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Nutritional Recipes

Slow Cooker Cuban-Style Beef

Written by COA Nutrition Team On May 9, 2018

This heart-healthy and low calorie Cuban-style recipe will awaken your taste buds.

INGREDIENTS

  • 1 boneless beef chuck roast
  • 1 tsp. dried oregano
  • 1 tsp. ground cumin
  • 2 tsp. vegetable oil
  • 1 large onion
  • 1 large green pepper
  • 1 large red pepper
  • 2 clove garlic
  • 2 tbsp. water
  • 1 can crushed tomatoes
  • 1/2 c. pimiento-stuffed green olives
  • Salt and Pepper

DIRECTIONS

  1. Rub one beef chuck roast with oregano, cumin, and 1/2 teaspoon each salt and pepper. In 12-inch skillet, heat vegetable oil on medium-high until very hot. Brown roast on all sides. Transfer to 6- to 7-quart slow cooker bowl.
  2. To skillet, add onions, green and red peppers, garlic, water, and 1/4 teaspoon salt; cook on medium-high 2 to 4 minutes or until slightly softened, stirring. Add rushed tomatoes. Simmer 4 minutes, stirring. Transfer vegetables and liquids to slow cooker bowl.
  3. Cover; cook 10 hours on Low or until tender.
  4. Shred meat (discard fat and gristle). With slotted spoon, transfer vegetables to large serving bowl. Stir in meat, pimiento-stuffed green olives, and 1/4-teaspoon salt. Serve with yellow Spanish rice, white or brown rice or quinoa. Garnish with parsley, if desired.

Tips of the Month MOBILE

Planning Ahead Tip of the Month

“Embrace Leftovers”

I’m always shocked when people tell me they “don’t like leftovers”. Leftovers are a busy person’s best friend! Cook once and eat three or four times? Sign me up! Of course, not everything is delicious leftover. Cooked fish is better off made into fish cakes or added to a salad than reheated. Leftover cooked greens can be mushy. Salads that are pre-tossed with dressing get wilted and slimy.

But many things are delicious leftover. Soup, chili, cooked chicken, beef or pork, curry, and casseroles are all fantastic the next day. Some dishes even taste better when the flavors have had a chance to meld.

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