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Name: Boliche (Cuban Pot Roast)
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 6
Cuisine: American
Ingredients: 1/4 c Vegetable oil; 2 Cloves garlic mashed; 2 Cloves garlic chopped; 4 c Chicken broth; 1 ts Oregano; 1 lb Onions sliced; 2 Bell peppers sliced; 2 c Tomato puree; 4 Bay Leaves; 5 lb Beef eye of round; 1/4 c Red wine; Salt to taste; 1/2 ts Ground cumin; 1 ts Black pepper; 2 tb Vinegar

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INGREDIENTS

1/4 c Vegetable oil
2 Cloves garlic ; mashed
2 Cloves garlic ; chopped
4 c Chicken broth
1 ts Oregano
1 lb Onions ; sliced
2 Bell peppers ; sliced
2 c Tomato puree
4 Bay Leaves
5 lb Beef eye of round
1/4 c Red wine
Salt ; to taste
1/2 ts Ground cumin
1 ts Black pepper
2 tb Vinegar
SAUCE INGREDIENTS:

INSTRUCTIONS

Place the onions and bell peppers in a bowl and add the black pepper, garlic, oregano and bay leaves. Let stand for 30 minutes. Preheat the oven to 350 degrees. Heat the oil in a large oven-proof cooking pot. When the oil is hot, add the vegetable mixture from bowl and saute until soft. Add the roast and brown on all sides for 5 minutes, or so. Add the wine and vinegar and allow to reduce briefly. Add 2 cups of the broth and all the remaining sauce ingredients. Bring to a boil, then place in the oven for 1 hour. Check at intervals, adding the remaining 2 cups of chicken broth, if needed. Remove the meat from the oven and let sit for 30 minutes. Strain the sauce. To serve: slice the meat about 3/4-inch thick and serve with the sauce. Posted to EAT-L Digest - 26 Jun 96 Date: Thu, 27 Jun 1996 15:36:20 -0400 From: Aunt Salli Recipe By : Padrinos (Sunshine Magazine 6-23-96)

NOTES

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Boliche (Cuban Pot Roast)

1/4 c Vegetable oil
2 Cloves garlic mashed
2 Cloves garlic chopped
4 c Chicken broth
1 ts Oregano
1 lb Onions sliced
2 Bell peppers sliced
2 c Tomato puree
4 Bay Leaves
5 lb Beef eye of round
1/4 c Red wine
 Salt to taste
1/2 ts Ground cumin
1 ts Black pepper
2 tb Vinegar
 SAUCE INGREDIENTS:

Place the onions and bell peppers in a bowl and add the black pepper,  garlic, oregano and bay leaves. Let stand for 30 minutes. Preheat the oven  to 350 degrees. Heat the oil in a large oven-proof cooking pot. When the  oil is hot, add the vegetable mixture from bowl and saute until soft. Add  the roast and brown on all sides for 5 minutes, or so. Add the wine and  vinegar and allow to reduce briefly. Add 2 cups of the broth and all the  remaining sauce ingredients. Bring to a boil, then place in the oven for 1  hour. Check at intervals, adding the remaining 2 cups of chicken broth, if  needed. Remove the meat from the oven and let sit for 30 minutes. Strain  the sauce. To serve: slice the meat about 3/4-inch thick and serve with the  sauce.    Posted to EAT-L Digest - 26 Jun 96    Date:    Thu, 27 Jun 1996 15:36:20 -0400    From:    Aunt Salli <honn@ICANECT.NET>    Recipe By     : Padrinos (Sunshine Magazine 6-23-96)

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Nutrition

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Serving Size: 1 Serving (987g)
Recipe Makes: 6

Calories: 878
Calories from Fat: 345 (39%)

Amt Per Serving		% DV

	Total Fat 38.3g	51 %
	Saturated Fat 13g	65 %
	Monounsaturated Fat 17.5g
	Polyunsanturated Fat 3.1g
Cholesterol 155mg		48 %
Sodium 877.3mg		30 %
Potassium 2265.9mg		60 %
Total Carbohydrate 41.2g		12 %
	Dietary Fiber 8.3g	33 %
	Sugars, other 33g
Protein 87.5g		125 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 878

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