Crockpot Cuban Ropa Vieja (Shredded Beef) Recipe

Name: Crockpot Cuban Ropa Vieja (Shredded Beef)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds roast preferably a chuck roast, rump roast, flank steak or skirt steak; adobo seasoning Goya; 1 tablespoon olive oil; 1 onion peeled and chopped into large chunks; 1 pepper deseeded and chopped into large chunks; 3 cloves garlic chopped; 2 bay leaves; 1 cube chicken bouillon cut in half; 1/2 cup dry red wine Bordeaux, Merlot, Cabernet; 1 teaspoon cumin; 1 1/4 teaspoons dried oregano; 1 packet sazon seasoning; 8 ounces tomato sauce; 1/2 cup fresh cilantro chopped; 2 tablespoons pimento stuffed olives; salt; pepper

Servings: persons

3 pounds roast preferably a chuck roast, rump roast, flank steak or skirt steak
adobo seasoning Goya
1 tablespoon olive oil
1 onion peeled and chopped into large chunks
1 pepper deseeded and chopped into large chunks
3 cloves garlic chopped
2 bay leaves
1 cube chicken bouillon cut in half
1/2 cup dry red wine Bordeaux, Merlot, Cabernet
1 teaspoon cumin
1 1/4 teaspoons dried oregano
1 packet sazon seasoning
8 ounces tomato sauce
1/2 cup fresh cilantro chopped
2 tablespoons pimento stuffed olives
salt
pepper

1
Season the roast with a liberal sprinkle of Adobo seasoning and a 1/4 teaspoon of oregano. Heat up a pan on medium-high heat and drizzle in the olive oil. Sear the roast on both sides for 2-3 minutes, until you have some crusty brown deliciousness. Take the roast out of the pan and set it aside.
2
Chop the onions, peppers, and garlic and toss them into the slow cooker's ceramic insert. Measure out the wine (1/2 cup). Pour tomato sauce into the wine. Add 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1 teaspoon of cumin, 1 teaspoon of oregano, half of the chicken bouillon cube & the Sazon packet into the wine/tomato sauce mixture. Stir it together.
3
Lay the roast on top of the chopped veggies in the crock pot. Toss in the bay leaves and olives and pour in the wine/tomato sauce mixture. Cook the roast on low for 8 hours or high for 4. When the roast is done, pull it out of the sauce and shred with a 2 forks. Meanwhile, it's time to finish the sauce. Remove the bay leaves. Using an emersion blender or regular blender, blend up the sauce until it's mostly smooth. Check for seasoning. If it needs a bit more salt, add in the other half of the chicken bouillon cube or a pinch of salt and stir. Toss the shredded beef back into the blended sauce.
4
Finally, toss in the chopped cilantro and stir to combine. Set the slow cooker to warm to keep this piping hot until you're ready to serve.

1043

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3 pounds roast preferably a chuck roast, rump roast, flank steak or skirt steak, adobo seasoning Goya, 1 tablespoon olive oil, 1 onion peeled and chopped into large chunks, and more.

Yes, Crockpot Cuban Ropa Vieja (Shredded Beef) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crockpot Cuban Ropa Vieja (Shredded Beef)

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