Have you ever heard of Ropa Vieja? Well it is Spanish for Cuban shredded beef. My husband likes to call it stew beef. This shredded beef is simmered in peppers onions and sauce that will make your entire house smell delicious.
I mean my daughter who is a pesce–pollotarian (which means she only eats fish and chicken) said the smell was almost making her have a taste and change her mind for the night.
Crockpot meals are some of the beast and easist ways to get dinner on the table . It allows you the ability to not have to tend it but just allow it to cook on its own and allow you to do what needs to be done around the house.
This is a perfect weekday or weekend meal that is sure to make all happy and belly’s full.
Crockpot Ropa Vieja (cuban shredded beef)
- Prep Time: 20
- Cook Time: 6 hours
- Total Time: 6 hours 20 minutes
- Yield: serves 6
- Category: Dinner
- Method: Crockpot
Ingredients
Shredded Beef:
1 tablespoon Olive Oil
2–3 lb. Beef Chuck Roast
2 garlic cloves
Salt & Black Pepper to season
Ropa Vieja Sauce:
3–4 garlic cloves, sliced
1 red onion, thinly sliced
1 green or red pepper, thinly sliced
15 oz. tomato sauce (no salt)
2 tablespoons tomato paste
1 tablespoon red wine vinegar
1 tablespoon of cumin
2 teaspoons dry oregano
1 teaspoon sea salt
1 teaspoon chili powder
1 teaspoon smoked paprika
1/4 teaspoon ground allspice
1/4 cup fresh cilantro
Instructions
Season generously beef with salt and pepper on both sides, I like to press in the salt/pepper into the meat.
Using a paring knife, cut three slits into the meat and stuff each slit with a clove of chopped garlic pieces.
Prep Veggies. Slice the pepper and onion. Add the sliced onions and peppers to the crockpot.
Sear Meat. Heat a large skillet to medium high heat. Add extra virgin olive oil to pan. Place beef chuck roast in the pan and sear for 5 minutes, without touching the meat. Flip and sear the other side for an additional 5 minutes. Remove seared meat and place in crockpot on top of sliced onions and peppers.
Make Sauce. In a small bowl, add sliced garlic cloves, tomato sauce, tomato paste, red wine vinegar, cumin, oregano, sea salt, chili powder, smoked paprika, ground allspice and cilantro. Mix everything together.
Pour the sauce over the beef and veggies. Making sure meat is all covered.
Cover and cook on HIGH for 6 hours or LOW for 8-9 hours.
Once cooked, remove meat from the crock pot and shred using two forks. Add the shredded beef back to the crock pot and mix in with sauce.
Serve over a bed of cilantro lime rice, black beans and fried sweet plantains. I like to add more fresh chopped cilantro and a lime wedge.
Enjoy!
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