Slow Cooker Cuban Pot Roast Recipes

CUBAN MOJO POT ROAST

Steps:

• Preheat your oven to 325 degrees.
• Whisk together orange juice, lime juice, cumin, oregano, red pepper flakes, and garlic until combined. Set aside.
• Season the chuck roast with the Kosher salt, and pepper.
• Add the canola oil to a pan and heat. When it ripples and is hot add in the roast and brown, deeply, for 4-5 minutes on each side.
• Add carrots, potatoes, orange juice mixture, bay leaves, and beef broth and cook for 3 - 3 1/2 hours.
• If you want a thicker sauce, 30 minutes before it is done skim the fat off the top, add a cornstarch slurry (1 tablespoon of cornstarch and 1 tablespoon of water) to the pot and cook for remaining 30 minutes.

SLOW COOKED CUBAN SANDWICH

Steps:

• Mix the oil, salt, cumin, oregano, black pepper, red pepper, garlic, lime juice and orange juice in a small bowl. Make slits in the pork with a paring knife and rub liberally all over with the oil mixture. Place the pork in a slow cooker and top with the remaining juices from the bowl. Cover and cook on low until tender, flipping once halfway through, about 6 hours.
• Remove from the slow cooker and let cool slightly. Shred the pork into thick chunks with 2 forks. Set the pork aside and keep warm in the cooking liquid.
• Slice the roll open and smear both sides with mustard. Layer on the Swiss, ham, pulled pork and pickles. Place the onions over half the sub and cut into portions. Or, start on opposing ends and race to the middle.

THE BEST EVER SLOW COOKER POT ROAST RECIPE BY TASTY

Steps:

• Place the chuck roast in a 7-quart (6 ½ liters) slow cooker and season with salt and pepper.
• Sprinkle the onion soup pack and top with vegetables and water.
• Cook on low for 8 hours, or high for 4-5 hours.
• Enjoy!

BOLICHE (CUBAN POT ROAST)

Steps:

• Lay the eye of round roast on your work surface. Use the tip of a sharp boning or paring knife to cut a pocket by inserting the knife all the way through the center of the roast, beginning on the flat side. Rotate the blade 90 degrees and insert the knife in the same spot, creating an cross shape that extends through the roast. Stuff the chorizo pieces into the pocket. Using the same knife, pierce the roast all over. Set aside.
• Mash garlic and oregano with a mortar and pestle to create a paste. Rub paste all over the roast, then season with paprika, salt, and pepper. Pour the orange juice, lime juice, and lemon juice over the roast. Cover with plastic wrap and marinate in the refrigerator for at least 3 hours, or overnight. Remove the roast from the marinade, and shake off excess. Reserve marinade.
• Heat a large Dutch oven over medium heat. Place the roast in the Dutch oven and brown on all sides, about 10 minutes. Remove roast to a platter, and set aside. Stir in the onions; cook and stir until the onion has softened and turned translucent, about 5 minutes. Return the roast to the pot. Add the bay leaves, sherry, beef broth, and reserved marinade. Increase heat to medium-high, bring to a boil, then cover and reduce heat to low; simmer 2 hours.
• Drop potatoes into the pot, cover, and continue to simmer until potatoes are tender and easily pierced with a fork, about 30 minutes more, adding additional beef broth as needed.
• Remove the roast and place on a platter. Cover the meat with two layers of aluminum foil, and allow to rest in a warm area for 10 minutes. Slice roast into 1/2-inch thick slices, and arrange potatoes on the platter. Spoon the remaining sauce over, and serve.

SLOW COOKER CUBAN PORK

Steps:

• Cut pork loin into 3 equal pieces.
• Turn a slow cooker to Low. Add orange juice, lime juice, lemon juice, and peppercorns, then add onion.
• Mix garlic, salt, and oregano into a paste and rub all over pork pieces. Place pork in the slow cooker.
• Cook on Low until pork is slightly pink in the center, 9 to 10 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Pull apart meat with 2 forks and let sit for 1 hour before serving.

SHREDDED SLOW COOKER CUBAN BEEF

Steps:

• Cut roast into 4 quarters and season liberally with salt and pepper. Place a large cast iron pan over high heat and coat with olive oil; heat until smoking. Place meat in the hot pan and turn to sear on all sides until a crust forms, 5 to 10 minutes. Transfer seared meat to a slow cooker.
• Add bitter orange marinade, garlic marinade, onion, garlic, and cumin to the slow cooker. Make sure meat is mostly covered in marinade.
• Cook on Low for 6 hours; shred meat in the slow cooker using tongs or a fork. Continue cooking on Low for another 1 to 1 1/2 hours. Add additional salt or cumin if desired.

SLOW-COOKER POT ROAST

Steps:

• In a 5- or 6-qt. slow cooker, whisk water and beef base; add mushrooms, onion and garlic. Sprinkle roast with pepper; transfer to slow cooker. Drizzle with Worcestershire sauce. Cook roast, covered, on low 6-8 hours or until meat is tender., Remove roast to a serving platter; tent with foil. Strain cooking juices, reserving vegetables. Skim fat from cooking juices. In a large saucepan, melt butter over medium heat. Stir in flour and salt until smooth; gradually whisk in cooking juices. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in cooked vegetables. Serve with roast.

CUBAN-STYLE POT ROAST

Steps:

• Combine the flour, 1 teaspoon cumin, salt and pepper in a shallow container or on wax paper. Roll beef in seasoned flour. Heat oil in a large nonstick skillet on medium; brown meat on all sides. Transfer meat to slow cooker, cover.
• Meanwhile, in the same skillet, add onions and garlic and cook 4 minutes or until onion is softened. Stir in remaining cumin to coat onions and cook 1 minute. Add tomatoes and crush larger pieces. Bring to boil; stir in tomato paste, red wine and bay leaf. Bring to a simmer and stir. Pour mixture over beef. Cover and cook on low 8 hours; turn after 4 hours if possible.
• Remove beef from sauce to platter and tent with foil. Turn cooker heat to high and cook 10 to 15 minutes to reduce sauce. Remove bay leaf. Slice meat and spoon some sauce over meat before serving.

SLOW COOKER CUBAN POT ROAST

Steps:

• Trim fat from roast.
• Line the bottom of a slow cooker with onion slices, then place roast on onions.
• Mix red wine, water, gravy mix, soup mix, and bay leaves together; pour over roast. Cook on Low for 8 hours.
• Remove roast from slow cooker and set aside to cool. Remove and discard bay leaves. Run onions and juice through a blender, then transfer blended juice back to the slow cooker and bring to a boil.
• Mix cornstarch and water together in a small dish and add to the boiling sauce. Cook until sauce is consistency of a thick gravy. Add paprika.
• Slice roast crosswise on a slight diagonal into 1/2-inch slices. Pour sauce over meat and serve.

CROCK POT CUBAN PORK ROAST

Steps:

• To prepare marinade for pork roast mix together fruit juices, water, garlic, oregano, cumin, salt, pepper, and bay leaves in a small mixing bowl.
• If necessary, trim fat from pork roast.
• With a large meat fork, pierce meat several times.
• Place roast in a large Ziploc bag; add marinade.
• Marinade in refrigerator for 6 to 24 hours; turning several times.
• Place onion in bottom of slow cooker topped with meat and marinade.
• Cook on low for 10 to 12 hours or High 5 to 6 hours.
• Remove meat from slow cooker and cool slightly before carving.
• Skim fat from gravy.
• Shred meat; remove onions with a large slotted spoon and add meat.
• Remove bay leaves and discard.
• Serve meat in flour tortillas with small bowls of gravy.