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Cuban Boliche Roast

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“I had a live in housekeeper who prepared this roast. We called it Chela's Roast, but later learned it was Boliche roast. This recipe is a combination of a half English, half Spanish recipe I wrote down as she cooked the roast and a Cuban Boliche Recipe I found. The roast goes well with any Hispanic rice dish.”
READY IN:
3hrs 30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Slice sausage.
  2. Make a cut in roast length wise down the center and create a pocket.
  3. Stuff with with sausage.
  4. Cut smaller slits in roast and insert garlic slices.
  5. Mix salt and pepper with flour and dredge roast in flour mixture.
  6. In a large pan or dutch oven heat olive oil and brown roast on all sides.
  7. (You aren't cooking the roast, just lightly browning it, the whole process should take about 5 minutes) Reduce heat and add remaining ingredients.
  8. Cook, covered over low heat for 3 hours.
  9. May add additional tomato sauce if necessary.

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