A flavorful and tender Cuban-inspired beef roast, perfect for a comforting meal.
Mix the flour, half of the cumin, salt, and pepper in a shallow dish.
Ensure the seasoning mix is evenly combined for consistent flavor.
Coat the beef roast in the seasoned flour mixture.
Pat the beef dry before coating to help the flour adhere better.
Heat olive oil in a large skillet over medium heat and brown the beef on all sides.
Searing locks in the juices and adds a rich flavor to the beef.
Transfer the beef to a slow cooker and cover.
Preheat the slow cooker for even cooking.
In the same skillet, sauté the onions and garlic until softened.
Stir frequently to prevent the garlic from burning.
Add the remaining cumin, stewed tomatoes, tomato paste, red wine, and bay leaf to the skillet. Bring to a simmer.
Crush the tomatoes slightly with the spoon for a smoother sauce.
Pour the sauce over the beef in the slow cooker. Cover and cook on low for 8 hours.
Turn the beef halfway through cooking for even flavor distribution.
Remove the beef from the slow cooker and let it rest under foil. Reduce the sauce by cooking on high for 10 minutes.
Skim off any excess fat from the sauce for a cleaner taste.
Slice the beef and serve with the sauce drizzled on top.
Garnish with fresh parsley for a pop of color and freshness.
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