This dish brings back memories of childhood in Puerto Rico and eating at MANY Cuban friends' households!
A different and SUPER flavorful roast, inspired by Cuban Mojo, which is a sauce made of garlic and bitter orange. Marinating this roast for hours in the fridge and slow cooking it will create a fall apart tender and deliciously flavorful dish! Enjoy!
To make the rub, combine the garlic, jalapeños, brown sugar, cumin, and kosher salt in a small bowl and mix well. Add the orange juice, lime juice, and olive oil and stir until blended. Put the beef on a glass or ceramic baking dish that holds it snugly and pour the wet rub over it. Turn the roast to coat completely. Cover the baking dish and marinade for 6 to 12 hours in the refrigerator, turning it once.
Preheat the oven to 250 F. Roast uncovered until the meat shreds readily with a fork and an internal read thermometer registers 180F, 3 to 3 1/2 hours. Separate the meat along the natural seams, trimming the fat, and slice it thinly or shred. Stir the cilantro into the pan juices and pour them over the meat to keep it moist.
Alternatively, you can use a smoker to hot smoke this roast at 225F to 250F with a drip pan underneath to capture all the juices and recombine them with the sliced or shredded meat for serving.
Enjoy with some rice and black beans or fried plantains for a typical Cuban feast!
* Makes 6 servings with leftovers.
Savory Slow Cooked Roast
I absolutely LOVE slow cooking! It seems like a lost art, and I really don't understand why. Well maybe I do- we think pan frying, grilling, or cooking fast is easier, but slow cooking is actually SO easy, and this recipe is proof of that. Prep, let it cook, and the result is a mouth watering, delicious, and comforting full beef roast meal. Enjoy!
• 2-3 lbs grass fed beef pot roast
• 1 ½ tsp kosher salt (or more to taste), divided
• 1/4 cup olive or grapeseed oil
• 1 ½ cups beef broth
• 1 tsp turmeric
• ½ tsp cumin
• Generous pinch cayenne
• ¼ tsp black pepper (or more to taste)
• 1 tbsp potato starch
• 1 tbsp cold water
• 2 bay leaves
• 3 whole garlic cloves
• ½ onion, sliced
• 6 oz green beans, trimmed
• ½ lb baby potatoes
• 2 whole large carrots
1. Preheat oven to 300 degrees F. Salt the roast with 1 tsp kosher salt. In a dutch oven or large pot with a lid, heat the oil and brown the roast on all sides.
2. Remove meat and drain any excess fat. Add 2 cups beef broth and bring to a simmer. Deglaze and scrape up any brown bits. Whisk in the turmeric, cumin, cayenne, black pepper and remaining ½ tsp kosher salt.
3. Dissolve the potato starch in the cold water. Whisk slowly into the broth. Starch may clump a bit at first, continue whisking until the sauce thickens. Add bay leaves and garlic cloves to the liquid, then add meat back to the pot.
4. Cover the meat with onion slices. Cover the pot tightly. Place in the oven and let roast for 2 hours.
5. Meanwhile, clean and trim the green beans, scrub the baby potatoes clean and scrub the carrots, then cut them into 1 inch pieces (no need to peel).
6. After 2 hours, take out the pot roast and flip over the meat. Add the vegetables around the meat, covering with the sauce as best you can. Cover again and continue to cook for an additional 60-90 minutes or until the meat is fork tender and the vegetables are tender. Salt and pepper more if needed, and to taste. Enjoy!
Sounds fancy, but it really isn't. If you are like me, most nights I just want to cook something easy, healthy, and that everybody in the family will eat. Just this 6 ingredients make for a great meal! Prep takes me about 10 minutes (no more!) and it roasts in just over an hour. I pair it with steamed broccoli or other vegetable, and there's our dinner. Easy and soooo good!
*you can substitute the mustard for 2-4 teaspoons grated horseradish.
Season the chuck roast with salt and pepper and rub minced garlic all over the meat.
Allow the roast to come to room temperature on the kitchen counter while you preheat the oven to 300 degrees F.
place the meat in a pan and roast, uncovered for about 24 minutes per pound or until the internal temperature is between 120 and 140 degrees.
Let rest of a few minutes, cut, and enjoy!