This Cuban Roast Beef is a hearty, slow-cooked masterpiece that transforms a tough cut of beef into tender, flavorful meat. The eye round roast is stuffed with a savory mixture of smoked ham, chopped bacon, green olives, and capers, creating pockets of salty, tangy richness in every bite. Braised low and slow in a savory stock with tomato sauce and vinegar, the meat becomes incredibly succulent. It’s a comforting dish perfect for Sunday dinners, family gatherings, or when you want to impress guests with a dish that tastes like itâÂÂs been cooking all day. Serve it sliced with the pan juices over rice or potatoes.
Cuban Roast Beef
Description
This Cuban Roast Beef is a hearty, slow-cooked masterpiece that transforms a tough cut of beef into tender, flavorful meat. The eye round roast is stuffed with a savory mixture of smoked ham, chopped bacon, green olives, and capers, creating pockets of salty, tangy richness in every bite. Braised low and slow in a savory stock with tomato sauce and vinegar, the meat becomes incredibly succulent. It&# 226;ÂÂs a comforting dish perfect for Sunday dinners, family gatherings, or when you want to impress guests with a dish that tastes like itâÂÂs been cooking all day. Serve it sliced with the pan juices over rice or potatoes.Ingredients
Directions
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Preheat oven to 350ðF (175ðC).
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In a small bowl, combine the chopped smoked ham, chopped bacon, minced onion, minced capers, minced garlic clove, coarse chopped green olives, and minced green chiles to create the stuffing mixture.
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Using a sharp knife, make a deep incision (about 1 1/2 to 2 inches deep) along the length of the eye round roast, being careful not to cut all the way through.
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Stuff the mixture firmly into the pocket created by the incision.
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In a large heavy casserole or Dutch oven, render enough bacon fat to coat the bottom over medium-high heat.
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Brown the stuffed roast on all sides in the hot bacon fat until golden brown.
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Add 8 oz of stock, 4 oz of tomato sauce, 1 tbsp of vinegar, and enough water or unsalted stock to come halfway up the sides of the roast.
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Cover the casserole tightly and place it in the preheated oven.
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Braise for 2 1/2 hours, or until the beef is very tender and falls apart easily with a fork.
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Check the liquid once or twice during cooking; add more water or unsalted stock if the liquid reduces too much to prevent burning.
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Remove from oven, let rest for 10 minutes before slicing, and serve with the braising juices.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 1478.2kcal
- % Daily Value *
- Total Fat 90.2g139%
- Saturated Fat 27.5g138%
- Cholesterol 366.4mg123%
- Sodium 3257.9mg136%
- Total Carbohydrate 23.6g8%
- Dietary Fiber 4.5g18%
- Sugars 11.3g
- Protein 136.2g273%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
