Every once in a while I have to step out of my comfort zone and find something new to try. I love it when I find a new recipe and realize I like everything in it and can’t imagine why I never thought to try the combination. That is exactly what happened here. The original recipe called for a couple things we don’t normally keep in the house so I’ve converted it to things we keep in stock. One of my big pet peeves is buying an ingredient to use a Tbsp for a recipe and then the rest goes to waster. The beef was so tender and moist with a great flavor profile between the bell pepper and the seasoning. Every recipe I’ve found with a citrus juice (lime, orange, lemon) and a meat has been the most tender meat when it’s all said and done. We used hamburger buns for these but I’m sure they would be great on any type of roll (even something like a sweet Hawaiian roll). When the meat was ready we threw the buns in the oven for a few minutes to toast them, placed a little mayo on the bun with some avocado slices, then a heaping pile of beef, onions, and bell pepper.

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Slow Cooker Cuban Beef Sandwiches

Ingredients
  • 1-1 1/2 lbs Chuck Roast trimmed
  • 1 Onion
  • 1 Green Bell Pepper
  • 2 Beef Boullion Cubes
  • 1 1/2 tsp Cumin
  • 1 tsp Oregano
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 1 Tbsp Garlic minced
  • 1/4 cup Orange Juice
  • 2 Tbsp Lime Juice (roughly 1 fresh lime squeezed)
Optional Ingredients
  • Mayo
  • Avocado
  • Rolls
  • Pickles
  • Pepperoncini
Instructions
  1. Remove the outer layers and slice the onion into 1/4 inch slices

  2. Remove the stem and seeds then slice the green bell pepper into 1/4 inch slices

  3. Place all ingredients (except the beef) in the slow cooker and mix well

  4. Place the beef in the slow cooker on top of the other ingredients

  5. Cook on low 6-8 hours

  6. Remove the meat and shred. The meat should be fairly easy to shred with 2 forks. Discard any remaining pieces of fat

  7. Add shredded meat back to slow cooker for 10-15 minutes to allow it to absorb some more of the juice

  8. Serve on toasted rolls with mayo, sliced avocado, and any other additional toppings

Adapted from this recipe.

Written by Krista

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