Slow Cooker Venezuelan Pabellón Criollo with Shredded Beef and Black Beans

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A comforting slow-cooked Venezuelan classic featuring tender shredded beef served with sweet fried plantains and black beans over white rice. This latin american-inspired beef ready in about 500 minutes pairs beef chuck roast, onion, sliced, garlic cloves, minced 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.

★ 4.3 (14 ratings) Prep: 20 min Cook: 480 min Serves 6 Latin American cuisine 550 cal/serving
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Ingredients

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Instructions

  1. Step 1: Season 2 lbs beef chuck roast with 1 tsp salt, 1/2 tsp black pepper, 1 tsp ground cumin, and 1 tsp paprika, rubbing evenly over all sides.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Sear the beef for 3-4 minutes per side until well browned and fragrant.
  3. Step 3: Transfer the beef to the slow cooker. Add 1 sliced medium onion, 4 minced garlic cloves, and 1 cup beef broth. Cover and cook on low for 8 hours until beef is tender and shreds easily.
  4. Step 4: Meanwhile, heat a large non-stick skillet over medium heat. Add 1 tbsp sugar and 1 tbsp olive oil, then add 2 large sliced ripe plantains. Fry for 3-4 minutes per side until golden and caramelized.
  5. Step 5: Warm 2 cups cooked black beans in a saucepan over low heat.
  6. Step 6: Once beef is done, shred it with two forks, mixing with cooking juices.
  7. Step 7: To serve, plate 1/2 cup cooked white rice, top with 1/3 cup shredded beef, 1/3 cup black beans, and 3-4 slices of fried plantains. Garnish with fresh herbs if desired.

Frequently asked questions

How long does Slow Cooker Venezuelan 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 Venezuelan 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 Venezuelan 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 Venezuelan 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 Venezuelan Pabellón Criollo with Shredded Beef and Black Beans?

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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