Want to kick your typical pot roast up a notch? Try this tender and flavorful Ropa Vieja from IBreatheImHungry.com, a Cuban pot roast loaded with spices and bell peppers. It’s usually served over rice, but it’s understandable if you just want to eat it straight out of the crock pot.
Slow Cooker Cuban Ropa Vieja
Container count per 1 cup serving: 1 red, 1/2 green
- 2.5 – 3 lb boneless chuck roast
- 1/2 cup salsa verde
- 1/2 cup canned chopped green chiles
- 1 cup diced tomatoes
- 2 Tbsp dried onion flakes
- 1 tsp garlic powder
- 2 cups red and yellow peppers, cut into strips
- 1 tsp salt
- 2 Tbsp ground cumin
- 1 Tbsp ground coriander
- 1 tsp dried oregano
- 1 Tbsp chili powder
- 1/2 tsp black pepper
- 2 Tbsp apple cider vinegar
- Generously season the roast with salt and pepper. Sear in a hot pan until browned on all sides.
- Add the salsa verde, chiles, and tomatoes to the pan you seared the meat in. Deglaze and bring to a boil. Pour over the meat in the crock pot.
- Add the onion flakes, garlic, peppers, salt, cumin, coriander, oregano, chili powder, black pepper, and apple cider vinegar and stir. Cook for 4hrs on high, or 6hrs on low (or until the meat is tender).
- Shred the meat and serve with your choice of toppings.
For more delicious recipes, visit IBreatheImHungry.com