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Boliche (Cuban Stuffed Roast) | Magnolia Days

Boliche (Cuban Stuffed Roast)

Boliche is a Cuban pot roast stuffed with chorizo, garlic, and olives. It has an incredible gravy made with onion, red wine, citrus juices, and tomatoes.
Course Main
Cuisine Cuban
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings 6 to 8 servings
Author Renee


  • 2 links Spanish chorizo 4 ounces each, casings removed
  • 6 garlic cloves chopped
  • 1/4 cup pimento stuffed green olives chopped
  • 3 pound eye of round roast Certified Angus Beef brand® recommended
  • Salt and pepper
  • 2 tablespoons olive oil
  • 1 large onion chopped
  • 1/2 cup dry red wine
  • Juice of 1 orange
  • Juice of 1 lemon
  • Juice of 1/2 lime
  • 14.5 ounce can diced tomatoes
  • 1/2 cup low sodium beef broth plus more if needed
  • 2 bay leaves
  • Cornstarch to thicken gravy if desired


  1. Place chorizo, garlic, and olives in a food processor fitted with a knife blade. Process until garlic and olives are finely chopped.
  2. Cut a hole in the center of the roast lengthwise. Do this by inserting a long knife in the center until it is almost through to the end. Then turn the knife while it is in the roast to open up the pocket. Repeat with inserting the knife again at a 90 degree angle. You want to try and make as large of a hole as you can in the center of the roast.
  3. Stuff the chorizo mixture into the hole in the roast. If you have a long and narrow roast, you may need to cut the roast open in order to get the stuffing all the way to the end. You will need to tie the roast back together with kitchen twine.
  4. You may not be able to stuff all the chorizo mixture into the roast. You can form the extra into patties and cook them in a skillet. They make great breakfast sausage patties.
  5. Season the roast with salt and pepper.
  6. Heat oil in a large Dutch oven over medium-high heat. Place the roast in the Dutch oven and brown on all sides. Transfer browned roast to a plate.
  7. Reduce heat to medium. Add onions and cook, stirring occasionally, until softened and becoming translucent, about 5 minutes.
  8. Add wine, orange, lemon, and lime juices. Use a wooden spoon to stir and scrape up the browned bits from the bottom of the Dutch oven.
  9. Add diced tomatoes and stir. Add roast back to the Dutch oven.
  10. Add enough beef broth to make the cooking liquid 1-inch deep. Add bay leaves.
  11. Bring to a boil then cover and reduce heat to simmer.
  12. Cook for 1 hour and 45 minutes, turning roast every 20 minutes.
  13. Use an instant-read thermometer to make sure stuffing is cooked through (160°F). The roast will be cooked to well done.
  14. Transfer roast to a cutting board and cover loosely with aluminum foil.
  15. Use a blender to puree the cooking liquid. You may need to do this in batches. Do not fill a blender over 2/3 full with hot liquids because they will expand while blending.
  16. Return puree to the Dutch oven and bring to a boil.
  17. If a thicker gravy is desired, stir together 1 tablespoon cornstarch with 1 tablespoon water to make a slurry. Slowly pour a little of the slurry into the gravy while stirring rapidly. Add only as much needed to desired thickness.
  18. Remove kitchen twine if used to tie the roast.
  19. Slice roast into 1/2-inch thick slices. Serve with gravy.

Recipe Notes

Boliche is a Cuban pot roast stuffed with chorizo, garlic, and olives. It has an incredible gravy made with onion, red wine, citrus juices, and tomatoes.