Alas, I was disappointed. BUT, NOT BECAUSE OF THE RECIPE. The flavors in this recipe are awesome. I unfortunately got the one piece of meat at my Giant that remained a bit too tough, even after 10 hours of crockpot cooking. I'm sure with a better cut of meat, this would have turned out perfectly. It was not really easily shredded like the traditional dish, so I had to settle for meat chunks. But the flavors were great and highly recommend you trying this. I elected to make black beans and rice for a side.
Her original post is here: http://paleomg.com/crockpot-ropa-vieja-cuban-style-rice/
Crockpot Ropa Vieja (serves 6-8)
- 1.5-2lbs chuck roast
- 1 yellow onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 (6 oz) can tomato sauce
- 1 (14 oz) can diced tomatoes
- 3 TB capers, drained
- 1 TB cumin
- 1 TB dried thyme
- 1 TB dried oregano
- 4 garlic cloves, peeled
- 1 bay leaf
- salt and pepper, to taste
Chop onions and peppers and place in a crockpot. Place your chuck roast on top and cut 4 deep slices into the chuck roast and push your garlic cloves into the roast. Add the cumin, thyme and oregano to the pot, as well as the salt and pepper. Then add your tomato sauce, diced tomatoes, capers, and bay leaf to the rest of the crockpot.
Place on low for 6-8 hours or high for 5-7 hours.When your ropa vieja is almost done, it’s time to cook your rice.
Once your ropa vieja is done cooking, use a fork to shred your beef in the crockpot. Serve ropa vieja on top of rice.
I'll admit, this was even more flavorful the next day and makes great leftovers.