Slow Cooker Ropa Vieja with Cauliflower Rice
Tips for Experienced Cooks
To elevate this dish, consider toasting the spices before adding them to the slow cooker. This will release their aromatic oils and deepen the flavor of your ropa vieja. Another tip is to brown the beef on all sides in a skillet before adding it to the slow cooker. This adds a layer of complexity to the dish with the Maillard reaction. Lastly, you can finish the dish with a splash of lime juice and fresh cilantro for a bright contrast to the rich flavors.
Step 1: Prepare the Slow Cooker Ingredients
In a slow cooker, add the beef, onions, bell peppers, garlic, diced tomatoes, beef broth, cumin, smoked paprika, oregano, salt, and black pepper. Stir to combine.
- 1 lb beef
- 1 onion, diced
- 2 bell peppers, diced
- 4 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes
- 2 cups beef broth
- 2 teaspoons cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Step 2: Slow Cook the Beef
Cover and cook the beef mixture on low for 8 hours, or until the beef is tender and easily shreds with a fork.
Step 3: Prepare the Cauliflower Rice
While the beef is cooking, prepare the cauliflower rice. Cut the cauliflower into small florets and pulse in a food processor until it resembles rice.
Step 4: Sauté the Cauliflower Rice
Heat the olive oil in a large skillet over medium heat. Add the cauliflower rice and sauté for 5-7 minutes, or until tender.
Step 5: Serve and Enjoy
Serve the ropa vieja (shredded beef) over the cauliflower rice and enjoy!
Meat, Eggs, & Dairy
- 2 pounds beef chuck roast
Fresh Produce & Herbs
- 1 whole onion
- 1 whole green bell pepper
- 1 whole red bell pepper
- 1 head cauliflower
Seasonings & Spices
- 4 cloves fresh garlic
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Pantry Items
- 1 can diced tomatoes
- 1/4 cup beef broth
- 2 tablespoons olive oil
