 6 Cuban Pot Roast Recipes

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**Cuban Pot Roast: A Flavorful and Comforting Dish**

Cuban pot roast is a classic dish that is full of flavor and comfort. It is made with beef chuck roast, which is braised in a flavorful sauce of tomatoes, onions, garlic, and spices. The result is a tender and juicy roast that is perfect for a Sunday dinner or a special occasion. This versatile dish can be served with a variety of sides, such as mashed potatoes, rice, or vegetables. The recipe also includes two additional variations: a slow cooker version and a pressure cooker version, making it accessible for cooks of all experience levels. So, whether you're a seasoned chef or a beginner, you can enjoy this delicious Cuban pot roast. Get ready to tantalize your taste buds with this savory and satisfying dish!

Check out the recipes below so you can choose the best recipe for yourself!

BOLICHE (CUBAN POT ROAST)



Boliche (Cuban Pot Roast) image

A Cuban style pot roast recipe we use at the fire house.

Provided by Viper725

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 6h40m

Yield 8

Number Of Ingredients 15

4 pounds beef eye of round roast
2 (4 ounce) links chorize sausage, cut into pieces
6 cloves garlic
½ teaspoon dried oregano
⅛ teaspoon paprika
salt and ground black pepper to taste
½ cup orange juice
¼ cup lime juice
¼ cup lemon juice
½ cup olive oil
2 large onions, thickly sliced
2 bay leaves, crumbled
1 cup dry sherry
3 cups beef broth, or more if needed
4 potatoes, peeled and halved

Steps:

  • Lay the eye of round roast on your work surface. Use the tip of a sharp boning or paring knife to cut a pocket by inserting the knife all the way through the center of the roast, beginning on the flat side. Rotate the blade 90 degrees and insert the knife in the same spot, creating an cross shape that extends through the roast. Stuff the chorizo pieces into the pocket. Using the same knife, pierce the roast all over. Set aside.
  • Mash garlic and oregano with a mortar and pestle to create a paste. Rub paste all over the roast, then season with paprika, salt, and pepper. Pour the orange juice, lime juice, and lemon juice over the roast. Cover with plastic wrap and marinate in the refrigerator for at least 3 hours, or overnight. Remove the roast from the marinade, and shake off excess. Reserve marinade.
  • Heat a large Dutch oven over medium heat. Place the roast in the Dutch oven and brown on all sides, about 10 minutes. Remove roast to a platter, and set aside. Stir in the onions; cook and stir until the onion has softened and turned translucent, about 5 minutes. Return the roast to the pot. Add the bay leaves, sherry, beef broth, and reserved marinade. Increase heat to medium-high, bring to a boil, then cover and reduce heat to low; simmer 2 hours.
  • Drop potatoes into the pot, cover, and continue to simmer until potatoes are tender and easily pierced with a fork, about 30 minutes more, adding additional beef broth as needed.
  • Remove the roast and place on a platter. Cover the meat with two layers of aluminum foil, and allow to rest in a warm area for 10 minutes. Slice roast into 1/2-inch thick slices, and arrange potatoes on the platter. Spoon the remaining sauce over, and serve.

Nutrition Facts : Calories 585.5 calories, Carbohydrate 31.1 g, Cholesterol 94 mg, Fat 32.7 g, Fiber 3.2 g, Protein 38.5 g, SaturatedFat 9.1 g, Sodium 890.5 mg, Sugar 4.2 g

CLAY POT CUBAN STYLE PORK ROAST



Clay Pot Cuban Style Pork Roast image

When cooking in a clay pot the food loses no moisture creating a moist and flavorful dish. Clay pots are soaked in water for 15 minutes before use and then set in a cold oven and then let to come up to temperature. The food cooks with a steaming effect that makes it so delicious. The clay pot is not washed in harsh cleaners...

Provided by barbara lentz

Categories     Pork

Time 3h

Number Of Ingredients 10

3 to 4 lb pork roast shoulder
2 large oranges juiced
1 large lemon juiced
1 large bay leaf
2 Tbsp sea salt
2 tsp each cumin powder, and oregano
20 clove garlic
2 medium onions cut into thin rounds
1 c chicken broth
1/2 c dry white wine

Steps:

  • 1. The night before that the pork roast and poke holes all over. Rub the sea salt all over the roast.
  • 2. Mix the orange juice, lemon juice, garlic cumin powder and oregano in a food processor. Pour over roast and marinate overnight.
  • 3. Soak the clay pot in water for 15 minutes. Place the pork roast in the clay pot. Pour marinade over top. Lay the onions around the roast and throw in the bay leaf.
  • 4. Pour the wine and chicken broth over roast.
  • 5. Set the clay pot in a cold oven and set the temp to 300 degrees. Bake for 3 hours.
  • 6. Remove roast from pot and shred with fork. Place the drippings in a saucepan and bring to a boil and reduce to desired thickness. Serve over pork

CUBAN STYLE POT ROAST (BOLICHE)



Cuban Style Pot Roast (Boliche) image

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.

Provided by threeovens

Categories     Roast Beef

Time 1h10m

Yield 1 pot roast, 8 serving(s)

Number Of Ingredients 15

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

Steps:

  • 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.
  • 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.
  • 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.

R.B.'S CROCK POT CUBAN PORK ROAST



R.b.'s Crock Pot Cuban Pork Roast image

Inspired by my good Cuban friends in Ft. Lauderdale.. Black beans and warm Cuban bread with butter top this dish off..

Provided by KitchenHacker

Time 4h30m

Yield 4 serving(s)

Number Of Ingredients 7

4 lbs boston butt
2 medium onions
1 tablespoon garlic (minced)
1 tablespoon garlic powder
1 (10 ounce) bottle marinade (Badia, Mojo)
1/3 cup water
4 cups cooked white rice

Steps:

  • Trim all external fat from pork roast.
  • Slice onions to about 1/8 inch thick slices and place in bottom of crock pot.
  • Rub pork roast with garlic powder on all sides and place on top of onions.
  • Mix 5 ounces of marinade with 1/3 cup of water and pour around roast.
  • Spread minced garlic evenly over top of roast.
  • Cover and cook for 4 1/2 hours on high or 8 - 9 hours on low until meat has seperated from the bone.
  • Remove pork from crock pot and shred with 2 forks.
  • Remove onions with sloted spoon and place over shredded pork.
  • Serve over white rice.
  • Serve remainder of the bottle of marinade to drizzle over pork.

CUBAN-STYLE POT ROAST



Cuban-Style Pot Roast image

This super tasty and super easy pot roast is made in a slow cooker. This delicious recipe was found in the Southeast Parent magazine and is from Delores Kosteini.

Provided by CarolAT

Categories     Roast Beef

Time 8h20m

Yield 12 serving(s)

Number Of Ingredients 12

1 (3 1/2-4 1/2 lb) boneless bottom round roast, fat scored
1/2 cup flour
4 teaspoons cumin, divided
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
2 large onions, chopped
4 large garlic cloves, minced
2 (14 1/2 ounce) cans stewed tomatoes, undrained
1 (6 ounce) can tomato paste
1 cup dry red wine
1 bay leaf

Steps:

  • Combine the flour, 1 teaspoon cumin, salt and pepper in a shallow container or on wax paper. Roll beef in seasoned flour. Heat oil in a large nonstick skillet on medium; brown meat on all sides. Transfer meat to slow cooker, cover.
  • Meanwhile, in the same skillet, add onions and garlic and cook 4 minutes or until onion is softened. Stir in remaining cumin to coat onions and cook 1 minute. Add tomatoes and crush larger pieces. Bring to boil; stir in tomato paste, red wine and bay leaf. Bring to a simmer and stir. Pour mixture over beef. Cover and cook on low 8 hours; turn after 4 hours if possible.
  • Remove beef from sauce to platter and tent with foil. Turn cooker heat to high and cook 10 to 15 minutes to reduce sauce. Remove bay leaf. Slice meat and spoon some sauce over meat before serving.

Nutrition Facts : Calories 270.3, Fat 8.4, SaturatedFat 2.3, Cholesterol 80.7, Sodium 406.1, Carbohydrate 14.8, Fiber 2, Sugar 5.6, Protein 31.7

CUBAN POT ROAST



CUBAN POT ROAST image

Categories     Pork

Yield 10 1 cup

Number Of Ingredients 14

2.5 - 3 lb boneless chuck roast
1/2 cup salsa verde
1/2 cup canned chopped green chilis
1 cup diced tomatoes
2 Tbsp dried onion flakes
1 tsp garlic powder
1/2 cup red and yellow peppers cut into strips
1 tsp salt
2 Tbsp ground cumin
1 Tbsp ground coriander
1 tsp dried oregano
1 Tbsp chili powder
1/2 tsp black pepper
2 Tbsp apple cider vinegar

Steps:

  • Generously season the roast with salt and pepper. Sear in a hot pan until browned on all sides. Place the meat in the bottom of a 5qt crock pot. Add the salsa verde, chilis, and tomatoes to the pan you seared the meat in. Deglaze and bring to a boil. Pour over the meat in the crock pot. Add the onion flakes, garlic, peppers, salt, cumin, coriander, oregano, chili powder, black pepper, and apple cider vinegar and stir. Cook for 4hrs on high, or 6hrs on low (or until the meat is tender). Shred the meat and serve with your choice of toppings.

Tips:

  • Use a Dutch oven or large pot with a tight-fitting lid. This will help to create a moist cooking environment and prevent the roast from drying out.
  • Sear the roast before braising. This will help to develop flavor and color.
  • Use a variety of vegetables. This will add flavor and nutrients to the dish.
  • Don't be afraid to experiment with different spices. Cuban cuisine is known for its bold flavors, so don't be afraid to add a little spice to your pot roast.
  • Serve with rice or beans. These are traditional Cuban side dishes that will help to soak up the delicious sauce.

Conclusion:

Cuban pot roast is a delicious and easy-to-make dish that is perfect for a weeknight meal. With its tender meat, flavorful sauce, and variety of vegetables, this dish is sure to please everyone at the table. So next time you're looking for a hearty and satisfying meal, give Cuban pot roast a try. You won't be disappointed!

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