This slow cooker Ropa Vieja is perfect for your busiest days. The beef slow cooks in a mixture of peppers, tomatoes, garlic, and spices which produces flavor-packed results. Round out the meal with Cilantro Quinoa and Smashed Black Beans.
I know what you’re thinking. Really, I do.
I agree that a hammerhead shark would indefinitely beat a crocodile in an unexpected duel. But that’s neither here nor there.
(#Sharkweek, much?)
I bet you were ALSO thinking, “What the heck?! Why would I pull out my slow cooker in the middle of the summer when all I want to do is be outside?!”
I feel you. I too am enamored with meals al fresco, more than likely grilled, that come together with ease and perhaps a little patience. But hey, I’d happily wait for my dinner drinking a glass of rosé on my patio, nibbling on a little pre-dinner snack.
However, like most who also have a full-time job, traffic to trudge through (SUMMER CONSTRUCTION CAN CEASE IMMEDIATELY PLEASE), gyms to get get to, houses to clean, friends to see…..(moment of panic – am I an adult?) – I don’t always have the luxury of enjoying the aforementioned luxurious picture of dinner time.
What if you could come home from said full-time job, through said summer construction traffic, following the gym date with your friend, to a healthy, delicious, and flavorful dinner – ALREADY PREPARED.
I know, I know. You love me. And I love you too, which is why I’m sharing this unreal recipe for Slow Cooker Ropa Vieja (or Cuban Shredded Beef, for those of you who don’t recall a lick of the 5 years of Spanish you took in high school).
RIIIIIIIGGGHHHTTTTT?! I’m salivating too. What’s not to want here?
Perfectly shredded, melt-in-your-mouth beef.
Cilantro spiked quinoa.
Smashed black beans (#allthecumin).
LIME LIME LIME.
DIOS MIO. (=OMG. Really, you should probably brush up those Spanish skills, yo).
This dish comes together in no time.
Well, actually, it takes a lot of time.
But you won’t even notice because you’ll be doin’ you all day while this slowly cooks away, filling your house with the undeniably delicious scent of supper time.
What’s your favorite slow cooker meal? I hope this turns in to one of your favorites.
Slow Cooker Ropa Vieja (Cuban Shredded Beef)
Ingredients
For the Ropa Vieja:
- 2.25 lb chuck roast
- 1 Tbsp oil
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 medium yellow onion thinly sliced
- 8 garlic cloves minced
- 1 14 oz can diced tomatoes
- 1 7 oz can diced green chiles
- 4 sprigs fresh oregano (or 1 tsp dried)
- 2 tsp smoked paprika
- 1 tsp cumin
- 1 tsp salt
For the Cilantro Quinoa:
- 2 cups Cooked quinoa
- 1/4 cup cilantro chopped
For the Black Beans:
- 1 tsp olive oil
- 1 clove garlic minced
- 1 15 oz can black beans, lightly drained
- 1 Tbsp cumin
- limes, for serving
Instructions
For the Ropa Vieja:
- Heat a dutch oven over medium heat. Add oil to pan.
- Add roast, searing on all sides, about 10 minutes total.
- Meanwhile, prepare peppers, onion, and garlic. Place in bottom of slow cooker. Top with diced green chiles and diced tomatoes. Sprinkle on spices.
- Place seared roast on top of ingredients in slow cooker. Cook on low for 6-8 hours, or until meat easily shreds.
- Remove roast from slow cooker and completely shred. Return to slow cooker, adding cilantro.
For the Cilantro Quinoa:
- Add chopped cilantro to cooked quinoa. Keep warm until ready to serve.
For the Black Beans:
- Add olive oil and garlic to a small saucepan. As soon as garlic is fragrant, add lightly drained beans.
- As beans cook, lightly mash them with a fork (or a potato masher works great!). Once warmed through and mashed, add cumin.