Cuban Style Pot Roast (boliche)

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• 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

Recipe

• 1 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.
• 2 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.
• 3 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.