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Cuban Stuffed Pot Roast

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PREP TIME
30 min
COOKING TIME
180 min
TOTAL TIME
400 min
SERVINGS
8 servings
Dinner Cuban
Cuban Stuffed Pot Roast
Ingredients
  • 4 pounds beef eye of round roast
  • 2 (4 ounce) links chorize sausage, cut into pieces
  • 6 cloves garlic
  • 1/2 teaspoon dried oregano
  • 1/8 teaspoon paprika
  • salt and ground black pepper to taste
  • 1/2 cup orange juice
  • 1/4 cup lime juice
  • 1/4 cup lemon juice
  • 1/2 cup olive oil
  • 2 large onions, thickly sliced
  • 3 cups beef broth, or more if needed
  • 1 cup dry sherry
  • 2 bay leaves, crumbled
  • 4 potatoes, peeled and halved
Instructions
1
Place the roast flat on your work surface, ensuring it is stable and secure. Utilize the tip of a sharp boning or paring knife to create an opening in the roast by carefully piercing through its center, starting from one side and working your way across. Rotate the blade 90 degrees to create an 'X' shape, allowing you to access the interior of the roast. Insert the knife into the same spot once again and carefully remove any excess tissue, creating a pocket for the chorizo. Make multiple incisions in the roast to allow it to absorb flavors evenly.
2
Combine garlic and oregano using a mortar and pestle until you achieve a smooth, paste-like consistency. Apply this mixture evenly to the roast, followed by a generous sprinkling of paprika, salt, and pepper. Pour orange juice, lime juice, and lemon juice over the roast to create a well-balanced marinade. Cover the roast with plastic wrap and refrigerate for at least 3 hours or overnight, allowing it to absorb the flavors.
3
Remove the roast from its marinade and gently shake off any excess. Reserve the remaining marinade for later use.
4
Heat oil in a large Dutch oven over medium heat, creating a gentle simmer. Brown the roast on all sides, taking approximately 10 minutes to achieve a rich, caramelized crust. Transfer the roast to a platter and set it aside. Add sliced onions and cook, stirring occasionally, until they are softened and translucent, approximately 5 minutes. Return the roast to the Dutch oven.
5
Add beef broth, sherry, and the reserved marinade to the pot. Increase the heat to medium-high, bringing the mixture to a boil before covering it and reducing the heat to low. Simmer for 2 hours, allowing the roast to absorb all the flavors.
6
Add diced potatoes to the pot and cover it. Continue to simmer until the potatoes are tender, easily pierced with a fork, approximately 30 minutes more. Add additional beef broth as needed to maintain the desired consistency.
7
Transfer the roast to a platter, covering it with two layers of aluminum foil. Allow it to rest in a warm area for 10 minutes, allowing the juices to redistribute.
8
Slice the roast into 1/2-inch-thick slices and arrange them on a platter. Add the cooked potatoes to the platter, followed by a generous pouring of the sauce over both the roast and potatoes. Serve immediately.