Crock Pot Ropa Vieja

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One meal Andy and I always gravitate towards is some type of delicious meat over rice and topped with cilantro. It varies from my picadillo (previously Andy's favorite) to a burrito bowl of some sort. I've always been hesitant to branch out more than that since I'm not too familiar with cooking meats outside of ground beef/turkey and chicken.

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In an effort to challenge myself and create a new favorite meal for our little fam, I tried my hand at creating ropa vieja, one of my favorite Cuban dishes. I get no shortage of Cuban flavor between living in Tampa and having a Cuban sister-in-law, but still love creating my favorite restaurant meals in my own kitchen.

I wasn't sure how challenging this meal would be to make but it actually turned out to be incredibly simple since the crock pot does most of the work. Served over rice and with a side of black beans, a sprinkle of onions and cilantro, and a squeeze of lime, this ropa vieja has just become the Weir's new favorite dish.

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Crock Pot Ropa Vieja

  • 2 - 2 1/2lb of beef chuck roast
  • 15 oz. can crushed tomatoes
  • 4 oz can diced green chiles
  • 4 oz. tomato paste
  • 1 onion, diced
  • 1 poblano pepper, diced
  • 3 cloves of garlic, minced
  • 2 tbs red wine vinegar
  • 2 tbs cumin
  • 1 tbs dried oregano
  • 1 tbs red pepper flakes
  • salt and pepper to taste

Optional Sides & Toppings

  • White rice
  • Black beans
  • Additional chopped onion
  • Cilantro
  • Lime wedges
  1. In a large skillet over medium-high heat, pour 2 tsp olive oil.
  2. Salt and pepper both sides of your chuck roast and place it in the skillet, cooking on each side for 3 - 5 minutes or until the meat is seared.
  3. While the meat cooks, place the remaining ropa vieja ingredients in the crock pot, stirring to combine.
  4. Place your meat in the center of the crock pot and spoon the tomato mixture over-top of the meat.
  5. Turn your crock pot on low for 7 - 8 hours.
  6. Around 7 hours, shred your meat, return to the crock pot and stir it with the liquid. Continue cooking until ready to serve.
  7. Serve the meat over a bowl or rice (or cauliflower rice) alongside black beans, topped with onion, cilantro, and lime juice.

*To keep this recipe paleo, serve over cauliflower rice and omit the black beans.