Slow Cooker Ropa Vieja

What you need:

• 2 Tbsp. canola oil, divided
• 2 lb. boneless chuck roast
• Salt and pepper
• 1 carrot, peeled and sliced in half lengthwise
• 1 Cubanelle pepper or green bell pepper, seeded and thinly sliced
• 1 red bell pepper, seeded and thinly sliced
• 1 medium yellow onion, thinly sliced
• 10 cloves minced garlic
• 1/2 cup dry white wine
• 2 cups canned tomato puree
• 1 can (6 oz.) tomato paste
• 1 cup chicken broth
• 1 tsp. ground cumin
• 1 tsp. oregano
• 1 bay leaf
• 1/2 cup sliced green olives
• 1 Tbsp. white vinegar

For serving:

• 1/2 cup cilantro, chopped
• 2 limes, cut into wedges

Directions:

1. Season meat with salt and pepper. Heat 1 Tbsp. oil in a heavy skillet and brown meat over high heat for 3 minutes on each side.
2. Transfer meat to a slow cooker and add carrot.
3. In the same skillet, add 1 Tbsp. oil and add peppers, onion, and garlic. Cook for 6 to 7 minutes over medium heat, stirring often.
4. Add wine and simmer for 1 minute, scraping the bottom of the pan. Pour into slow cooker.
5. In a medium bowl, mix together tomato puree, tomato paste, chicken broth, cumin, oregano, bay leaf, and 2 tsp. salt. Pour into crockpot.
6. Cook on HIGH for 6 hours. Shred and return to slow cooker.
7. Stir in olives and vinegar and cook for another 30 minutes.
8. Serve with cilantro and lime wedges. Traditionally, ropa vieja is served with white rice and black beans.

Recipe from Panning the Globe

Posted on Fantastical Sharing of Recipes