Slow Cooker Ropa Vieja

One year I received a crock pot as a Christmas gift and it sat in the packaging for the next 4 years. I finally took it out of the box, gave it a shot, and haven’t looked back since! I absolutely love slow cookers! Especially during the summertime in Arizona when the oven heats up your already hot house! This week I made Ropa Vieja and I made so much of it that it lasted three meals! Two dinners and a breakfast. The first night we had Ropa Vieja topped with a friend egg. Two nights later we had tacos and Bacon Wrapped Chorizo Jalapeños , and this morning we had shredded beef scrambled eggs

Here is what you will need. The ingredients are extensive but putting it all in the slow Cooker is the hardest part! 

  • 1 Red Bell Pepper, Sliced
  • 1 Green Bell Pepper, Sliced
  • 1 White Onion, Sliced
  • 1 Jalapeño, Diced
  • 1 (2 ounce) Can Of Anchovies, Diced
  • 1 Large Tomato, Diced
  • 1 Cup Of Beef Bone Broth
  • 1/4 Cup Of Tomato Sauce
  • 1 Tablespoon Of Apple Cider Vinegar
  • 4 Tablespoons Minced Garlic
  • 1 Tablespoon Oregano
  • 1 Tablespoon Cumin
  • 3 Pounds Of Beef Briskit, Cut Into 1 Inch Cubes
  • 3 Tablespoons Chopped Green Olives
  • Salt And Pepper To Taste 

Step 1: Place the bell peppers, onion, and jalapeño in the bottom of the slow cooker. 

Step 2: Top with the anchovies, diced tomato, broth, tomato sauce, vinegar, garlic, oregano, and cumin. 

Step 3: Add the briskit and sprinkle with salt and pepper. 

Step 4: Cover and cook on low for 8 hours until the briskit shreds easily. Shred the briskit with two forks, and stir in the green olives. 

And your done! This can be garnished with cilantro, green olives, like wedges, or salsa.

Each serving is about a cup and has 400 Calories, 29 Grams Of Fat, 29 Grams Of Protein, and 5 Net Carbs. 


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