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Boliche Cuban Pot Roast Recipe

Boliche Cuban Pot Roast

Boliche is a Cuban Pot Roast. It is quite literally Cuba’s take on a traditional American Pot Roast. Boliche is a dish that just always feels special. It has an elevated feel to it. You know when you are eating it that this was made with love.

As a kid I remember seeing the large pieces of meat covered in onions and naranja agria in the fridge. I knew my mom’s delicious boliche was coming. She toiled over it for days, picking out the right chorizo to stuff it with, letting the potatoes soak in water and turning the meat every so often in the marinade. It was her labor of love and still one of her best dishes. 


The roast is marinaded, stuffed with Spanish chorizo and slow cooked until it’s completely tender. The chorizo slowly releases it’s juices into the meat, like a bomb of flavor. The chorizo really brings such a big important layer of flavor to the dish and helps round out the sofrito.

I can vividly remember walking into Yaya’s House on a Sunday and being able to smell the Boliche from right outside the door. Always the best days. It’s just one of those dishes that makes you feel the care and love that she put into cooking for our family and bringing us together. Boliche on top of freshly cooked white rice and a little bit of that chorizo, papas and salsita on top is just it’s own love language.


What Cut of Meat to Buy for Your Boliche

Like most meat dishes, quality is everything. You want a very good cut of meat with some fat. Save the “grass fed” or organic versions for other cuts such as filet. They will be too lean for this recipe. Traditionally Boliche is made with “eye of the round” which holds its shape even with a long cooking time. But if you want something even more tender, try to find a angus grade “chuck mock tender roast” it will fall apart and stay very moist. We like to use two 1.5 pound roasts because it makes it more manageable to stuff and sear in the oil. 

We want to encourage you to marinate your Boliche as long as you can, but the seasonings and spices are so assertive you really can just marinate it for 30-45 minutes for the perfect boliche. 

Serve Boliche with White Rice, Malanga Mash and Tostones

Boliche Cuban Pot Roast

Recipe by Abuelas Cuban CounterCourse: EntreeCuisine: CubanDifficulty: Easy


Prep time


Cooking time






  • 3 to 3.5 lb roast – (mock tender roast or eye of the round) 

  • 8 oz chorizo link 

  • 3 large yellow onions, sliced

  • 1 poblano pepper, sliced 

  • 2 red bell peppers, sliced 

  • 4 garlic cloves, smashed

  • 4 garlic cloves, finely minced

  • 1 ½ cups of canned crushed tomatoes

  • 2 pounds of mini Yukon gold potatoes, peeled and left whole or cut in large dice

  • 3 carrots, peeled and cut in large dice

  • 1 tablespoon garlic powder 

  • 1/2 tablespoon Onion powder 

  • 1 teaspoon Cumin 

  • 1/2 tablespoon dried Oregano 

  • 1 tablespoon of kosher salt 

  • 4 bay leaves 

  • Juice of 2 limes 

  • Juice of 1 orange 

  • 1 1/2 cup of Vino Seco 

  • 3-4 cups of beef broth or water 

  • 1/4 cup of olive oil 

  • Salt and freshly cracked pepper

  • Garnish: finely chopped parsley


  • First We Prep the Meat! Place the meat on a cutting board. Insert a sharp knife in the edge of the roast. Once it is in move the knife slowly to make a hole in the center of the roast. If your piece is very long you will need to do the same thing on the other side. Then stuff the hole with the chorizo links.  

    Transfer the roast to a baking dish. Season with the orange juice, lime juice, dried spices, salt and pepper. Add the onions and peppers over the roast. Cover tightly with plastic wrap. Marinate for 30 minutes or overnight if you have the time.
  • Once you are ready to cook the beef, remove from marinade. In a large heavy bottom pot, add olive oil. Heat to medium high heat. Carefully place the Boliche into the pan, and sear until golden on all sides. Remove onto a plate and set aside. 
  • Add the onions and peppers, but make sure to leave behind the marinade. It will be too bitter. Saute the veggies for 5-7 minutes until they begin to soften. You don’t want to cook them down too much because they will continue cooking with the roast. If you need a little more oil to be sure everything is loose and not sticking to the bottom of the pan you can add it now. 
  • Add the minced garlic. Add salt and pepper and bay leaves. Cook on medium for 5 minutes until garlic becomes slightly golden. 
  • Raise temperature to high. Add the crushed tomato, and Vino Seco. Give it a good mix and then time to add back the seared meat.
  • Stir and add 3 cups of broth. The liquid should be covering the meat about 3/4 of the way up.  Allow it to boil for 5 minutes. Then drop heat to low. Now add the potatoes and carrots and cover. 
  • Cook for 3.5 to 4 hours. Turn the meat about every hour and be sure there is enough liquid in the pot. You can add more broth if needed. After 4 hours the meat should be very tender.
  • When you are ready to serve remove the roast carefully and let it sit for 5-10 minutes. Slice the Boliche into 1-inch rounds so you can see the chorizo stuffed inside. Ladle the sauce on each slice and serve. Garnish with fresh parsley.