Slow Cooker Cuban Beef

Course Slow Cooker
Author Leigh Anne Wilkes


  • 2 lbs. boneless chuck roast
  • 2 C water
  • salt and pepper
  • 4 cloves garlic minced
  • 3 1/2 tsp canola oil divided
  • 1/4 tsp ground cumin
  • 2 Tbsp fresh orange juice
  • 1 1/2 tsp grated lime zest
  • 1 Tbsp fresh lime juice
  • 1 onion sliced thin
  • 1/4 tsp salt
  • 1/2 C water


  • Place roast, 2 C water and salt and pepper into slow cooker and cook on low for 6-7 hours or until meat falls apart and shred easily.
  • Shred beef.
  • Combine garlic, oil and cumin in bowl.
  • Combine juice and zest in another bowl.
  • Heat 1 tsp oil in skillet on high.
  • Add onion and 1/4 tsp salt and cook until onions are golden brown.
  • Add in 1/2 C water over onions and cook until liquid evaporates.
  • Remove onions from pan.
  • Add in 1 1/2 tsp oil into pan and heat
  • Add beef and cook until edges are crisp, about 2-4 minutes
  • Reduce heat and move meat to edges of pan and add in garlic mixture in the center, stir and cook until fragrant and golden brown, about a minute or so.
  • Remove from heat and add in juice mixture and onion.
  • Stir to combine.
  • Season with salt and pepper to taste.