Slow Cooker Cuban Beef

5 from 1 vote

This Slow Cooker Cuban Beef recipe combines tender shredded beef with rich flavors of garlic, cumin, and a citrusy blend of orange and lime juice. After slow cooking, the beef is crisped in a skillet for added texture, while caramelized onions add a sweet, savory note. It's perfect for serving in tacos, over rice, or with your favorite sides for a flavorful, hearty meal.

Course Beef, Main Dish

Cuisine Mexican

Keyword chipotle copcat, Copycat, crock pot, slow cooker

Prep Time 15

Cook Time 6

Total Time 6 15

Servings servings

Calories 237kcal

Author Laura

Equipment

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