CUBAN SHREDDED BEEF (SLOW COOKER)

Cuban Shredded beef or ropa vieja made in the slow cooker! We sear the meat and then braise it for hours with onions, garlic, and spices until the meat is just falling apart tender. Serve it up with black beans and rice!
CUBAN SHREDDED BEEF (SLOW COOKER)

INGREDIENTS:
FOR SEARING THE MEAT:

  • 6 whole cloves garlic
  • 2-2 1/2 lbs. beef chuck roast or flank steak

1 tablespoon oil
FOR THE ROPA VIEJA:

  • 2 (8 ounce) cans tomato sauce
  • 1 green bell pepper, thinly sliced
  • 1 medium onion, thinly sliced
  • 1 (4 ounce) can chopped green chilies
  • 2 tablespoons tomato paste
  • 2 teaspoons EACH dried oregano AND salt
  • 1 tablespoon EACH ground cumin AND white vinegar
  • 1/2 teaspoon red pepper flakes
  • 1/4 cup chopped cilantro + more for serving

FOR SERVING:

  • white rice and cuban-style black beans

CUBAN SHREDDED BEEF (SLOW COOKER)

INSTRUCTIONS:

  1. SEARING THE MEAT: Take the beef chuck roast and using a small paring knife, make 3 small ‘x’ marks into the meat. Take 3 cloves of garlic and insert them into the 3 ‘x’ marks so that the clove is completely inserted into the thickness of roast. Season both sides of the meat with a pinch of salt and pepper. Heat the oil in a large, deep skillet. Add the beef in one piece and fry on each side for 5 minutes, turning only when the exterior is browned. This will splatter a bit but don’t cover the pan as the meat will end up steaming rather than searing.
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