Slow Cooker Shredded Cuban Beef Bowl

the gingered whisk

“These Cuban Beef Bowls are a perfect slow cooker meal the whole family will enjoy! Tender slow cooked beef in a Cuban Mojo sauce with rice, beans, fried plantains and a pineapple salsa is exactly what your family needs on a busy weeknight.”

- The Gingered Whisk

Key Ingredient

beef chuck roast

Shredded Beef: – 3 lb beef chuck roast – 1 medium yellow onion, sliced – 2 oranges, juiced – 2 limes, juiced – 6 oz tomato paste, no salt added – 1 cup water – 2 Tablespoons olive oil – 2 teaspoons cumin – 1 teaspoon dried oregano – 2 cloves garlic, minced – 2 teaspoon paprika – 1/2 cup chopped cilantro – 1 bay leaf

Ingredients

To Serve: – 2 cup cooked white rice – 15 oz Black Beans – 2 cups pineapple salsa

Ingredients

Slow Cooker Shredded Cuban Beef Bowl

Yield

4 Servings

Prep Time

5 Minutes

Total Time

8 Hours 20 Minutes

1. Place the chuck roast in a slow cooker.

Instructions:

2. Slice 1 onion and add into the slow cooker.

Instructions:

3. In a medium bowl, whisk together the orange juice, lime juice, tomato paste, water, olive oil, cumin, oregano, minced garlic, paprika, and chopped cilantro. Pour this over the beef and onions in the slow cook

Instructions:

4. Place the lid on the slow cooker and cook on low for 8 hours.

Instructions:

5. Using two forks, shred the beef.

Instructions:

6. Warm the back beans and cook the rice.

Instructions:

7. Peel the plantain like a banana and slice into coins. Fry in a large non-stick skillet with coconut oil, for a few minutes per side, or until golden brown. Place on a paper plate when cooked, until all are ready. Do not drain on a paper towel, they will stick!

Instructions:

8. Serve shredded beef with black beans and white rice. Top with fried plantains and pineapple or mango salsa.

Instructions:

Enjoy!

Chicken Fajita Pasta Skillet

Marinated Mozzarella Balls

Easy Sourdough Pasta Recipe

More Tasty Recipes!