Slow Cooker Pabellón Criollo with Shredded Beef and Black Beans
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 ready in about 500 minutes pairs beef chuck roast, beef broth, medium 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
Instructions
- 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.
- Step 2: Cover and cook on low for 8 hours until the beef is very tender and shreds easily with a fork.
- 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.
- 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.
- Step 5: Warm 2 cups cooked black beans in a saucepan over low heat.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow Cooker Pabellón Criollo with Shredded Beef and Black Beans 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 Cooker Pabellón Criollo with Shredded Beef and Black Beans?
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 Cooker Pabellón Criollo with Shredded Beef and Black Beans?
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 Cooker Pabellón Criollo with Shredded Beef and Black Beans 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 Cooker Pabellón Criollo with Shredded Beef and Black Beans?
Latin American slow cooker 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.
