Name: Cuban Beef Roast with Summer Vegetables
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Ingredients: 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

Cuban Beef Roast with Summer Vegetables

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Prep Time 10

Cook Time 6

Total Time 16

Servings servings

Ingredients

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

Instructions

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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Cuban Beef Roast with Summer Vegetables