1. Slice onions thinly; crush garlic. Chop ½ cup olives coarsely and place in medium bowl. Remove chorizo from casings; add to bowl with olives and mix until blended. Cut 3-inch-deep incision lengthwise along side of roast, forming a pocket. Stuff with chorizo mixture; tie roast closed with twine.
2. Coat roast with oregano, cumin, and adobo seasoning, then place in zip-top bag (wash hands). Add mojo marinade, seal bag, and chill 2 hours (or overnight).
3. Preheat oven to 325°F. Preheat large Dutch oven on medium-high 2–3 minutes. Place oil in Dutch oven, then add roast; cook 8 minutes, turning occasionally, or until browned. Stir in onions and garlic. Cook 2–3 minutes until onions begin to soften. Add wine, water, tomato sauce, bouillon base, bay leaf, and remaining ½ cup olives. Bring to a simmer, then cover and bake 2–2 ½ hours until fork-tender and 210°F.
4. Remove from oven and let stand covered 30 minutes, then uncover, skim fat from surface of liquid, and remove bay leaf. Cut roast into 1-inch-thick slices; serve with braising liquid, white rice, black beans, and maduros, if using.

Chef's Tip: Eye round roast is the cut traditionally used for boliche, but its leanness means it has a tendency to shred. Chuck roast will yield a moister, more sliceable result.