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chicken pot pie with cream cheese biscuits
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Monday, January 16, 2017

Crockpot Cuban Shredded Beef


This recipe was a massive hit in our family. Miss F, C and I all really enjoyed this meal. I didn't partake in the beans, but I was just as happy to have the beef over rice alone.  Make sure you add a generous squeeze of lime juice before you eat it, it makes a huge difference.  We used the leftovers in quesadillas the next night, but the qould be equally good in tacos, burritos or taquitos. The meat is amazingly tender, thanks to being cooked low and slow all day.  Next time I will try and prepare it in the Instant Pot, for a dinner when I don't have time to mess with the crockpot in the morning.  Thanks to Little Spice Jar for the amazing recipe.
Crockpot Cuban Shredded Beef

2 to 2 ½ pounds beef chuck roast
6 cloves garlic
1 tablespoon oil
2 (8 ounce) cans tomato sauce
1 green bell pepper, thinly sliced
1 medium onion, thinly sliced
1 (4 ounce) can chopped green chilies
2 tablespoons tomato paste
2 teaspoons dried oregano
2 teaspoons salt
1 tablespoon cumin
1 tablespoon white vinegar
½ teaspoon red pepper flakes
¼ cup chopped cilantro
white rice
black beans
1 lime, cut into wedges

Using a paring knife, score three small “X” marks into the meat, press one garlic clove into each “X”. Heat the oil in a large pan over medium-high heat. Add the roast and sear on each side for 5 minutes.

Chop the remaining cloves are garlic. Add the chopped garlic, tomato sauce, bell pepper, onions, chilies, tomato paste, oregano, salt, cumin, vinegar, red pepper flakes and cilantro to the crockpot. Add the seared roast, cover and cook on low for 8 hours. Shred the beef with two forks and stir into the sauce. Serve with white rice, black beans and lime wedges.

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