Crock Pot Cuban Beef
August 3, 2021 • 0 comments
![Crock Pot Cuban Beef](https://s3.amazonaws.com/grazecart/togetherfarms/images/1643058995_61ef173356b0c.jpg)
Ingredients
- (2 lb) Chuck Roast
- (4 cups) Cauliflower rice, cooked rice, or quinoa
- (1) Poblano pepper, chopped
- (1) White onion, one half thinly sliced, and the other half chopped
- (1 6-oz can) Tomato paste
- (1 cup) Beef broth
- (2 tbsp) Olive oil
- (2 tbsp) Cumin
- (1 tbsp) Oregano
- (1 tbsp) Fresh garlic, minced
- (1 tbsp) Smoked paprika
- (1/2 cup) Cilantro, chopped
- (1) Lime, cut into wedges
Directions
- Heat olive oil in a large pan over medium-high heat.
- Once olive oil is shimmering hot, sear chuck roast for 2 minutes on each side.
- Place chuck roast (with oil and drippings from pan) in crock-pot. Add poblano pepper and sliced onion. Pour in beef broth and tomato paste. Add cumin, smoked paprika, oregano, and garlic. Stir ingredients.
- Place lid on crock-pot, and heat on low 6-8 hours. Cooking times may vary by the crock.
- Once beef is fork-tender, shred on a large plate, using two forks.
- Return to crock-pot for 30 minutes.
- Serve over cauliflower rice with chopped onion, cilantro, and a lime wedge.