---
title: "Chilean Eye of Round Pot Roast — Homemade Pollo Ganso a la Olla Recipe"
description: "Versión en Español. Chilean pollo ganso a la olla is a pot roast of pollo ganso, the lean beef cut known in English as eye of round, seared whole and braised with vegetables, white wine, and vegetable..."
url: https://www.chileanfoodrecipes.com/chilean-eye-of-round-pot-roast-pollo-ganso-a-la-olla-recipe/
date: 2026-09-26
modified: 2026-09-26
author: "Carlos Uhart M."
image: https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/chilean-pollo-ganso-eye-of-round-pot-roast-featured.jpg
categories: ["Main Dishes"]
type: post
lang: en
---

# Chilean Eye of Round Pot Roast — Homemade Pollo Ganso a la Olla Recipe

[Versión en Español](https://comidaschilenas.com/receta-de-pollo-ganso-a-la-olla/)

![Chilean pollo ganso a la olla, eye of round pot roast served in slices with carrots and thick gravy](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/chilean-pollo-ganso-eye-of-round-pot-roast-featured.jpg)*Homemade Chilean pollo ganso a la olla*

Chilean pollo ganso a la olla is a pot roast of pollo ganso, the lean beef cut known in English as eye of round, seared whole and braised with vegetables, white wine, and vegetable stock until tender. It takes 30 minutes of preparation plus 60 minutes of cooking and serves 6 people.

Despite its name, which translates as goose chicken, pollo ganso is beef, with a mild, well defined flavor that makes it ideal for pot roasts shared with family at weekend lunches or celebrations.

## How to Make Chilean Pollo Ganso a la Olla?

The key is a clean piece of pollo ganso, trimmed of sinew and outer fat, so it cooks evenly in a regular pot or a pressure cooker. You sear it whole with spices, add onion, carrot, and bell pepper, thicken with a little flour, and braise it in stock, wine, and tomatoes until the meat is tender enough to slice.

## Nutritional Information

Each serving of pollo ganso a la olla contains approximately 500 kcal, 20 g of carbohydrates, 30 g of fat, 40 g of protein, 4 g of fiber, 5 g of sugars, 120 mg of cholesterol, and 800 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.

## Homemade Chilean Pollo Ganso a la Olla Recipe

**Preparation:** 30 minutes
**Cooking:** 60 minutes
**Servings:** 6 people

### Ingredients

- 2 kg (4.4 lb) of pollo ganso (beef eye of round), in one piece
- 300 ml (10 fl oz) of vegetable stock
- 100 ml (3.4 fl oz) of white wine
- 2 tablespoons of flour
- 2 tablespoons of butter
- 2 carrots, cut into chunks
- 2 peeled tomatoes, chopped
- 2 teaspoons of thyme
- 1 red bell pepper, cut into chunks
- 1 onion, chopped
- 1 bay leaf
- 1 tablespoon of oil
- 1 teaspoon of aji de color (Chilean paprika seasoning)
- Fine salt
- Black pepper

### Instructions

1. In a large pot over medium heat, heat the oil and melt the butter, add the whole piece of pollo ganso, and sear it well on all sides. Season with salt and pepper to taste, the aji de color, the thyme, and the bay leaf.

![Whole raw pollo ganso, the lean Chilean eye of round beef cut, ready to be seared](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/raw-pollo-ganso-eye-of-round-beef-cut.jpg)*Raw pollo ganso beef cut*

1. Add the onion, carrot, and bell pepper and cook everything for about 8 minutes. Sprinkle in the flour and stir to combine, cook for 2 minutes, take the pot off the heat, add the vegetable stock and the wine, and stir well to bring all the flavors together.

![Chilean seasonings such as aji de color, thyme, and black pepper for the pot roast](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/chilean-seasonings-aji-de-color-thyme-pepper.jpg)*Seasonings for the pot roast*

1. Return the pot to the heat, add the chopped tomatoes, and adjust the seasoning. Turn the heat to high until it boils, then lower it again, cover, and cook for about 50 minutes or until the meat is tender.
2. Check that it does not dry out, adding more water or stock if needed. Slice the meat and serve immediately with the vegetables and fluffy white rice, mashed potatoes, or French fries.

## Additional Tips

### Trim it well before cooking

It is essential that the pollo ganso is free of sinew and outer fat before you start. This lets the heat penetrate evenly and keeps the lean meat from tightening up and turning tough.

### Watch the liquid

During the 50 minutes of braising, make sure the liquid does not evaporate completely. Adding extra water or stock is key to keeping this lean cut from drying out.

### Slice against the grain

Let the meat rest for a few minutes after cooking and slice it across the grain. Short fibers make every slice more tender, especially with a lean cut like eye of round.

| Original ingredient | Substitute | Ratio | Flavor note |
| --- | --- | --- | --- |
| Pollo ganso | Beef bottom round | 1:1 | Similar, slightly firmer |
| White wine | Red wine | 1:1 | Darker, deeper sauce |
| Vegetable stock | Beef stock | 1:1 | Richer, meatier |
| Aji de color | Sweet paprika | 1:1 | Milder color and flavor |

## Frequently Asked Questions (FAQs)

### 1. Can I use frozen pollo ganso?

Yes. Thaw it completely in the refrigerator before cooking so it cooks evenly and does not turn tough.

### 2. What extra spices can I add?

Cumin, cloves, or a little rosemary give the pot roast a different aroma. Hot paprika adds a stronger, slightly smoky flavor.

### 3. How do I keep the meat from getting tough?

Cook it over low heat for enough time. Searing it first and keeping the pot covered during cooking helps the meat keep its moisture.

### 4. How long does it keep in the refrigerator?

Stored in an airtight container, the pot roast keeps for 3 to 4 days in the refrigerator. Reheat it thoroughly before serving.

### 5. Can I make it in a pressure cooker?

Yes. Cut the pollo ganso into thick medallions, sear them, and cook them in the pressure cooker with the same ingredients for about 25 minutes.

## What Is Pollo Ganso?

Pollo ganso is the Chilean name for the eye of round, a long, cylindrical, very lean muscle from the hind leg of the cow. Because it has little fat or marbling, it is best cooked slowly in liquid, which is why it is most often made a la olla, braised in a pot, or stuffed as carne mechada.

## History of Pot Roasts in Chile

Braising whole cuts of beef in a pot with onion, carrot, and wine is a technique that Chilean home cooking inherited from Spanish and French cuisine. Dishes such as pollo ganso a la olla, carne mechada, and tapapecho became Sunday lunch classics because they turn affordable lean cuts into tender, saucy meals for the whole family.

## Did You Know?

The name pollo ganso has nothing to do with chicken or geese. In the cow, this cut borders a structure of tendons known as los gansos, which gave it its name.

## Recommended

- [Chilean Carne Mechada Recipe](https://www.chileanfoodrecipes.com/homemade-carne-mechada-shredded-beef-recipe/)
- [Chilean Roasted Plateada Recipe](https://www.chileanfoodrecipes.com/chilean-roasted-plateada-oven-braised-beef-recipe/)
- [Chilean Tapapecho al Horno Recipe](https://www.chileanfoodrecipes.com/chilean-tapapecho-al-horno-red-wine-braised-beef-brisket-recipe/)
- [Chilean Cordero Arvejado Recipe](https://www.chileanfoodrecipes.com/chilean-lamb-and-pea-stew-cordero-arvejado-recipe/)