Cuban Beef Roast with Summer Vegetables

Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings 4 servings


  • 2 tablespoons coconut oil
  • 2 pounds beef rump roast
  • 2 teaspoons onion powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground ginger
  • 5 cloves garlic peeled
  • ¼ cup apple cider vinegar
  • sea salt and freshly ground black pepper to taste
  • 2 large yellow bell pepper seeded, thinly sliced
  • 4 cups water
  • 1 pound fresh green beans
  • ¼ cup chopped cilantro


  • In a crock cooker place the coconut oil through the bell peppers. Pour the water over the roast so the seasonings mix in with the vegetables. Cover and cook for 6 hours until meat is tender and cooked to desired doneness. At about 4 hours in add in the green beans and stir.
  • Slice meat and serve warm alongside cooked vegetables and juices from the pot with a sprinkle of cilantro.
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