Slow Cooker Cuban Beef
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I have a new thing for you to make with a chuck roast: slow-cooker Cuban beef. This beef slow-cooks all day until tender and falling apart. Then, it gets cooked in some oil to crisp the edges of the beef. I loved this, but my family didn’t like it as much.
You could always skip crisping the beef if you think you won’t like it, either. I love the added texture it gives the beef, so next time, crispy beef is for me only!
I served it in street-style tacos—a double layer of warm corn tortillas, pico, and avocado. You can always add cheese and fresh cilantro, too.
This would also work well for Super Bowl Sunday. You could even slow-cook the beef ahead of time. Warm it a little before crisping it up, and then follow the recipe the rest of the way.
Then, it is combined with cooked onion and a citrus mixture. The citrus mixture gives the beef a nice, fresh flavor.
How to Make Slow Cooker Cuban Beef
- CHUCK ROAST
- SALT AND PEPPER
- BEEF BROTH
- GARLIC
- CANOLA OIL
- CUMIN
- ORANGE ZEST
- LIME ZEST
- LIME JUICE
- ONION
- WATER
How to Make Slow Cooker Cuban Beef
Begin by seasoning your beef roast with salt and pepper. Place the roast into your slow cooker along with beef broth and 2 minced cloves of garlic. Cover and cook on low for 6-7 hours or until the meat is tender and shreds easily. Once cooked, remove the roast from the slow cooker, shred the beef with two forks, and moisten it with a little cooking liquid if needed.
Mix the remaining 4 cloves of garlic, 1 tsp of oil, and cumin in a small bowl. Combine orange juice, lime juice, and lime zest in a separate bowl. Set both mixtures aside.
Heat 1 tsp of oil in a large skillet over medium-high heat. Add sliced onions with 1/4 tsp of salt, cooking until the onions turn golden brown and slightly charred, about 5-7 minutes. This caramelization adds rich flavor. Add 1/2 cup of water to the skillet and cook until the liquid evaporates. Remove the onions from the skillet and set them aside.
In the same skillet, heat another 1 1/2 tsp of oil. Add the shredded beef to the pan and cook for 2-4 minutes until the edges become crispy.
Reduce the heat and move the beef to the edges of the pan. In the center of the skillet, add the garlic mixture, stirring and cooking until the garlic turns fragrant and golden, about 1 minute.
Remove the skillet from heat, then stir in the citrus juice mixture and the cooked onions. Mix everything together, and season with additional salt and pepper to taste. Enjoy this flavorful Cuban beef with rice, tortillas, or your favorite sides! This recipe is perfect for a tender, tasty meal with a bright citrus twist.
Frequently Asked Questions
What cut of beef works best for this recipe?
A chuck roast or beef shoulder works best for this recipe because these cuts become tender and shred easily after slow cooking. You can also use brisket or rump roast for similar results.
Can I cook this on high in the slow cooker?
Yes, if you’re short on time, you can cook the beef on high for 4-5 hours, but cooking it on low for 6-7 hours will yield more tender meat.
Do I have to use fresh orange juice and lime juice?
N. However, fresh orange juice and lime juice will enhance the flavors and make the dish more vibrant and zesty. Fresh citrus juice is recommended for the best taste.
What sides pair well with Cuban beef?
Cuban beef is typically served with white rice, black beans, or tortillas. You can also serve it with a simple salad or avocado slices for a lighter option.
Can I freeze leftovers?
Yes, you can freeze the shredded beef in an airtight container or freezer bag for up to 3 months. When reheating, add a little of the reserved cooking liquid to keep the beef moist.
Can I make this recipe spicier?
To add heat, you can add chili flakes, jalapeño slices, or a touch of cayenne pepper to the garlic and cumin mixture.
FOR MORE RECIPES LIKE THIS, TRY:
Slow Cooker Cuban Beef
Real Mom Kitchen
Ingredients
- 2 lbs. boneless chuck roast
- salt and pepper
- 2 cup beef broth
- 6 cloves garlic minced and divided
- 3 ½ tsp canola oil divided
- ½ tsp ground cumin
- 3 Tbsp fresh orange juice
- 1 ½ tsp lime zest grated
- 2 Tbsp fresh lime juice
- 1 onion sliced thin
- ¼ tsp salt
- ½ cup water
Instructions
- Season roast with salt and pepper. Place in slow cooker along with beef broth and 2 of the minced cloves of garlic. Cook on low for 6-7 hours or until meat falls apart and shred easily. Remove from crock pot and shred beef adding a little of the cooking liquid if needed to moisten the beef.
- In a bowl combine remaining 4 cloves of garlic, 1 tsp of oil and cumin.
- In another bowl, combine orange juice, lime zest, and lime zest.
- Heat 1 tsp oil in skillet on medium high.
- Add onion and 1/4 tsp salt to the skillet and cook until onions are golden brown. You want them to get color and charring on them, this means flavor!
- Add in 1/2 cup water over onions and cook until liquid evaporates. Remove onions from pan and set aside
- Add in 1 1/2 tsp oil into pan and heat. Add beef and cook until edges are crisp, about 2-4 minutes.
- Reduce heat and move meat to edges of pan and add in garlic mixture in the center, stir and cook until fragrant and golden brown, about a minute or so.
- Remove from heat and add in juice mixture and cooked onion.
- Stir to combine. Season with additional salt and pepper to taste.
Nutrition
The recipe was adapted from sweet Leigh Anne over at Your Home Based Mom.
