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
Directions:
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.
Enjoy!
Cheers & Hugs,
Jodi
Well there went my New years diet. 😀
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lol! It’s worth it though 🙂
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At least the my diet will die happy. :O)
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YUM!! This looks and sounds delicious! Also sounds perfect to have on a cold wintry day!
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indeed! 🙂
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A nice variation on pot roast. Tis the season, for sure! (K)
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🙂
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My family are huge Steelers fans, too (my brother was actually born there)!! This is a great crockpot recipe, Jodi! I like that you can use it for different things – with rice or in tacos!
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Yay! Steelers fans everywhere!!! 👍❤. It is yummy. Hope you enjoy jasmine!
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Yum, this is a winner for me as well Jodi.
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You just keep keeping track of all the recipes you like, and when you and Gary come to visit, you will have to tell me which ones you want me to make for you! 🙂 Deal? xo
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Oh Jodi, that will most likely be a big list – and yes it is a ‘deal’, we look forward to it. 🙂
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Sounds divine Jodi, I like the green chilies in there for a little kick! I’m making beef stew in the crock pot today, hmmmm, you’ve given me an idea, thanks!
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😉
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I love pot roast in the crock pot! This recipe sounds really good! 😄👍 What kind of beans did you serve with it?
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I used northern beans but black would be perfect. Just didn’t have on hand. 😉
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Thanks Jodi! 😃
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Looks delicious!
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Thanks Evelyn!
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Amazing Jodi! Love your recipes!
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Thanks Lynn. Have you tried any?
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I have not yet. I have not been cooking much but have several in mind to try. Hoping to get back to the kitchen soon. I will let you know. Your pictures always look so yummy
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Oh yum yum yum! I sure wish I had this in my crock pot today!
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😝
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This is so mouth-wateringly delicious looking, my stomach is growling loudly. 😋
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Thanks Teresa. Hope your having something wonderful for dinner. 😉
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Alas, I had leftovers. 😀
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That’s what we had tonight too. 😉
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I feel better, then! 😆
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Leftovers are GOOD! 🙂
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I did something similar Sunday with port. I will be trying this as I like the combination of flavors.
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Another winning recipe, Jodi. You could make a cookbook!😉
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😊
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mmmmmm
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