Crock Pot Cuban Beef
August 3, 2021 • 0 comments
Use Together Farms chuck roast to put a latin flair on Midwest meat. Pair this juicy, slow stewed Cuban Beef with riced cauliflower, regular rice, or quinoa. Cozy up with this sweet yet savory comfort food. Cumin and smoked paprika are the stars of the show, adding a deep, smoky flavor and exotic spiciness. Tomato paste and beef broth help catch all of the seasonings, and create a sauce for the Cuban beef to cook in. The sauce is oh-so-delicious and great for spooning over the cauliflower rice. Pan-fried plantain slices would also compliment this Cuban dish. I hope you try this recipe for your family!
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.
