Ropa Vieja
The next best thing to traveling all the way to Miami. Use any leftovers to make nachos.
Servings: 6 People
Calories: 270kcal
Ingredients
- 1.5-2 lbs chuck roast
- 1 onion thinly sliced
- 1 yellow bell pepper thinly sliced
- 1 red bell pepper thinly sliced
- 8 oz tomato sauce
- 1 14 oz can diced tomatoes or 2 diced tomatoes
- 1/2 cup green olives or capers
- 1 tbsp white vinegar
- 1 tbsp cumin
- 1 tbsp dried thyme
- 1 tbsp dried oregano
- 4 garlic cloves peeled
- 1 bay leave
- salt and pepper
Instructions
- Make a bed of sliced bell peppers and sliced onions in the crockpot. Season chuck roast with salt and pepper, don’t be shy.
- Use a knife to make 4 small cuts into the roast, stuff garlic into each cut. Set roast over veggie bed.
- Pour tomato sauce and diced tomatoes over roast. Add olives, vinegar and seasoning. Season with salt and pepper. Cook on low for 10 hours. Shred meat with two forks. Serve with rice.
Nutrition
Serving: 6g | Calories: 270kcal | Carbohydrates: 11g | Protein: 23g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 78mg | Sodium: 567mg | Potassium: 777mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1005IU | Vitamin C: 72.9mg | Calcium: 92mg | Iron: 5.2mg