Authentic Boliche Mechado (Cuban-Style Pot Roast)

Get ready for your kitchen to smell like Abuela’s on a Sunday! This authentic Cuban boliche mechado is a juicy, chorizo-stuffed pot roast slow-cooked to perfection in a garlicky tomato sauce. It’s rich, tender, and totally worth the wait. Learn how to make it 3 different ways: on the stove, in the slow cooker, and in a pressure cooker. Serve it with fluffy white rice and crispy tostones for the perfect classic Cuban comfort food dish.

📝 Ingredients

• 6 cloves garlic
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 3 lbs eye of the round beef roast
• 1 large Spanish chorizo sausage (skin removed)
• 1/2 cup extra virgin olive oil
• 1 medium yellow onion (diced)
• 1 medium green pepper (diced)
• 8 ounces diced tomatoes
• 1 cup vino seco (or dry cooking wine)
• 1 1/2 cups water

👨‍🍳 Instructions

1. 1In a mortar and pestle, add garlic, cumin, oregano, salt and pepper. Mash into a thick paste. Set aside.
2. 2Using a sharp knife, make a slit through the middle of the roast, rotating the knife to create an opening.
3. 3Add a spoonful of the garlic paste into the opening. Rub the rest of the garlic paste generously on the exterior, making sure to cover the entire roast.
4. 4Transfer the roast to a large resealable bag, press out the air, and marinate in the fridge for 2 hours.
5. 5Remove the roast from the resealable bag. It may be darker in color (that's ok).
6. 6Place the chorizo inside the opening of the roast. Set aside.
7. 7In a Dutch oven, heat the olive oil over medium-high heat. Brown the roast on all sides. Transfer to a plate. Set aside.
8. 8In the same Dutch oven, sauté the onions and green peppers for 4-5 minutes at medium-high heat. Add a bit more oil if you need to so the onions don’t stick.
9. 9Add the diced tomatoes, vino seco, and water, then nestle the roast back into the Dutch oven with the sautéed veggies.
10. 10Reduce heat to medium-low. Cook for 2 and 1/2 to 3 hours.
11. 11Remove the roast from the Dutch oven. Allow the roast to cool slightly. Slice the roast into 1/2-inch slices.
12. 12PRO TIP: Feel free to add the sliced pot roast back into the pot for about 10-15 minutes at medium-low heat so it soaks up all those juices.
13. 13Transfer the slices to a serving dish and pour the cooking liquid from the Dutch oven over the roast. Enjoy!