Raúl: It seems like every culture has its own version of the pot roast.

Glenn: It's a great way to turn a lesser cut of meat into a delicious feast -- moist and tender!

Raúl: This Cuban version gets its flavor from the chorizo and green olives. Seven cloves of garlic may seem like a lot, but we're NOT making ice cream.

Jorge: The garlic infuses the meat with such a wonderful flavor!

Glenn: This dish also confers temporary immunity against Cuban vampires.

Boliche -- Cuban Pot Roast

By Three Guys From Miami

Prep time: 15 minutes
Cook time: 4 hours
Total time: 4 hours 15 minutes
Yield: 8 servings

Tender, slow cooked pot roast stuffed with Spanish chorizo and green olives.

INGREDIENTS:

3-4 pound Chuck or Rump roast
6 links Spanish chorizo
7 garlic cloves, mashed
1 teaspoon salt
1/2 teaspoon pepper
1 can diced tomatoes
1 tablespoon oregano
1/4 cup olive oil
1 large onion sliced
4 medium potatoes quartered
1/4 cup green olives
1/2 cup red wine
1 cup water

Remove the casings from the chorizo.

Cut a slit in the meat.

Insert the chorizo, and some of the mashed garlic inside.

Salt and pepper the meat, lightly flour, and brown the roast on all sides in a frying pan with a little olive oil.

Place all ingredients except the water and wine (including the roast and the oil you browned it in) in a covered pot, potatoes, onion slices, and green olives on top.

Mix the water and the wine. Add just enough of this mixture to cover the bottom inch of the pan. Bring to a boil, reduce heat to low and simmer covered for approximately four hours. Check the roast occasionally and add more water/wine mixture as necessary.

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