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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Rest Caribbean

• Dietary Style

• Preparation Time

  Cooking Time - 615 minutes, Preparation Time - 15 minutes

• Source

  All Recipes

| 1. Heat avocado oil in a large skillet over medium-high heat; cook beef roast in the hot oil until browned, about 4 minutes per side. Transfer roast to a slow cooker. Pour tomatoes and beef broth over roast; add onions and bell peppers. | 2. Mix tomato paste, garlic, olive oil, vinegar, cumin, and salt together in a bowl; pour over onions and bell peppers. | 3. Cook on High for 1 hour. Decrease heat to Low and cook until beef is tender enough to shred, about 8 hours. | 4. Remove beef from slow cooker and shred on a work surface using 2 forks. Return shredded beef to slow cooker; add cilantro and stir. | 5. Cook on Low for 1 hour more. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
avocado oil	1	tablespoon		123.76	0.0	0.0	14.0
beef sirloin tip roast	2	pounds		806.9352	0.0	179.5204	4.5333
tomato	1	can	fire-roasted diced drained	62.068999999999996	13.7631	3.2384	0.5397
beef broth	1	cup		16.8	0.096	2.736	0.528
onion	2		sliced	128.0	29.888	3.52	0.32
bell pepper	3		seeded sliced	806.9352	0.0	179.5204	4.5333
tomato paste	1	can		139.4	32.147	7.343999999999999	0.799
garlic	2	tablespoons	minced	25.33	5.6202	1.0812	0.085
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
red wine vinegar	1	tablespoon		2.8310000000000004	0.0402	0.006	0.0
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
salt	1	teaspoon		-	-	-	-
cilantro	1/4	cup	chopped	0.92	0.1468	0.0852	0.0208

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.