Boliche (Cuban Pot Roast)

Prepare the Roast: Lay the beef eye of round roast flat on a clean work surface. Using a sharp boning or paring knife, create a pocket by inserting the knife through the center of the roast, starting on the flat side. Rotate the blade 90 degrees and insert it again in the same spot to form a cross shape. Stuff the chorizo pieces into this pocket. Then, using the same knife, pierce the roast all over. Transfer the roast to a glass or ceramic bowl.

Marinate the Beef: In a mortar, mash the minced garlic and dried oregano into a paste. Rub this paste all over the roast, then season generously with paprika, salt, and freshly ground black pepper. Pour the orange juice, lime juice, and lemon juice over the roast. Cover tightly with plastic wrap and marinate in the refrigerator for at least 3 hours, or preferably overnight. Remove the roast from the marinade, shaking off any excess. Reserve the marinade for later.

Sear and Sauté: Heat the olive oil in a large Dutch oven over medium heat. Brown the roast on all sides until deeply caramelized, about 10 minutes. Remove the roast and set aside on a platter. Add the thickly sliced onions to the Dutch oven and cook, stirring occasionally, until softened and translucent, about 5 minutes.

Simmer to Perfection: Return the browned roast to the Dutch oven atop the sautéed onions. Pour in the beef broth, dry sherry, and the reserved citrus marinade. Add the crumbled bay leaves. Increase the heat to medium-high to bring the mixture to a boil, then reduce the heat to low, cover, and simmer gently for 2 hours.

Add Potatoes: Add the peeled and halved Yukon gold potatoes to the Dutch oven. Cover and continue to simmer until the potatoes are tender and can be easily pierced with a fork, about 30 minutes more. Add additional beef broth as needed to maintain the liquid level.

Rest and Serve: Transfer the roast to a serving platter. Cover it loosely with two layers of aluminum foil and let it rest in a warm place for 10 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful roast. Slice the roast into 1/2-inch-thick slices. Arrange the potatoes around the sliced roast on the platter. Pour the luscious sauce from the Dutch oven over the roast and potatoes. Serve immediately and enjoy!