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

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Recipe Summary

prep:
30 mins
cook:
3 hrs
additional:
3 hrs 10 mins
total:
6 hrs 40 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

586 calories; protein 38.5g 77% DV; carbohydrates 31.1g 10% DV; fat 32.7g 50% DV; cholesterol 94mg 31% DV; sodium 890.5mg 36% DV. Full Nutrition

Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/15/2011
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!!!!! Read More
(28)

Most helpful critical review

Rating: 3 stars
09/23/2012
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. Read More
(3)
15 Ratings
  • 5 star values: 10
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/15/2011
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!!!!! Read More
(28)
Rating: 5 stars
12/11/2011
I made a few changes. No oregano. Rosemary and sage for the rub. Red wine rather than sherry No potatoes. 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. Read More
(18)
Rating: 5 stars
05/03/2011
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! Read More
(14)
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Rating: 5 stars
11/14/2011
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! Read More
(8)
Rating: 5 stars
03/04/2012
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. Read More
(4)
Rating: 3 stars
09/23/2012
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. Read More
(3)
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Rating: 5 stars
06/28/2015
I've never liked Pot Roast but this was delicious. I skipped all the marinate ingredients and bought "Mojo" sauce. (I live in Miami it's a standard Hispanic marinate sold everywhere here). It has all the same ingredients and it's much easier to open a bottle! Read More
(1)
Rating: 5 stars
09/01/2014
Made this for Christmas dinner am late with the review but everyone loved it and it made the house smell amazing. Read More
Rating: 5 stars
07/19/2016
Tasty. Easy. Exotic. What more can we ask? It has become a solid part of our repertoire! Read More