Cuban Boliche Roast

Dawn's Note:

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.

• Total Time: 3 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 3 hrs

Ingredients:

Servings: 6

• 3 -5 lbs eye of round roast
• 2 -4 chorizo sausage or 1 cup chopped ham
• 1 teaspoon salt
• ½ teaspoon pepper
• ½ 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.

Reviews

[ElaineM]

Irish, I haven't made this recipe yet. However all you need to do is put the rest of the ingredients over the roast.

[Irish Fasnacht]

I would like to try this recipe, and at the risk of sounding stupid,especially given the good reviews. . . What does one do with the oregano, bay leaves, paprika, tomato sauce, onions, and green pepper?

[Gni]

found this recipe to put in my school project on the Caribbean. my mum cooked it to try and its really gorgeous. Thankyou, Brad age 9, Poole Dorset