Entree: Cuba – Central Culinary Region – Boliche (Cuban pot roast of beef rolled and stuffed with ham, braised with potatoes in a savory tomato-based sauce)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 2 hrs 10 min

Total 2 hrs 40 min

Ingredients

- 3 lb (1.4 kg) beef eye of round roast, butterflied and flattened for rolling
- 8 oz (225 g) sliced ham (thin slices) for stuffing
- 2 tbsp (30 ml) olive oil
- 1 large onion, thinly sliced (about 8 oz / 225 g)
- 1 green bell pepper, seeded and sliced (about 6 oz / 170 g)
- 4 garlic cloves, minced
- 1 cup (240 ml) dry white wine or water
- 1 1/2 cups (360 ml) beef stock
- 1 cup (240 ml) crushed tomatoes or tomato sauce
- 2 tbsp (30 ml) tomato paste
- 2 tsp (4 g) ground cumin
- 1 tsp (4 g) dried oregano
- 2 bay leaves
- 1/2 cup (120 ml) dry white wine vinegar or white wine
- 1 1/2 tsp (7 g) salt, or to taste
- 1 tsp (5 g) black pepper
- 2 lb (900 g) waxy potatoes (Yukon Gold or red), peeled and cut into large chunks
- 1/4 cup (60 ml) olive oil or rendered fat for browning potatoes
- Fresh cilantro or parsley for garnish

Instructions

1. Butterfly the beef roast and pound or press gently to an even thickness about 1/2 inch; season both sides with salt, pepper, cumin, and oregano. Lay ham slices over the flattened roast, leaving a small margin, then roll tightly and tie securely with kitchen twine every 1–1.5 inches.  
2. Heat 2 tbsp (30 ml) olive oil in a large heavy pot or Dutch oven over medium-high heat. Brown the rolled roast on all sides until deeply caramelized, about 3–4 minutes per side. Transfer roast to a plate.  
3. Add onion and green pepper to the pot and sauté until softened, about 6 minutes. Add garlic and cook 1 minute. Stir in tomato paste and cook 1–2 minutes.  
4. Deglaze the pot with white wine (or water), scraping up browned bits, then add crushed tomatoes, beef stock, and white wine vinegar. Add bay leaves and adjust seasoning with salt and pepper. Bring to a simmer.  
5. Return the tied roast to the pot, partially submerged in the sauce. Cover and braise gently on the stovetop over low heat or in a 325°F (160°C) oven for 1 1/2 hours.  
6. While the roast braises, parboil potato chunks 8–10 minutes until just tender but still firm. Drain and toss with 1/4 cup (60 ml) olive oil and a little salt. In a skillet, brown the potatoes until golden on the exterior, about 6–8 minutes.  
7. After 1 1/2 hours of braising, add the browned potatoes around the roast, spooning sauce over them. Continue to braise, covered, another 30–40 minutes until roast is tender and potatoes are fully cooked and have absorbed sauce flavors. Remove from heat.  
8. Transfer roast to a cutting board and let rest 10 minutes. Remove twine and slice into thick rounds. Serve slices with potatoes and spoon sauce over the top, garnished with chopped cilantro or parsley.