Cuban Beef Pot Roast

This is our favorite go-to Crockpot recipe. It's all about the spices! Not only is it super easy, but the meat is so tender, cooking all day long. Plus, its a great source of Vitamin C and Lycopene.


1-2 lb boneless grass-fed beef chuck roast

1/2 cup 505 or El Paso chopped green chiles

1 large can of Muir Glen diced tomatoes

1 red bell pepper, diced

1 yellow bell pepper, diced

2 tablespoons for apple cider vinegar

For the rub:

2 tablespoons of cumin

1 tablespoon of turmeric

1 tablespoon of Chimayo red chile powder

2 teaspoons of ginger powder

1 teaspoon of dried oregano

1 teaspoon of salt

½ teaspoon for black pepper


Generously season the roast with the rub mixture, coating all sides. Place at bottom of your Crockpot. Add green chiles, bell peppers, diced tomatoes on top, and give a quick stir. Add the apple cider vinegar, stir, and cover. Cook for 4hrs on high, or 6hrs on low (or until the meat is tender). Shred the meat and serve with your choice of toppings. We love to add avocado!

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