Name: Slow Cooker Cuban Beef
Prep time: 10 min
Cook time: 480 min
Total time: 490 min
Yield: 6
Ingredients: 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

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

Slow Cooker Cuban Beef

Prep Time

10 mins

Cook Time

8 hrs

Total Time

8 hrs 10 mins

Course: Main Course

Servings: 6

Ingredients

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

Instructions

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.

Recipe Notes