Dominican-Style Slow Cooker Beef with Sofrito and Sweet Potatoes

By · Reviewed by AislePrompt Editorial · ·

Tender beef slow-cooked in a rich Dominican sofrito sauce with sweet potatoes, delivering deep, comforting Caribbean flavors with minimal effort. This caribbean-inspired beef ready in about 440 minutes pairs cut into 2-inch cubes beef chuck roast, olive oil, medium, peeled and cubed sweet potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Prep: 20 min Cook: 420 min Serves 6 Caribbean cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Brown 2 pounds of beef chuck roast cubes in batches for 3-4 minutes per side until nicely seared. Transfer beef to the slow cooker.
  2. Step 2: Add 1 cup of Dominican-style sofrito sauce to the slow cooker along with 2 medium peeled and cubed sweet potatoes, 1 cup beef broth, 1 teaspoon adobo seasoning, 1/2 teaspoon ground black pepper, 1/2 teaspoon dried oregano, and 1 whole bay leaf.
  3. Step 3: Cover and cook on low for 7-8 hours or on high for 4-5 hours until the beef is tender and the sweet potatoes are soft.
  4. Step 4: Remove bay leaf, stir in 1 tablespoon fresh lime juice, and adjust seasoning if needed before serving over rice or with crusty bread.

Equipment for this recipe

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Frequently asked questions

How long does Dominican-Style Slow Cooker Beef with Sofrito and Sweet Potatoes take to make?

Total time is about 440 minutes (20 min prep + 420 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 Sweet Potatoes?

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 Sweet Potatoes?

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 Sweet Potatoes 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 Sweet Potatoes?

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.

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