Slow Cooker Pabellón Criollo with Shredded Beef and Black Beans

By AislePrompt Editorial · Published 2026-06-05 · Updated 2026-06-05

Tender slow-cooked shredded beef served over white rice with stewed black beans and sweet fried plantains, a classic Venezuelan comfort dish. This Latin American-inspired slow-cooker recipe, ready in about 500 minutes, pairs beef chuck roast, beef broth, onion, sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 540 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
• 2 cups beef broth
• 1 medium onion, sliced
• 1 medium green bell pepper, sliced
• 3 cloves minced garlic
• 1 tsp ground cumin
• 1 tsp paprika
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 2 cups cooked black beans
• 4 cups white rice, cooked
• 2 large ripe plantains, peeled and sliced
• 1/4 cup vegetable oil

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Instructions

1. Step 1: Place 2 lbs beef chuck roast in a slow cooker. Add 2 cups beef broth, 1 medium sliced onion, 1 medium sliced green bell pepper, 3 cloves minced garlic, 1 tsp ground cumin, 1 tsp paprika, 1 1/2 tsp salt, and 1/2 tsp black pepper.
2. Step 2: Cover and cook on low for 8 hours until the beef is very tender and shreds easily with a fork.
3. Step 3: Once cooked, remove the beef and shred it using two forks. Return shredded beef to the slow cooker and stir to coat with the cooking juices.
4. Step 4: While the beef cooks, heat 1/4 cup vegetable oil in a skillet over medium heat. Fry 2 large peeled and sliced plantains for 2-3 minutes per side until golden and caramelized. Drain on paper towels.
5. Step 5: Warm 2 cups cooked black beans in a saucepan over low heat.
6. Step 6: To serve, plate 1 cup cooked white rice, top with 1/2 cup shredded beef, 1/2 cup black beans, and 3-4 fried plantain slices per serving.