Pabellón Criollo Style Shredded Beef with Black Beans and Rice

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

Slow-cooked shredded beef simmered in a rich tomato and pepper sauce, served alongside black beans and fluffy white rice for a traditional Venezuelan main dish. This latin american-inspired beef ready in about 200 minutes pairs beef chuck roast, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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 roast
• 1 tsp salt
• 1/2 tsp black pepper
• 3 tbsp vegetable oil
• 1 cup white onion, chopped
• 1 cup red bell pepper, chopped
• 4 cloves garlic cloves, minced
• 14 oz canned diced tomatoes
• 1 cup beef broth
• 1 tsp ground cumin
• 1/2 tsp dried oregano
• 2 cups black beans (cooked)
• 1 1/2 cups long-grain white rice
• 3 cups water
• 2 tbsp vegetable oil (for rice)
• 1/2 tsp salt (for rice)

Instructions

1. Step 1: Season 2 lbs beef chuck roast with 1 tsp salt and 1/2 tsp black pepper. Heat 3 tbsp vegetable oil in a large pot over medium-high heat and sear the beef on all sides until browned, about 4-5 minutes per side. Remove beef and set aside.
2. Step 2: In the same pot, add 1 cup chopped white onion, 1 cup chopped red bell pepper, and 4 minced garlic cloves. Sauté over medium heat for 5 minutes until softened and fragrant.
3. Step 3: Stir in 14 oz canned diced tomatoes, 1 cup beef broth, 1 tsp ground cumin, and 1/2 tsp dried oregano. Return the beef to the pot, cover, reduce heat to low, and simmer gently for 2.5 to 3 hours until beef is tender and falls apart easily.
4. Step 4: While beef cooks, rinse 1 1/2 cups long-grain white rice under cold water until water runs clear. Heat 2 tbsp vegetable oil in a medium saucepan over medium heat. Add rice and toast for 2 minutes, stirring frequently.
5. Step 5: Add 3 cups water and 1/2 tsp salt to the rice, bring to a boil. Reduce heat to low, cover, and cook for 18 minutes until water is absorbed and rice is fluffy.
6. Step 6: Remove beef from pot and shred with two forks. Return shredded beef to pot and stir to combine with sauce.
7. Step 7: Warm 2 cups cooked black beans in a small saucepan over low heat.
8. Step 8: To serve, plate a portion of white rice topped with shredded beef and a side of black beans.