Crock Pot Ropa Vieja (Beef, Peppers, and Onions)
Ropa Vieja is one of those "dishes that keeps on giving." It is supposed to be shredded beef. But when I serve it, it's more like a stew, with chunks of meat. Then when it's cool, I get in there and shred the meat with my hands. It takes only about two minutes and is so much easier than using forks. Then I serve it over spaghetti squash, or, for yet another option, serve in low-carb tortillas with avocado and cilantro."We loved this recipe. I always order this when we visit a local latin restaurant. I actually thought this was tastier. I didn't have celery so I added a little celery seed. I love bay leaves, so I added about 5-6. I also added about 1/4 cup red wine. The color and texture was excellent. I will make this over and over. I love crockpot dishes. Thanks for sharing. " - Bvanhoogten
Yield: 8 Servings Ready in 3 hours
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|3 pounds chuck roast; (cut it into pieces about 2-3 inches on a side - the butcher can|
|1 SmallOnion; chopped (red or yellow onion)|
|1 cupchopped celery; (or more)|
|2 mediumgreen peppers; chopped|
|2 mediumred peppers; chopped|
|1 can chopped tomatoes; (15 oz)|
|1 smallcan tomato paste; (6 oz)|
|2 bay leaves|
|2 tablespoonschili powder|
|3 CubesBeef Boullion|
|salt and pepper; To taste|
Crock Pot Ropa Vieja (Beef, Peppers, and Onions) Preparation
1) Salt and pepper the meat, and brown it (can chop veggies while meat is browning).
2) Layer onion and celery on bottom of crock pot (slow cooker).
3) Put meat on top.
4) Drain the tomatoes and save juice. Layer tomatoes and peppers over the meat, along with the bay leaves.
5) Mix the rest of the ingredients together (including the reserved tomato liquid) and pour over the rest of the food.
Cook 2 to 3 hours on high, or 5 to 7 hours on low.
Nutritional Analysis: Each of 10 servings is 8 grams of effective (usable) carbohydrate plus 3 grams of fiber, 28 grams protein, and 340 calories.
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