Cuban Pot Roast
(Boliche Asado)

This is the Cuban version of pot roast. The combination of herbs and spices give it a wonderful delightful taste!
Serving Size: 6-8


1 lemon (juiced)
1 tspn dried thyme
2 tbsp cilantro (chopped)
1 large green bell pepper (chopped)
2 garlic cloves (minced)
3 lbs chuck roast
2 tbsp flour
2 tbsp butter

1/2 cup red wine
1 tbsp oregano
1 red bell pepper (chopped)
1 cup water
8 small potatoes
2 onions (quartered)
1 tspn salt and black pepper
1 bay leaf


In a bowl, mix together the cilantro, lemon juice, garlic and thyme. Brush the roast with the herb mixture, and place in a large pan and cover. Allow to marinate in the refrigerator for at least 1 hour.

After allowing the roast to marinate, take out of the refrigerator, uncover and add salt and pepper to roast pieces. Sprinkle evenly with flour and place aside. Heat the olive oil and butter in a large frying pan over medium-high heat. Add the roast and brown on all sides, cooking only a couple minutes on each side. In a large pot, add the garlic, chopped red and green peppers, onions and saute for 2 to 3 minutes. Add the roast and the olive oil used to fry it with into the pot, along with the potatoes, oregano, and bay leaf. Also add water and red wine and bring to a boil. Cover and reduce the head to medium-low and allow to simmer for 3 hours. Make sure the potatoes are tender and the roast is tender as well. Serve with white rice and yucca con mojo!
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