Dominican-Style Slow Cooker Sancocho with Root Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-31 · Updated 2026-07-31

A hearty Dominican stew slow-cooked with a medley of root vegetables, plantains, and tender meat, infusing rich flavors and comfort. This Caribbean-inspired beef recipe, ready in about 440 minutes, pairs beef chuck, cut into 2-inch cubes, sweet potatoes, peeled and cubed, corn on the cob, cut into thirds 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 lbs beef chuck, cut into 2-inch cubes
• 2 green plantains, peeled and cut into 2-inch pieces
• 2 cups yuca (cassava), peeled and cut into chunks
• 1 cup sweet potatoes, peeled and cubed
• 2 ears corn on the cob, cut into thirds
• 1 medium white onion, chopped
• 4 cloves garlic cloves, minced
• 1 medium bell pepper, chopped
• 6 cups beef broth
• 3 tbsp olive oil
• 1 tsp oregano, dried
• 2 tsp salt
• 1 tsp black pepper
• 1/4 cup fresh cilantro, chopped

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large skillet over medium-high heat. Add 2 lbs beef chuck cubes and brown on all sides for 6-8 minutes until caramelized. Transfer beef to the slow cooker.
2. Step 2: In the same skillet, sauté 1 medium chopped white onion, 4 minced garlic cloves, and 1 medium chopped bell pepper for 4 minutes until softened and fragrant. Add 1 tsp dried oregano, 2 tsp salt, and 1 tsp black pepper, stirring to combine. Transfer this mixture to the slow cooker.
3. Step 3: Add 6 cups beef broth, 2 peeled and cut green plantains, 2 cups peeled yuca chunks, 1 cup cubed sweet potatoes, and 2 ears corn cut into thirds to the slow cooker. Stir gently to mix.
4. Step 4: Cover and cook on low for 7-8 hours or on high for 4-5 hours until beef is tender and vegetables are soft.
5. Step 5: Before serving, stir in 1/4 cup chopped fresh cilantro for brightness. Serve hot with white rice or crusty bread to soak up the flavorful broth.