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Joined: Jan 2009
Eye of the round roast usually come pretty well trimmed, but I cut any extra fat or white stuff I see. If they are huge, I divide them in half so they fit in my 6 QT. cooker. I heat up the cooker, then put some EVOO in and sear them on all sides. For Cuban Pot Roast you generally stuff something in the middle (traditionally you would use Serrano ham, but any cooking ham (i.e., more salty than sweet) cut into a thick (1½") long slice (the length of the roast if possible) if not thick cubes will do the trick. I've subbed prosciutto for the Serrano in a pinch. I've also seen folks use a carrot, but I prefer the taste the ham brings to the party. Anyway, after I sear the meat, I may take out while I sauté aromatics or may just throw the rest of the ingredients in depending on my mood. Usually 5-6 lbs. roast will take about an hour. BTW, for clean slices, place it in the fridge for about 2 hours before cutting into slices, then reheat in sauce. IMHO almost any pot roast (or stew) benefits from being in the fridge and then reheated or even frozen.
I can't remember if I posted the Cuban Pot Roast recipe, but would be happy to do so if you want it.