I believe the “Pot” in Instant Pot must stand for Pot Roast, because once you make it using the IP you will never make it any other way again. Pot Roast is the perfect family dish because you can prepare an entire dinner in one pot, it utilizes a very inexpensive cut of meat, it’s not complicated to make, it feeds a gazillion people so you are bound to have leftovers, and it’s delicious! The only downfall to traditionally cooked pot roast was that it had to be cooked for hours in order to get the meat tender enough to eat. And even then, if it’s not cooked long enough, you might end up with a chunk of meat that has the texture and taste of dried shoe leather. The Instant Pot fixes that and allows you to make a Pot Roast in about an hour and have it come out tender and juicy.

Just about every culture has it’s form of Pot Roast. One of my favorites is Cuban Pot Roast called Boliche. It is a Round cut of beef stuffed with garlic and Chorizo (Spanish Sausage) and cooked in a rich and flavorful sauce. The best Boliche I have ever had was made by my husband’s grandmother, Abuela Lidia. I wanted to take the traditional flavors and techniques she used and recreate that int he Instant Pot. I hope I did her proud!

Instant Pot Cuban Pot Roast Stuffed with Chorizo (Boliche)

Recipe by Lidia Perez (recreated by Lana Horruitiner Perez)

3 Lb Beef Bottom Round Rump Roast (You can also use the Eye Round)

2 links of Spanish Chorizo

5 cloves of Garlic, mashed

1 tsp Kosher Salt

2 Tbl Vegetable Oil

1 large Yellow Onion, chopped

1/4 cup Red Wine

1 1/4 cup Beef Broth

3 Yellow or Gold Potatoes, cut into 1/8 pieces

1 Tbl Tomato Paste

1/4 cup Green Olives with Pimentos and some of the juice

2 Bay Leaves

Salt

Pepper

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-Crush the 5 cloves of Garlic with 1 tsp of Salt into a paste. I like to use the traditional Cuban method of using a Pilón (mortar and pestle). Not only is it the best way to release the oils and flavor of the garlic, but it’s a great workout for your arms. A good trick to help speed along the process is to add 1 tsp of Kosher Salt tot he garlic which adds friction and helps get that thick paste you are looking for.

-Next remove the casing from the Chorizo. The easiest way is to take a pairing knife and make a slit along the side from top to bottom. Then use the knife to get under the casting and you can just peel it off.

-To prepare the Roast, cut a 2 inch wide slit straight through the roast. Some recipes don’t cut it all the way through, but my husband’s grandmother did to help keep the Chorizo in place while the meat cooks. You only want a slit large enough to be able to fit the sausage. Fill the hole in the Roast first with the mashed garlic and then with the 2 Chorizo links as shown below. Then sprinkle some salt on the outside of the Roast.

-Add 2 Tbls Vegetable Oil to your Instant Pot and press “SAUTE” button. When the oil gets hot add the Roast and let it brown for about 3-4 minutes. Turn and brown on every side including the side with the slit. Once it is browned on all sides, take the Roast out of the IP and place it in a large bowl.

-If the Instant Pot is dry add a little more oil and then add the chopped Yellow Onions, a pinch of Salt, and 2 Tbls Water. Stir. Cook down the Onions until the are a little soft and brown. This should take about 3 to 5 mins.

-Whisk in 1 Tbl Tomato Paste and then deglaze the pot by slowly adding in 1/4 cup Red Wine and whisking to loosen up all the brown bits from the bottom of the pot. 

-Add the 1 1/4 cups Bef broth. 2 Bay Leaves, and 1/4 cup Olives. Stir.

-Place the Roast into the pot and make sure to add any juices that accumulated in the bowl. 

-Lock the lid in place and turn the vent to “Seal”. Press Manual button and increase time to 50 mins High Pressure. Once it’s done cooking allow to Naturally Release for 25 mins.

-Open lid and take out the Roast. Place in a bowl and cover with foil.

-Add the chopped Potatoes (I halve them long wise and then quarter each half. This should give you 8 pieces) to the liquid in the Instant Pot. 

-Replace and lock the lid on and turn the vent once again to “Seal”. Press the Manual button this time decreasing the time to 4 mins and cook the potatoes on High Pressure. Once they are done, Quick Release the pressure.

*Tip: If you want a thicker sauce, before taking out liquid, in a small bowl add 1 Tbl Cornstarch and 1 1/2 Tbl Cold Water. Whisk together and add this slurry to the sauce in the Instant Pot. Press the “SAUTE” button and boil while whisking for 1 minute. 

-Carve the Roast and serve with the sauce and potatoes. Enjoy!