Even though Rick could never remember what this dish was called, he loved it anyway. He even asked me to put it on the menu again soon. Seriously. Let’s take a minute and realize the rarity of this statement. Ok … I think it’s sunk in now. Rick likes almost every meal that I make, but he very rarely requests something specific (well, aside from Taco Night, but that’s not a special recipe or anything). I had to say, it made me feel pretty good. 🙂
Oh yeah … and I liked it, too. Give it a try!
Cuban Ropa Vieja
Adapted from Running Mama Cooks
2 lb. chuck roast
1 cup beef broth
8 oz. tomato sauce
1 small onion, sliced
1 bell pepper, sliced
4 cloves garlic, chopped
6 oz. tomato paste
1 tbsp. cumin
1 tsp. dried cilantro
1 tbsp. olive oil
1 tbsp. white vinegar
Place the chuck roast in your crockpot. Pour in the beef broth and the tomato sauce.
In a small bowl, combine the onion, pepper, garlic, tomato paste, cumin, cilantro, olive oil, and vinegar. Add this mixture to your crockpot, stirring until everything is well blended.
Cook on low for 8-10 hours. At end of cook time, shred meat and serve over cilantro lime rice and black beans. Enjoy!