GutRx Cuban Style Slow Cooked Beef Cuban Style Slow Cooked Beef

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  • 2 pound Boneless Beef Chuck Roast
  • 1 tablespoon Coconut Oil
  • 0.13 teaspoon Salt
  • 0.13 teaspoon Pepper
  • 0.75 cup Bone Broth
  • 1 Orange - juiced
  • 2 teaspoon Dried Thyme
  • 2 teaspoon Ground Cumin
  • 2 teaspoon Apple Cider Vinegar
  • 1 Bay Leaf
  • 3 Lime - 1 juiced
  • Preheat oven to 350 F.
  • Cut roast into about 5 smaller pieces. Heat a Dutch oven on high with coconut oil, and season beef with salt and pepper. Sear the cut pieces on each side, for about 3 minutes each side.
  • Add broth, orange juice, thyme, cumin, vinegar, bay leaf, and 1 juiced lime. Keep the orange peels in the pot, cover, and roast for 3-4 hours or until tender. Once fully cooked, remove the orange peels and bay leaves. You should be able to pull apart the pieces of beef with two forks to shred, but if not, then it needs to be cooked longer. Serve with a lime wedge per serving.


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