Slow Cooker Ropa Vieja recipe

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Ingredients

1 tablespoon avocado oil
2 pounds beef sirloin tip roast
1 (28 ounce) can fire-roasted diced tomatoes, drained
1 cup beef broth
2 onions, sliced
3 bell peppers, seeded and sliced into strips
1 (6 ounce) can tomato paste
2 tablespoons minced garlic
1 tablespoon olive oil
1 tablespoon red wine vinegar
1 teaspoon ground cumin
1 teaspoon salt
¼ cup chopped fresh cilantro

Nutrition Info

326.7 calories
carbohydrate: 20.3 g
cholesterol: 65.3 mg
fat: 13.7 g
fiber: 4 g
protein: 30.2 g
saturatedFat: 4.1 g
servingSize: -
sodium: 1153.3 mg
sugar: 9.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat avocado oil in a large skillet over medium-high heat, cook beef roast in the hot oil until browned, about 4 minutes per side. Transfer roast to a slow cooker. Pour tomatoes and beef broth over roast, add onions and bell peppers.

  2. Mix tomato paste, garlic, olive oil, vinegar, cumin, and salt together in a bowl, pour over onions and bell peppers.

  3. Cook on High for 1 hour. Decrease heat to Low and cook until beef is tender enough to shred, about 8 hours.

  4. Remove beef from slow cooker and shred on a work surface using 2 forks. Return shredded beef to slow cooker, add cilantro and stir.

  5. Cook on Low for 1 hour more.

Recipe Yield

6 servings

Recipe Note

For anyone following a low-carb or grain-free diet, this pairs well with lime-cilantro cauliflower 'rice.'

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