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Cuban Pot Roast Recipe
3 lbs eye of round
2 Tbsp. grapeseed oil (or canola)
2 tsps. Kosher salt
1/4 tsp. coarse ground black pepper
1/2 lbs carrots, chunks
1/2 lbs celery, chucked
1 lbs red potatoes, chunks
1 orange large orange, juiced
1 Tbsp. orange zest
1/4 Cup cilantro
1/4 Cup lime juice
2 tsps. cumin
2 tsps. dried oregano
1/4 tsp. crushed red pepper flakes
4 cloves garlic, minced
2 bay leaves
3 Cups beef stock
3 Tbsp. butter, optional
Preheat oven to 325 degrees. Add the grapeseed oil to a bottom-heavy pan and heat to medium-high heat.
Season the chuck roast liberally with Kosher salt and pepper.
Once the pan gets hot, add in the roast and brown it all over, about 4-5 minutes on each side. Remove the roast from the pan, and add the carrots, celery and potatoes, cook for two to three minutes on high heat, stirring occasionally. Add a little beef broth to help deglaze the pan
Add the meat back into the pan with the vegetables. Add the remaining ingredients into the pot.
Chef Serge Tip: If your pan is not oven safe, place a dish in the oven for a few minutes to preheat it before adding the hot ingredients into it.
Cover the pan with aluminum foil and cook for about 3 to 3.5 hours. To know if it is done, the meat will fall apart once you stick a fork in it.
Chef Serge Tip: If the liquid evaporates before the roast is done, add a little water.
Once the roast is done, remove the meat and vegetables from the liquid. Add the pan to medium-high heat. (If you used a different dish, pour liquid back into the original pot.) To cut the acidity, add about 3 tablespoons of butter.
Chef Serge Tip: If you want your gravy to be a little thicker, mix 1 tablespoon of cornstarch and 1 tablespoon of cold water together, then add to the gravy.
Add the meat and vegetables back into the gravy, and serve over rice!