Slow-Cooked Venezuelan Pabellón Criollo with Shredded Beef

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

A traditional Venezuelan dish featuring tender slow-cooked shredded beef served with black beans, white rice, and fried ripe plantains. This latin american-inspired beef ready in about 500 minutes pairs beef chuck roast, medium onion, diced, medium green bell pepper, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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 medium onion, diced
• 1 medium green bell pepper, diced
• 4 cloves garlic cloves, minced
• 2 cups beef broth
• 2 tbsp tomato paste
• 1 tsp ground cumin
• 1/2 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups cooked black beans
• 2 cups long-grain white rice, cooked
• 2 large ripe plantains
• 1/4 cup vegetable oil
• 2 tbsp fresh cilantro, chopped

Instructions

1. Step 1: In a slow cooker, combine 2 lbs beef chuck roast, 1 medium diced onion, 1 medium diced green bell pepper, 4 minced garlic cloves, 2 cups beef broth, 2 tbsp tomato paste, 1 tsp ground cumin, 1/2 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Stir to combine.
2. Step 2: Cook on low heat for 8 hours or on high for 4 hours until the beef is very tender and easily shredded with forks.
3. Step 3: While beef cooks, peel and slice 2 large ripe plantains into 1/2-inch thick diagonal pieces.
4. Step 4: Heat 1/4 cup vegetable oil in a large skillet over medium-high heat. Fry plantain slices for 2-3 minutes per side until golden brown and caramelized. Drain on paper towels.
5. Step 5: Remove beef from the slow cooker and shred it using two forks. Return shredded beef to the slow cooker, stir well to coat with sauce.
6. Step 6: To serve, plate 1/2 cup cooked white rice, 1/2 cup cooked black beans, 1/2 cup shredded beef, and 4-5 pieces of fried plantains. Garnish with 2 tbsp chopped fresh cilantro.