Grab your Crockpot and get ready to make the MOST amazing recipe ever. This Slow Cooker Cuban Beef is so delicious, easy to make and full of flavor!
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 slow cooker shredded beef recipe requires almost NO prep…some simple chopping is all you do.
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?
If you loved Slow Cooker Cuban Beef, you’ll love these other slow cooker beef recipes:
Essential items for this recipe:
- Slow Cooker
- Small bowl
- 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
Add London broil to the pot of the slow cooker. Spread peppers and onion on top. Top with tomatoes and olives.
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.
Cook on low for 6-8 hours. Shred before serving over rice.
- You can cook this in the oven at 300 degrees for 2-3 hours.