“A minister has to be able to read a clock. At noon, it’s time to go home and turn up the pot roast and get the peas out of the freezer.” ~ Garrison Keillor
Slow Cooker Cuban Pot Roast
I’ve been in a rut where pot roast is concerned. I usually cook one with beef broth and vegetables. Sometimes I add an Italian twist to the dish for my husband. I have also made sauerbraten occasionally. Not until last weekend did I add a Spanish twist to my pot roast.
This venture started with brunch at a local bistro. One of their brunch items was a Cuban pot roast sandwich that sounded intriguing. It was so good that I decided to make it at home.
This is the result of my kitchen experimentation.
As I gathered the ingredients, I realized that the flavors I wanted were like chili. I was just using one large piece of beef instead of small chunks.
To start, rub the roast with a blend of 1 tablespoon each of cumin and chili powder. Add the olive oil to the pan, and brown the beef, on all sides, in the slow cooker or a frying pan. Remove the browned beef from the pot.
Add the onions to the pan and cook until they are softened. Stir in the garlic and cook for one minute. Add the peppers and the remaining spices and cook for another minute. Add the tomatoes and bring the mixture to a boil. Stir in the tomato paste and the red wine. Return the browned beef to the slow cooker. Cover and cook on low for 8 hours or on high for 4 hours.
Stir in sliced green pimento stuffed olives. Serve the meat sliced with sauce poured over it.
Cuban Pot Roast
By Published: January 24, 2014
- Yield: 10 Servings
- Prep: 30 mins
- Cook: 4 hrs 0 min
- Ready In: 4 hrs 30 mins
“A minister has to be able to read a clock. At noon, it's time to go home and turn up the pot roast and get the peas out of the …
Ingredients
- 1 3 pound rump or chuck roast
- 4 teaspoons ground cumin, divided
- 4 teaspoons ground chili powder, divided
- 1 tablespoon ground coriander
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
- 2 tablespoons olive oil
- 1 large onion, sliced
- 4 whole garlic cloves, minced
- 1/2 whole yellow pepper, sliced
- 1/2 whole red pepper, sliced
- 1 whole jalapeno pepper, seeded and chopped
- 2 14 1/2 ounce cans stewed tomatoes, undrained
- 1 6 ounce can tomato paste
- 3/4 cup dry red wine
- 1/3 cup sliced green pimento stuffed olives
Instructions
- To start, rub the roast with a blend of 1 tablespoon each of cumin and chili powder. Add the olive oil to the pan, and brown the beef, on all sides, in the slow cooker or a frying pan. Remove the browned beef from the pot.
- Add the onions to the pan and cook until they are softened. Stir in the garlic and cook for one minute. Add the peppers and the remaining spices and cook for another minute. Add the tomatoes and bring the mixture to a boil. Stir in the tomato paste and the red wine. Return the browned beef to the slow cooker. Cover and cook on low for 8 hours or on high for 4 hours.
- Stir in sliced green pimento stuffed olives. Serve the meat sliced with sauce poured over it
[...] brunch sandwich was the inspiration for my Cuban Pot Roast recipe. I love brunch for many reasons. It occurs later in the morning allowing me to sleep late. [...]