Stuffed pot roast (Boliche mechado) from The Cuban Table: A Celebration of Food, Flavors and History (page 154) by Ana Sofia Pelaez and Ellen Silverman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Baxter850 on January 13, 2024

    Do not get Mexican chorizo!!! Whoops. Made it greasy. Cooked in instapot on high pressure for 60 minutes. The broth did not cover the meat and the meat only get tender where it was submerged in the broth. Will try again.

  • FJT on February 13, 2017

    I use the stock I have left over from making the Ropa Vieja recipe in this book instead of water for this pot roast. It adds a bit of extra flavour. Great pot roast recipe.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.