Slow Cooker Ropa Vieja (Cuban Shredded Beef)
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.
Servings: 8 servings
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.