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Emma Carter

Roasted Cuban Mojo Beef

Tender slow roasted beef marinated in garlic, citrus, and spices until juicy, flavorful, and caramelized around the edges.
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Prep Time 20 minutes
Cook Time 4 hours 20 minutes
Total Time 4 hours 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 4 lb beef chuck roast
  • 1 cup fresh orange juice
  • 1/3 cup fresh lime juice
  • 1/4 cup olive oil
  • 10 cloves garlic minced
  • 2 tsp dried oregano
  • 1 1/2 tsp ground cumin
  • 1 tsp smoked paprika
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 2 large yellow onions sliced
  • 2 bay leaves

Method
 

  1. In a large bowl, whisk together orange juice, lime juice, olive oil, garlic, oregano, cumin, smoked paprika, salt, and black pepper.
  2. Cut several deep slits into the beef roast and rub some marinade into the cuts. Place beef in a large dish or zip-top bag.
  3. Add sliced onions and bay leaves, then pour remaining marinade over the beef. Cover and refrigerate overnight or at least 8 hours.
  4. Preheat oven to 325°F. Let beef sit at room temperature for 30 minutes before roasting.
  5. Transfer beef, onions, and marinade into a roasting pan. Cover tightly with foil.
  6. Roast for 3 1/2 hours covered, then uncover and roast another 30-45 minutes until browned and fork tender.
  7. Let the beef rest for 15 minutes before slicing or shredding. Spoon pan juices over the top before serving.

Notes

Store leftovers in the refrigerator for up to 4 days with extra juices to keep the meat moist. For crispy edges, broil shredded beef on a baking sheet for 3-5 minutes before serving. This recipe freezes well for up to 2 months.