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Moist and flavorful shredded beef or ropa vieja is a Cuban dish featuring a tomato-based broth seasoned with cumin and green olives. This simple crockpot dish is the ultimate comfort food. The recipe is gluten-free, paleo, dairy-free, soy-free, and keto.
Prep Time – 5 minutes
Cook Time – 8 hours 5 minutes
Total Time – 8 hours 5 minutes
Servings – 6 servings
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Ingredients
- 2 1/2 pounds boneless chuck steak, beef or bison
- 1 onion, sliced
- 2 tbsp tomato paste
- 2 tbsp olive oil
- 2 tbsp apple cider vinegar
- 3 cloves garlic, minced
- 2 tsp ground cumin
- 2 bay leaves
- 1/2 tsp sea salt or Himalayan salt
- 1/4 cup pitted green olives, such as Greek olives
- 1 cup bone broth, or beef stock
- fresh cilantro, for garnish
Instructions
Crock Pot Ropa Vieja
- Add all the ingredients to the crockpot (save the cilantro for garnish). Set to “low” for 8 hours and close the lid. The beef is ready when you can easily shred with a fork. You can easily do this inside the crockpot (no need to take the beef out).
- Serve the shredded beef with the broth while hot with chopped cilantro. Leftovers can be transferred to containers and stored in the fridge.
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Credit to: thefrayedapron