Cuban Pot Roast

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 280.1
  • Total Fat: 13.1 g
  • Cholesterol: 82.6 mg
  • Sodium: 448.6 mg
  • Total Carbs: 8.2 g
  • Dietary Fiber: 0.7 g
  • Protein: 29.7 g

View full nutritional breakdown of Cuban Pot Roast calories by ingredient
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Delicious pot roast that isn't what your mom used to make! Easy to do. Delicious pot roast that isn't what your mom used to make! Easy to do.
Number of Servings: 12


    3 lb boneless chuck roast
    7 oz chorizo, medium dice
    6 cloves garlic, diced
    1/2 t dried oregano
    1/8 t smoky paprika (Hungarian, can use regular if needed but it makes a difference)
    1/2 c olives, rough chopped
    2 T grapeseed oil
    2 large onions, thickly sliced
    1/2 c OJ
    1/4 c lemon juice
    1/4 c lime juice
    1/2 c dry sherry
    2 c beef stock
    2 bay leaves
    1/2 lb new potatoes, halved or quartered
    salt and pepper to taste


Serves 12 adults easily

Mix together the chorizo, garlic, oregano, paprika and olives in a bowl. Cut a pocket about 2/3 of the way through the side of the roaste and fill it with the olive mixture.

Season the outside (top and bottom) with salt and pepper (pat in). Tie the roast with string to keep the filling in, if needed.

Heat a heavy pot over medium high heat, then add grapeseed oil. Sear roast on both sides (3-4 minutes) and set meat aside.

Lower heat to medium and add onion. Cook until lightly carmelized (don't stir). Deglaze with OJ, lemon and lime juices and reduce by half. Add sherry, beef stock, and bay leaves. Return roast to the pan and make sure roast is 1/2 to 2/3 of the way covered by the liquid. Bring to a boil, then reduce to simmer.

After braising 1 1/2 hours, add potatoes and cook 15-20 minutes, until tender. Season braising liquid with salt and pepper, as needed.

Remove the roast from the pan and slice into 1/2 inch slices. Serve with sauce and potatoes.

Number of Servings: 12

Recipe submitted by SparkPeople user SCHNOZZLES.

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