Recipe of the Week: Cuban Pot Roast

About: Only few things can give more satisfaction on a chilly night than a rich, flavorful Boliche Mechado! The key to a delicious Cuban pot roast is the stuffed chorizo- pork sausage!  While this dish may take some time to cook, it is certainly worth the wait. What are you waiting for, get to cooking!


Prep Time: 15 minutes

Cook Time: 4 hours

Total Time: 4 hours and 15 minutes

Yields: 8 servings



  • 3-4 lb. Rump roast
  • 1 large Spanish chorizo sausage
  • 1 tbsp. oregano
  • ½ tsp. salt & pepper
  • 1 cup citrus mixture
  • ¼ olive oil
  • 1 large onion, thinly sliced
  • 2 bay leaves
  • 4 potatoes, quartered
  • 6 garlic cloves, crushed
  • ½ cup red wine


  1. Make a lengthwise pocket in the center of the roast. You can also choose to ask your butcher to do this for you. Pierce all over.
  2. Insert the Spanish chorizo into the pocket. Add some garlic.
  3. In a mortar or food processor mix together garlic, oregano, citrus mixture and rub onto the roast. Let sit in the refrigerator for 3 hours
  4. Heat the olive oil and brown the meat on all sides
  5. Add potatoes, onions and remaining ingredients, bring to a boil. Cover, lower the heat and cook for three hours, continuously checking on it occasionally and adding more water as necessary. Slice and serve immediately


Best served with: white rice, tostones, etc