I have such a love affair with my Crockpot. Once the weather starts to cool a little bit and I move away from grilling everything from burgers to fruit, I start using my slow cooker more and more. Mathlete isn’t always a huge fan of chicken cooked in the crockpot so I tend to stick to beef more often. This slow cooker Cuban beef is probably one of my favorite crockpot recipes to date. It is so full of flavor and ridiculously easy to make.

One of the things I look for in a recipe for the slow cooker is minimal preparation. If I am using the crockpot, I typically don’t have a lot of time to sear, pre-cook or prep a lot of things before it goes into the crockpot. This recipes requires almost NO prep…some simple chopping is all you do.

What You’ll Need:

2 lbs london broil or similar beef cut
2 bell peppers, sliced
1 onion, sliced
2 tsp cumin
2 tsp oregano
2 tsp parsley paste
1 can diced tomatoes with juices
1 bottle pimento stuffed olives, brine reserved
3/4 cup beef broth
1/4 cup water

Let’s Make It:

1) Add london broil to the pot of the slow cooker. Spread peppers and onion on top. Top with tomatoes and olives.

2) In a small bowl, combine the cumin, oregano, parsley paste, olive brine, broth and water. Stir to combine. Pour over beef and vegetables in crockpot.

3) Cook on low for 6-8 hours. Shred before serving over rice.

What are your favorite recipes to make in the slow cooker? Does your crockpot have a permanent place on the counter this time of year?

Slow Cooker Cuban Beef

2014-09-03 18:09:25

Serves 8

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Prep Time

10 min

Cook Time

6 hr

Total Time

6 hr 10 min

Prep Time

10 min

Cook Time

6 hr

Total Time

6 hr 10 min

Ingredients

1. 2 lbs london broil or similar beef cut
2. 2 bell peppers, sliced
3. 1 onion, sliced
4. 2 tsp cumin
5. 2 tsp oregano
6. 2 tsp parsley paste
7. 1 can diced tomatoes with juices
8. 1 bottle pimento stuffed olives, brine reserved
9. 3/4 cup beef broth

Instructions

1. Place beef in crockpot. Top with peppers, olives, tomatoes and onion.
2. In a small bowl, combine broth, parsley paste, cumin, oregano and 1/2 the bottle of olive brine. Stir to combine. Pour over beef.
3. Cook on low for 6-8 hours. Remove from crockpot and shred using two forks.

Notes

1. You can cook this in the oven at 300 degrees for 2-3 hours.

By Shannah @ Just Us Four

My Suburban Kitchen https://www.mysuburbankitchen.com/