Slow-Cooked Pabellón Criollo with Shredded Beef and Plantains

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A classic Venezuelan plate featuring tender slow-cooked shredded beef served with black beans, rice, and sweet fried plantains. This latin american-inspired beef ready in about 500 minutes pairs beef chuck roast, medium, diced yellow onion, medium, diced green bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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: 480 min Serves 6 Latin American cuisine 520 cal/serving
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Ingredients

Instructions

  1. Step 1: Season 2 lbs beef chuck roast with 1 tsp salt, 1/2 tsp ground black pepper, and 1 tsp ground cumin. Heat 2 tbsp olive oil in a large skillet over medium-high heat and brown the beef on all sides, about 3-4 minutes per side.
  2. Step 2: Transfer the beef to a slow cooker and add 1 medium diced yellow onion, 1 medium diced green bell pepper, 4 minced garlic cloves, and 2 cups beef broth. Cook on low for 8 hours until beef is tender and easily shredded.
  3. Step 3: While beef cooks, heat 1/2 cup vegetable oil in a frying pan over medium heat. Fry 2 large peeled and sliced ripe plantains for 2-3 minutes per side until golden brown and caramelized. Drain on paper towels.
  4. Step 4: When beef is done, shred it with two forks and mix well with the cooking juices.
  5. Step 5: To serve, plate 1/3 cup cooked white rice, 1/3 cup cooked black beans, 1/3 cup shredded beef, and 4-5 slices of fried plantain per serving.

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Frequently asked questions

How long does Slow-Cooked Pabellón Criollo with Shredded Beef 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 Slow-Cooked Pabellón Criollo with Shredded Beef 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 beef chuck roast from drying out.

Can I substitute ingredients in Slow-Cooked Pabellón Criollo with Shredded Beef 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 Slow-Cooked Pabellón Criollo with Shredded Beef 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 Slow-Cooked Pabellón Criollo with Shredded Beef and Plantains?

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.

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