Easy Crock Pot Cuban Beef

INGREDIENTS:
2 lb beef chuck roast
4 cups brown rice or cauliflower rice
1 can black beans, drained
1 poblano pepper (chopped)
1 medium white onion (one half thinly sliced, and the other half chopped)
1 6-oz can tomato paste
1 cup beef broth
2 T olive oil
2 T cumin
1 T oregano
1 T garlic
1 T smoked paprika
1⁄2 cup cilantro (chopped)
1 lime (cut into wedges) 

INSTRUCTIONS:
Heat olive oil in a large pan over medium-high heat. Once olive oil is shimmering hot, sear chuck roast for 2 minutes on each side.

Place chuck roast (with oil and drippings from pan) in crock-pot. Add poblano pepper, sliced onion and black beans. Pour in beef broth and tomato paste. Add cumin, smoked paprika, oregano, and garlic. Stir ingredients. Place lid on crock-pot, and heat on low 6-8 hours.

Once beef is fork-tender, shred on a large plate, using two forks. Return to crock-pot for 30 minutes.

We like to serve over brown rice with chopped onion, cilantro, and a lime wedge with black beans on the side. Pan-fried plantain slices also compliment this Cuban dish!