Crockpot Cuban Ropa Vieja (Shredded Beef)

1. 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. 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. 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. 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.

* Per serving · 4 servings · Values may vary.