Boliche Cubano

Step 1

Place the beef roast on a cutting board. Using a long sharp knife, cut a horizontal slit lengthwise through the center of the roast, cutting about two-thirds of the way through but leaving a 1-inch border on all sides so it stays hinged like a book.

Step 2

Lay 2 slices of ham inside the slit, then place the chorizo link along the center on top of the ham.

Step 3

Scatter the olives along the center where the chorizo lies, distributing them evenly so each slice will contain some.

Step 4

Close the roast so it sits flat on the board, then tie it closed with kitchen twine: wrap the twine around the roast lengthwise and secure with knots, then wrap it crosswise in two or three places and knot each time.

Step 5

Peel the onion, cut it in half from root to tip, then slice each half crosswise into 1/2-inch-thick half-rings.

Step 6

Smash the garlic cloves with the flat side of a knife to split the skin, then remove and discard the skin.

Step 7

Heat 2 tablespoons olive oil in a large heavy pot (6-quart or larger) over medium-high heat until the oil shimmers and moves quickly when you tilt the pan, about 90 seconds.

Step 8

Carefully place the tied roast in the pot. Let it sit undisturbed for 3 minutes until the bottom develops a dark golden-brown crust, then flip and sear the other side for 3 minutes.

Step 9

Remove the roast to a clean plate and set aside.

Step 10

Pour out all but 1 tablespoon of the oil remaining in the pot, then add the sliced onions and smashed garlic cloves and stir continuously for 2 minutes until fragrant and the onions begin to soften.

Step 11

Pour in the tomato sauce and beef broth, then use a wooden spoon to scrape up any stuck-on brown bits from the pot bottom.

Step 12

Return the roast to the pot, nestling it among the onions so the sauce surrounds it.

Step 13

Cover the pot with its lid, reduce heat to low, and simmer gently for 90 minutes, turning the roast over every 30 minutes so it cooks evenly.

Step 14

The roast is done when a fork pierces the meat with minimal resistance and the internal temperature reads 190°F on a meat thermometer inserted into the thickest part.

Step 15

Transfer the roast to a cutting board and let it rest, uncovered, for 10 minutes so the juices redistribute inside the meat.

Step 16

While the roast rests, skim any excess fat from the surface of the braising sauce using a large spoon.

Step 17

Carefully cut and remove the kitchen twine from the roast, then slice the roast crosswise into 0.5-inch-thick slices using a sharp knife, cutting straight down through the meat.

Step 18

Arrange the slices slightly overlapping on a serving platter or individual plates, then ladle the sauce with onions and pan juices over and around the meat.