It was so cold this past Sunday and hunkering in was the order of the day. While watching football playoffs (our Pittsburgh Steelers won!), I wanted a no fuss, but warm and comforting dinner to eat afterwards.
Beef chuck roasts are so versatile and cook so tender and juicy in the crockpot. I make them a variety of ways, but wanted to try something new and different, and this Cuban Shredded Beef was just the ticket! So yummy over a bed of rice with beans! We’ll surely be eating them wrapped in tortillas this week too.
A tiny bit of a spicy kick and tons and tons of flavor make this easy recipe a new winner in my book. And if you can’t get warmed up on the outside, this one will warm you up from the inside out!
I adapted this recipe slightly from Little Spice Jar.
Crockpot Cuban Shredded Beef
- 6 cloves garlic
- 3 1/2 lbs. beef chuck roast
- Salt and Pepper
- 1 Tbsp. oil
- 28 oz. can crushed tomatoes
- 1 cup diced sweet bell peppers
- 1 large sweet onion, sliced
- 2 4-oz. cans chopped green chilies
- 2 Tbsp. dried oregano
- 1 Tbsp. salt
- 2 Tbsp. ground cumin
- 2 Tbsp. white vinegar
- 1 tsp. red pepper flakes
- 1/2 cup chopped fresh cilantro
- 1 lime
Make 3 deep “x” cuts into the chuck roast. Insert 3 whole garlic cloves into the cuts. Season both sides of the meat with salt and pepper. Heat oil in a large, deep skillet. Add the chuck roast and fry on each side for 5 minutes to sear. Don’t cover the pan as the meat will end up steaming rather than searing.
Chop the remaining 3 cloves of garlic, and add to crockpot along with all the remaining ingredients except for the lime. Cover and let cook on the low setting for 7-8 hours or high for 4-5 hours. When the beef falls apart easily when pulled with two forks, it’s done. Shred the beef with the forks and stir.
Serve over a bed of rice with beans on the side topped with additional cilantro and a few lime wedges. You can also use the shredded beef for burritos, quesadillas or tacos.
Cheers & Hugs,