Dominican-Style Slow Cooker Beef with Sofrito and Plantains
Tender slow-cooked beef infused with classic Dominican sofrito and served alongside sweet fried plantains for a hearty Caribbean meal. This caribbean-inspired beef ready in about 500 minutes pairs pounds beef chuck roast, Dominican sofrito, tablespoons olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 pounds beef chuck roast
- 1 cup Dominican sofrito
- 2 tablespoons olive oil
- 4 minced garlic cloves
- 1 diced green bell pepper
- 1 diced onion
- 2 tablespoons tomato paste
- 1 cup beef broth
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large ripe plantains
- 1/4 cup for frying vegetable oil
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add 4 minced garlic cloves, 1 diced green bell pepper, and 1 diced onion. Sauté for 5 minutes until fragrant and softened.
- Step 2: Transfer sautéed vegetables to slow cooker. Add 1 cup Dominican sofrito, 2 tablespoons tomato paste, 1 teaspoon dried oregano, 1 teaspoon ground cumin, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir well.
- Step 3: Cut 2 pounds beef chuck roast into large chunks and add to the slow cooker. Pour in 1 cup beef broth. Cover and cook on low for 8 hours or until beef is tender and shreds easily.
- Step 4: Meanwhile, peel 2 large ripe plantains and slice them diagonally into 1/2-inch thick pieces. Heat 1/4 cup vegetable oil in a skillet over medium heat. Fry plantain slices for 2-3 minutes per side until golden and caramelized. Drain on paper towels.
- Step 5: Serve shredded beef with fried plantains on the side, spooning some of the slow cooker sauce over the beef for added flavor.
Frequently asked questions
How long does Dominican-Style Slow Cooker Beef with Sofrito and Plantains take to make?
Total time is about 500 minutes (20 min prep + 480 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Dominican-Style Slow Cooker Beef with Sofrito and Plantains?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pounds beef chuck roast from drying out.
Can I substitute ingredients in Dominican-Style Slow Cooker Beef with Sofrito and Plantains?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Dominican-Style Slow Cooker Beef with Sofrito and Plantains for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Dominican-Style Slow Cooker Beef with Sofrito and Plantains?
Caribbean beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
