Crock Pot Cuban Beef Recipe

by Paleo Plan
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Crock Pot Cuban Beef Recipe
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Crock Pot Cuban Beef Recipe

Servings 4

Total Time: 8 hours

Cook Time: 8 hours

Nutrition Information

calories 697

carbohydrate 29g

protein 55g

fat 40g

saturated fat 14g

cholesterol 186mg

sodium 1066mg

potassium 1014mg

fiber 8g

sugar 7g

Ingredients

  • 2 pound(s) beef - pot roast(s)
  • 1 medium poblano pepper(s) chopped
  • 1 medium onion(s) half thinly sliced and half chopped
  • 1 can(s) tomato paste (6 oz)
  • 1 cup(s) beef stock
  • 2 tablespoon(s) olive oil
  • 2 tablespoon(s) cumin
  • 1 tablespoon(s) oregano, dried
  • 3 medium garlic clove(s) minced
  • 1 tablespoon(s) paprika
  • 1 head(s) cauliflower chopped into florets
  • 1 tablespoon(s) coconut oil for cooking
  • 1/2 cup(s) cilantro, fresh chopped
  • 1 medium lime(s) cut into wedges

Instructions

  1. Heat olive oil in a large pan over medium-high heat. Once olive oil is shimmering hot, sear roast for 2 minutes on each side.
  2. Place chuck roast (with oil and drippings from pan) in crock-pot. Add poblano pepper and sliced onion. Pour in beef broth and tomato paste. Add cumin, smoked paprika, oregano, and garlic. Stir ingredients. Place lid on crock-pot, and heat on low 6-8 hours.
  3. Once beef is fork-tender, shred on a large plate, using two forks. Return to crock-pot for 30 minutes.
  4. To make Cauliflower rice: Place the raw cauliflower florets into a food processor and pulse several times, until it has a grainy, rice-like consistency. Season with sea salt and freshly ground black pepper, if desired.
  5. Meanwhile, heat a large sauté pan over medium-high heat. When pan is hot, add coconut or olive oil.
  6. Add riced cauliflower, onion and additional seasonings (if desired), and sauté, stirring frequently for 4 to 5 minutes, or until cauliflower is warmed through and slightly tender.
  7. Serve over cauliflower rice. Garnish with cilantro, and a lime wedge.

This recipe inspired in part or in whole from here