Monday, September 05, 2011

Ropa Vieja

This recipe is a crockpot recipe, but can easily be slow cooked in an oven for the same great flavor.  This has great flavor and is so tender!


  • 2 lb. beef chuck roast
  • 3 cloves garlic
  • 2 red bell peppers, cut into wedges
  • 2 green bell peppers, cut into wedges
  • 1 yellow onion, cut into wedges
  • 6 oz. tomato paste - about half a can
  • 1/2 c. red wine vinegar
  • 1/2 tsp seasoned salt
  • pepper to taste
  1. Pierce the beef roast to tenderize it and let the flavors in, and place it into a slow cooker with the garlic, red bell peppers, green bell peppers, yellow onions and sweet onions. Stir in the tomato paste and red wine vinegar. Sprinkle with seasoned salt and ground black pepper.
  2. Cover, and cook on Low until the beef is tender, 7 to 8 hours. Remove beef, and shred into long strands using two forks. Return the meat to the slow cooker and combine with the vegetables.
  3. Cook on Low until the meat and vegetables are very tender, about 30 minutes.

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