Publix Aprons

Slow Cooker Cuban-Style Pot Roast

Slow Cooker Cuban-Style Pot Roast
Servings:
8
Total Time:
about 5 hours
Active Time:
30 minutes

Ingredients

2 large yellow onions, sliced
2 large green bell peppers, sliced
12 fresh cloves garlic, coarsely chopped
2 limes, for juice
1 boneless chuck roast (about 4 lb)
1/2 teaspoon kosher salt
1/2 teaspoon pepper
2 tablespoons olive oil
1 tablespoon ground cumin
2 teaspoons dried oregano
1/4 cup water
3 cubes beef bouillon
1/4 cup frozen orange juice concentrate, thawed

Prep

  • Slice onions and peppers; chop garlic (1/4 cup).
  • Squeeze limes for juice (2 tablespoons).

Steps

  1. Pat beef dry with paper towels; cut in half to fit in 6-quart slow cooker (if needed). Season beef on all sides with salt and pepper. Preheat large sauté pan on medium-high 2–3 minutes. Pour oil in pan; add beef and cook 8 minutes, turning occasionally, or until browned on all sides. Transfer beef to slow cooker.
  2. Add to same pan: onions, peppers, garlic, cumin, and oregano; cook 2 minutes, stirring often. Meanwhile, heat water and mix with bouillon cubes until dissolved; stir in orange juice concentrate and lime juice until blended. Add bouillon mixture and vegetable mixture to slow cooker.
  3. Cover slow cooker and cook on HIGH for 4–4 1/2 hours or until beef is tender and 190°F. Transfer beef to cutting board. Skim off any excess fat from surface of pot, reserving liquid for sauce. Shred beef into large chunks. Drizzle beef with sauce and serve with favorite sides, like rice and black beans.
Note: Chill 3 cups remaining shredded beef with 1 cup sauce separately, for another use, up to 2 days.

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Nutritional Information

CALORIES (per 1/8 recipe) 610kcal; FAT 38.00g; SAT FAT 14.00g; TRANS FAT 0.00g; CHOL 215mg; SODIUM 490mg; CARB 10g; FIBER 1.00g; SUGARS 4g; PROTEIN 55g; CALC 4%; VIT A 0%; VIT C 0%; IRON 30%

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