Cuban Style Pot Roast Recipes

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CUBAN-STYLE ROAST PORK



Cuban-Style Roast Pork image

Fragrant, savory, and succulent pork roast the whole family will love. Serve with cumin scented black beans, and mashed sweet potatoes.

Provided by Michele Kerr Fielding

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 2h48m

Yield 8

Number Of Ingredients 11

4 cloves garlic
2 teaspoons kosher salt
1 teaspoon ground black pepper
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon ground coriander
3 tablespoons lime juice
3 tablespoons orange juice
3 tablespoons olive oil
1 ½ teaspoons white wine vinegar
1 (4 pound) pork shoulder roast

Steps:

  • Grind garlic, salt, black pepper, cumin, oregano, and coriander into a paste using a mortar and pestle.
  • Transfer half of the garlic and spice paste to a bowl; add lime juice, orange juice, olive oil, and vinegar. Beat the mixture with a whisk until smooth.
  • Cut several inch-long, deep slits into the fatty side of the pork roast. Rub the reserved garlic paste into the slits.
  • Put rubbed roast into a gallon-size resealable plastic bag. Pour the liquid mixture over the roast, squeeze as much air from the bag as possible and seal; refrigerate, turning occasionally, 8 hours to overnight.
  • Remove pork roast from refrigerator, put into a roasting pan, and let warm at room temperature for 30 minutes.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Roast pork in preheated oven for 30 minutes, reduce heat to 375 degrees F (190 degrees C), and continue cooking until pork is no longer pink in the center, about 2 hours more. An instant-read thermometer inserted into the center should read at least 170 degrees F (75 degrees C).

Nutrition Facts : Calories 265.1 calories, Carbohydrate 2.1 g, Cholesterol 85.5 mg, Fat 14.8 g, Fiber 0.4 g, Protein 29.4 g, SaturatedFat 4.1 g, Sodium 539.9 mg, Sugar 0.6 g

CUBAN STYLE POT ROAST (BOLICHE)



Cuban Style Pot Roast (Boliche) image

This pot roast cooks for about an hour and rests for 30 minutes, so you have plenty of time to prepare whatever you want to serve with it.

Provided by threeovens

Categories     Roast Beef

Time 1h10m

Yield 1 pot roast, 8 serving(s)

Number Of Ingredients 15

1 lb onion, sliced thin
2 green bell peppers, sliced
1 teaspoon fresh ground black pepper
2 garlic cloves, minced
1 teaspoon dried oregano or 1 tablespoon fresh oregano, chopped
4 bay leaves
1/4 cup vegetable oil
5 lbs beef beef eye round
1/4 cup dry red wine
2 tablespoons vinegar
4 cups chicken broth
2 cups tomato puree
2 garlic cloves, chopped
salt
1/2 teaspoon ground cumin

Steps:

  • Place the onions and bell peppers in a bowl and add the black pepper, garlic, oregano and bay leaves. Let marinate for 30 minutes. Preheat the oven to 350 degrees F.
  • Heat the oil in a large oven-proof cooking pot like a Dutch oven. When the oil is hot, add the vegetable mixture from bowl and saute until soft. Add the roast and brown on all sides for 5 minutes, or so. Add the wine and vinegar and allow to reduce briefly. Add 2 cups of the broth and all the remaining ingredients. Bring to a boil, then place in the oven for 1 hour.
  • Check at intervals, adding the remaining 2 cups of chicken broth, if needed. Remove the meat from the oven and let sit for 30 minutes. Strain the sauce. To serve: slice the meat about 3/4-inch thick and serve with the sauce.

SLOW COOKER CUBAN POT ROAST



Slow Cooker Cuban Pot Roast image

Easy and tasty pot roast. Cooked in a slow cooker, it's tender and delish! Leftovers are even better!

Provided by SilentWonder66

Time 8h25m

Yield 8

Number Of Ingredients 10

1 (6 pound) beef eye of round roast
1 medium onion, sliced
1 cup red wine
½ cup water
1 (1 ounce) packet au jus gravy mix
1 (1 ounce) package onion soup mix
2 bay leaves
3 tablespoons cornstarch
3 tablespoons water
1 ½ teaspoons smoked paprika

Steps:

  • Trim fat from roast.
  • Line the bottom of a slow cooker with onion slices, then place roast on onions.
  • Mix red wine, water, gravy mix, soup mix, and bay leaves together; pour over roast. Cook on Low for 8 hours.
  • Remove roast from slow cooker and set aside to cool. Remove and discard bay leaves. Run onions and juice through a blender, then transfer blended juice back to the slow cooker and bring to a boil.
  • Mix cornstarch and water together in a small dish and add to the boiling sauce. Cook until sauce is consistency of a thick gravy. Add paprika.
  • Slice roast crosswise on a slight diagonal into 1/2-inch slices. Pour sauce over meat and serve.

Nutrition Facts : Calories 403.6 calories, Carbohydrate 9.2 g, Cholesterol 107.3 mg, Fat 19.1 g, Fiber 0.6 g, Protein 40.4 g, SaturatedFat 7.4 g, Sodium 794.6 mg, Sugar 0.9 g

CUBAN-STYLE POT ROAST



Cuban-Style Pot Roast image

This super tasty and super easy pot roast is made in a slow cooker. This delicious recipe was found in the Southeast Parent magazine and is from Delores Kosteini.

Provided by CarolAT

Categories     Roast Beef

Time 8h20m

Yield 12 serving(s)

Number Of Ingredients 12

1 (3 1/2-4 1/2 lb) boneless bottom round roast, fat scored
1/2 cup flour
4 teaspoons cumin, divided
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
2 large onions, chopped
4 large garlic cloves, minced
2 (14 1/2 ounce) cans stewed tomatoes, undrained
1 (6 ounce) can tomato paste
1 cup dry red wine
1 bay leaf

Steps:

  • Combine the flour, 1 teaspoon cumin, salt and pepper in a shallow container or on wax paper. Roll beef in seasoned flour. Heat oil in a large nonstick skillet on medium; brown meat on all sides. Transfer meat to slow cooker, cover.
  • Meanwhile, in the same skillet, add onions and garlic and cook 4 minutes or until onion is softened. Stir in remaining cumin to coat onions and cook 1 minute. Add tomatoes and crush larger pieces. Bring to boil; stir in tomato paste, red wine and bay leaf. Bring to a simmer and stir. Pour mixture over beef. Cover and cook on low 8 hours; turn after 4 hours if possible.
  • Remove beef from sauce to platter and tent with foil. Turn cooker heat to high and cook 10 to 15 minutes to reduce sauce. Remove bay leaf. Slice meat and spoon some sauce over meat before serving.

Nutrition Facts : Calories 270.3, Fat 8.4, SaturatedFat 2.3, Cholesterol 80.7, Sodium 406.1, Carbohydrate 14.8, Fiber 2, Sugar 5.6, Protein 31.7

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