Sooo easy and fast. I cook this in a smaller round Crock-Pot® so recipe may need to be doubled for a bigger one.
Extra lean ground beef or ground turkey, browned, Chili with no beans, Black beans, drained, Diced tomatoes with chilies, Mild enchilada sauce, Sliced black...
In our homes, things get busy fast. So waking up to this nourishing meal is super
convenient—we just dish it out and then go on our merry way!
This Cuban classic known as "ropa vieja" in Spanish refers to this savory slow-cooked beef dish that's shredded, like its literal translation: old clothes. We're betting the zesty flavors will make it a favorite on your table!
- 1 large green bell pepper, chopped
- 1 medium yellow onion, chopped
- 2 garlic cloves, chopped
- 1 (2.5 - 3 lb) bottom round roast
- 1 (8 oz) Can tomato sauce
- 2 Teaspoons chili powder
- 2 Teaspoons cumin
- 1 Teaspoon salt
- 1 Teaspoon black pepper
- 1 Cup broth
In a slow cooker (3-1/2 quarts or larger), combine bell pepper, onion, and garlic and broth ; place roast on top of vegetables.
In a small bowl, combine tomato sauce, chili powder, cumin, salt, and black pepper; mix well and pour over roast.
Cover and cook on high setting 7 to 8 hours, or until meat pulls apart with a fork.
Turn off slow cooker and shred beef by pulling it apart with 2 forks. Stir beef mixture and allow to sit 5 minutes.
Note: Serve with rice and beans or on a crusty roll.
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