Description
Authentic Cuban boliche mechado is a juicy, chorizo-stuffed pot roast slow-cooked in a garlicky tomato sauce.
Ingredients
Scale
- 6 cloves garlic
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 3 lbs eye of the round beef roast
- 1 large Spanish chorizo sausage (skin removed)
- 1/2 cup extra virgin olive oil
- 1 medium yellow onion (diced)
- 1 medium green pepper (diced)
- 8 ounces diced tomatoes
- 1 cup vino seco (or dry cooking wine)
- 1 1/2 cups water
Instructions
- In a mortar and pestle, add garlic, cumin, oregano, salt and pepper. Mash into a thick paste. Set aside.
- Using a sharp knife, make a slit through the middle of the roast, rotating the knife to create an opening.
- Add a spoonful of the garlic paste into the opening. Rub the rest of the garlic paste generously on the exterior, making sure to cover the entire roast.
- Transfer the roast to a large resealable bag, press out the air, and marinate in the fridge for 2 hours.
- Remove the roast from the resealable bag. It may be darker in color (that’s ok).
- Place the chorizo inside the opening of the roast. Set aside.
- In a Dutch oven, heat the olive oil over medium-high heat. Brown the roast on all sides. Transfer to a plate. Set aside.
- In the same Dutch oven, sauté the onions and green peppers for 4-5 minutes at medium-high heat. Add a bit more oil if you need to so the onions don’t stick.
- Add the diced tomatoes, vino seco, and water, then nestle the roast back into the Dutch oven with the sautéed veggies.
- Reduce heat to medium-low. Cook for 2 and 1/2 to 3 hours.
- Remove the roast from the Dutch oven. Allow the roast to cool slightly. Slice the roast into 1/2-inch slices.
- Feel free to add the sliced pot roast back into the pot for about 10-15 minutes at medium-low heat so it soaks up all those juices.
- Transfer the slices to a serving dish and pour the cooking liquid from the Dutch oven over the roast. Enjoy!
Notes
- Serve with fluffy white rice and crispy tostones.
- This dish can be made in a slow cooker or pressure cooker.
- Prep Time: 120min
- Cook Time: 170min
- Category: Main Dish
- Method: Slow cooking
- Cuisine: Cuban
Nutrition
- Serving Size: 1 slice
- Calories: 491
- Sugar: 2 g
- Sodium: 860 mg
- Fat: 28 g
- Saturated Fat: 7 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 46 g
- Cholesterol: 120 mg
Keywords: Boliche, Cuban pot roast, comfort food