Slow cooker Cuban Style Beef

Ingredients:

1 boneless beef chuck roast

1 tsp dried oregano

1 tsp ground cumin

Salt & Pepper to taste

2 tsp olive or coconut oil

1 large onion

1 large green pepper

1 large red pepper

2 cloves garlic

2 tbsp water

1 can crushed tomatoes

½ C pimiento-stuffed green olives

Directions:

  • Rub the beef chuck roast with oregano, cumin, and ½ teaspoon each salt and pepper.

  • In 12-inch skillet, heat oil on medium-high until very hot. Brown roast on all sides. Transfer to 6- to 7-quart slow cooker bowl.

  • .To skillet, add onions, green and red peppers, garlic, water, and ¼ teaspoon salt

  • Cook on medium-high 2 to 4 minutes or until slightly softened, stirring. Add crushed tomatoes. Simmer 4 minutes, stirring. Transfer vegetables and liquids to slow cooker bowl.

  • Cover; cook 10 hours on Low or until tender.

  • Shred meat. Stir in pimiento-stuffed green olives, and ¼ teaspoon salt. Garnish with parsley, if desired.

  • Serve with cauliflower rice and enjoy!

  • Makes 12 servings; count each serving as 2-3 proteins (depending on the size of your piece of beef) and 1 fat.Recipe courtesy of Good Housekeeping, thanks to E.C. for bringing it in!

Main Dishes