Exquisite Cuban-Style Pot Roast

Elevate your taste buds with this succulent Cuban-style pot roast. Tender boneless bottom round roast, coated in a savory blend of spices and slowly simmered in a rich sauce infused with tomatoes, red wine, and aromatic herbs. Served piping hot and drizzled with a reduction of the flavorful sauce, this dish is sure to impress even the most discerning palates.

Ingredients

Ingredients for Exquisite Cuban-Style Pot Roast
1	boneless bottom round roast, fat scored (3 ½-4 ½ lb)
1	cup flour
4	teaspoons cumin, divided
1	teaspoon salt
1	teaspoon pepper
2	tablespoons olive oil
2	large onions, chopped
4	large garlic cloves, minced
2	(14 ½ ounce) cans stewed tomatoes, undrained
1	(6 ounce) can tomato paste
1	cup dry red wine
1	bay leaf

Instructions

• Exquisite Cuban-style pot roast preparation

  1. Prepare the seasoned flour mixture by combining flour, 1 teaspoon cumin, salt, and pepper in a shallow container. Roll the boneless bottom round roast in the seasoned flour.
  2. In a large nonstick skillet over medium heat, brown the floured meat on all sides in oil. Once browned, transfer the meat to the slow cooker and cover.
  3. In the same skillet, add chopped onions and minced garlic. Sauté for about 4 minutes or until the onions are softened. Stir in the remaining cumin to coat the onions and cook for an additional minute. Add the undrained stewed tomatoes, crushing any large pieces. Bring the mixture to a boil, then stir in the tomato paste, red wine, and bay leaf. Allow it to simmer, then pour the mixture over the beef in the slow cooker. Cover and cook on low for 8 hours, turning the meat after 4 hours if possible.
  4. After cooking, remove the beef from the sauce to a serving platter and tent with foil. Increase the heat of the slow cooker to high and cook for 10 to 15 minutes to reduce the sauce. Remove the bay leaf, slice the meat, and spoon some of the sauce over the sliced meat before serving.

Aug 12, 2024