Slow Cooker Ropa Vieja

This Ropa Vieja Recipe is extremely juicy, tender, bursting with rich, complex flavors and so easy made in the slow cooker! It’s made with tender, juicy beef, bell peppers, onions and Spanish olives slow cooked in aromatic crushed tomatoes and seasonings for mouthwatering flavor fireworks. This intensely juicy, perfectly seasoned beef can be served with rice and beans to soak up the sensational sauce or I’ve included TONS of unconventional serving ideas. This Cuban Ropa Vieja makes the easiest dinner, holiday or party food/Game Day food, and also is make ahead and freezer friendly. You don’t want to miss this Ropa Vieja recipe.

INGREDIENTS

• 3 lbs. chuck roast (may sub flank steak - see notes)
• 2 tablespoons Vegetable oil
• 1 red onion sliced ¼-inch thick
• 1 28 oz. can crushed tomatoes
• 1 cup low sodium beef broth
• 2 tablespoons low sodium soy sauce
• 1 tablespoon apple cider vinegar

Slow Cooker Ropa Vieja

• 1 teaspoon liquid smoke
• 1 tablespoon beef bouillon or better than bouillon
• 1 TBS EACH dried oregano, ground cumin
• 1 tsp EACH smoked paprika, ground coriander, all spice
• 1/2 teaspoon salt
• 1/2-1 teaspoon ground chipotle chili pepper
• 6 cloves garlic minced
• 1 bay leaf
• 1 red bell pepper sliced ¼-inch thick
• 1 green bell pepper sliced ¼-inch thick

ADD LATER

• 3/4 cup pimiento-stuffed Spanish olives drained and halved
• Ropa Vieja

INSTRUCTIONS

1. Heat oil in a large cast iron skillet over medium high heat. Using tongs, sear meat on all sides until browned and transfer to a 6 qt. (or larger) slow cooker.
2. Add sliced onions to the skillet and sauté over medium-high heat for 5 m minutes; set aside (don’t add to crockpot yet).
3. Add crushed tomatoes through bay leaf to the crockpot and stir to combine, flipping the roast over to coat. Top beef with red onions and bell peppers.
4. Cover and cook on low for 8-10 hours or on high for 4-6 hours OR until roast is super tender and easily sheds with a fork.
5. Once tender, shred roast and discard excess fat. Stir in the olives and let rest 15-30 minutes to absorb some of the juices. Taste and season with additional salt and/or ground chipotle chili pepper. Serve with rice and beans or see the post for TONS of serving ideas.

Source Recipes HERE

Bagikan Artikel ini