Cuban Beef with Peppers and Onions

Serves 4

The flavors of this slow-cooked beef roast are the same as those in classic Cuban mojo sauce—cumin, oregano, orange, and lime.

Prep: 10 minutes

Slow Cook: 8 hours (low) or 4 hours (high)

Total: 8 hours 20 minutes

• 3 cloves garlic, minced
• 2 teaspoons dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 boneless beef chuck roast (2 pounds)
• 2 large red bell peppers, seeded, cored, and sliced
• 2 medium yellow onions, cut into 6 wedges each
• ¼ cup orange juice
• ¼ cup lime juice
• 1 avocado, halved, pitted, peeled, and sliced

In a small bowl, combine the garlic, oregano, cumin, salt, and black pepper. Rub the spice mixture onto both sides of the roast.

In a 3½- or 4-quart slow cooker, layer the peppers and onions. Pour the juices over the vegetables. Place the roast on the vegetables. Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours.

Using a slotted spoon, transfer the meat to a cutting board. Using a slotted spoon, remove the peppers and onions and set aside. Strain the cooking liquid and set aside. Use two forks to shred the meat; return to the slow cooker. Stir in the onions, peppers, and ½ cup of the cooking liquid. Serve the meat and vegetables with the avocado.