Ingredients with Measurements:
- 1 beef eye round roast (3-4 lbs)
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 6 garlic cloves, minced
- 1 cup beef broth
- 1/2 cup dry white wine
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 1 tsp cumin
- 1 tsp dried oregano
- Salt and pepper, to taste
For the Mojo Sauce:
- 1/2 cup olive oil
- 1/4 cup fresh lime juice
- 4 garlic cloves, minced
- 1/4 cup chopped cilantro
- Salt and pepper, to taste
Special Equipment Needed:
- Dutch oven or large oven-safe pot with lid
- Meat thermometer
Step-by-Step Instructions:
1. Preheat oven to 325°F.
2. Season the beef roast with salt and pepper.
3. In a Dutch oven or large oven-safe pot, heat olive oil over medium-high heat. Add the beef roast and sear on all sides until browned, about 5-7 minutes per side.
4. Remove the beef roast from the pot and set aside.
5. Add the chopped onion, green bell pepper, and minced garlic to the pot. Sauté for 5-7 minutes, until the vegetables are softened.
6. Add the beef broth, dry white wine, red wine vinegar, cumin, and dried oregano to the pot. Stir to combine.
7. Return the beef roast to the pot and spoon some of the sauce over the top.
8. Cover the pot with a lid and transfer to the preheated oven. Roast for 2-3 hours, or until the internal temperature of the beef reaches 135°F for medium-rare or 145°F for medium.
9. While the beef roast is cooking, prepare the Mojo Sauce. In a small bowl, whisk together the olive oil, fresh lime juice, minced garlic, chopped cilantro, salt, and pepper.
10. Once the beef roast is cooked, remove it from the pot and let it rest for 10-15 minutes before slicing.
11. Serve the sliced beef roast with the Mojo Sauce on the side.
- Time:
Preparation time: 20 minutes
- Cooking time: 2-3 hours
Temperature:
- Oven temperature: 325°F
- Internal temperature of beef roast: 135°F for medium-rare or 145°F for medium
Serving size:
- 6-8 servings
Nutritional information:
- Calories per serving: 450
- Total fat: 27g
- Saturated fat: 7g
- Cholesterol: 120mg
- Sodium: 310mg
- Total carbohydrates: 4g
- Dietary fiber: 1g
- Sugars: 1g
- Protein: 44g
Substitutions for ingredients:
- Beef eye round roast can be substituted with beef sirloin roast or beef chuck roast.
- Dry white wine can be substituted with chicken or beef broth.
- Red wine vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Cilantro can be substituted with parsley or basil.
Variations:
- Add sliced carrots, potatoes, and/or celery to the pot with the onion, green bell pepper, and garlic for a one-pot meal.
- Use the leftover beef roast to make sandwiches or tacos.
Tips and Tricks:
- Let the beef roast rest before slicing to allow the juices to redistribute and prevent the meat from becoming dry.
- Use a meat thermometer to ensure the beef roast is cooked to the desired temperature.
- Double the Mojo Sauce recipe if you like extra sauce for dipping or drizzling.
Storage Instructions:
- Store leftover beef roast and Mojo Sauce separately in airtight containers in the refrigerator for up to 3-4 days.
Reheating Instructions:
- To reheat the beef roast, place it in a baking dish and cover with foil. Bake in a preheated 350°F oven for 10-15 minutes, or until heated through.
- To reheat the Mojo Sauce, microwave it in a microwave-safe bowl for 30 seconds to 1 minute, or until heated through.
Presentation Ideas:
- Slice the beef roast and arrange it on a platter with the Mojo Sauce on the side for dipping or drizzling.
- Garnish with fresh cilantro leaves or lime wedges.
Pairings:
- Serve with white rice and black beans for a classic Cuban meal.
- Pair with a crisp green salad or roasted vegetables for a lighter meal.
Suggested Side Dishes:
- White rice
- Black beans
- Roasted vegetables
- Green salad
Troubleshooting Advice:
- If the beef roast is not browning evenly, rotate it in the pot to ensure all sides are seared.
- If the sauce is too thin, remove the beef roast from the pot and simmer the sauce over medium-high heat until it thickens to the desired consistency.
Food Safety Advice:
- Use a meat thermometer to ensure the beef roast is cooked to the proper temperature.
- Store leftovers in the refrigerator within 2 hours of cooking.
- Reheat leftovers to an internal temperature of 165°F before consuming.
Food History:
- Boliche is a traditional Cuban dish that originated in the central region of the island. It is typically served for special occasions and family gatherings.
Flavor Profiles:
- The beef roast is savory and tender, with a slightly tangy and aromatic sauce. The Mojo Sauce is bright and zesty, with a garlic and cilantro kick.
Serving Suggestions:
- Serve with a glass of red wine or a cold beer to complement the flavors of the dish.
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Region: Cuban