Dominican-Style Slow Cooker Beef with Sofrito and Root Vegetables
Tender slow-cooked beef infused with classic Dominican sofrito and hearty root vegetables, perfect for comforting family meals. This latin american-inspired beef ready in about 500 minutes pairs cut into 2-inch cubes beef chuck roast, olive oil, beef broth 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
- 3 lbs, cut into 2-inch cubes beef chuck roast
- 2 tbsp olive oil
- 1 cup (blend of green peppers, onions, garlic, cilantro) sofrito
- 2 cups beef broth
- 2 medium, peeled and cut into chunks potatoes
- 3 medium, sliced carrots
- 1 large, peeled and cubed sweet potatoes
- 2 bay leaves
- 1 tsp ground cumin
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Season 3 lbs beef chuck cubes with 1 tsp salt and 1/2 tsp black pepper, then brown in batches for 3-4 minutes per side until deeply caramelized.
- Step 2: Transfer browned beef to the slow cooker. Add 1 cup sofrito, 2 cups beef broth, 2 peeled and chunked medium potatoes, 3 sliced medium carrots, 1 large peeled and cubed sweet potato, 2 bay leaves, and 1 tsp ground cumin.
- Step 3: Stir gently to combine, cover, and cook on low for 8 hours until the beef is fork-tender and the vegetables are soft.
- Step 4: Remove bay leaves before serving. Adjust seasoning with additional salt and pepper if needed.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Dominican-Style Slow Cooker Beef with Sofrito and Root Vegetables 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 Root Vegetables?
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 olive oil from drying out.
Can I substitute ingredients in Dominican-Style Slow Cooker Beef with Sofrito and Root Vegetables?
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 Root Vegetables 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 Root Vegetables?
Latin American 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.
Related recipes
Slow Cooker Dominican Beef Stew with Root Vegetables
Slow-Cooked Chilean Beef Stew with Potatoes and Carrots
Slow-Cooked Beef Chili with Chipotle and Black Beans
Slow-Cooked Beef Chili with Black Beans and Roasted Tomatoes
Slow-Simmered Beef Chili with Cumin and Smoked Paprika
Slow-Cooked Beef Chili with Black Beans and Roasted Peppers
