Crock Pot Ropa Vieja
3 pounds chuck roast (cut it into pieces about 2-3 inches on a side - the butcher can do this)
1 small or 1/2 large onion, chopped (red or yellow onion)
1 cup chopped celery (or more)
2 medium green peppers, chopped
2 medium red peppers, chopped
1 can chopped tomatoes (15 oz)
1 small can tomato paste (6 oz)
2 bay leaves
2 Tbsp chili powder
1 tsp oregano
1 Tbsp Beef Better Than Boullion or 3 cubes
salt and pepper
1) Salt and pepper the meat, and brown it (can chop veggies while meat is browning).
2) Layer onion and celery on bottom of crock pot (slow cooker).
3) Put meat on top.
4) Drain the tomatoes and save juice. Layer tomatoes and peppers over the meat, along with the bay leaves.
5) Mix the rest of the ingredients together (including the reserved tomato liquid) and pour over the rest of the food.
Cook 2 to 3 hours on high, or 5 to 7 hours on low. Shred beef when finished or cooled.
Nutritional Analysis: Each of 10 servings is 8 grams of carbohydrate plus 3 grams of fiber, 28 grams protein, and 340 calories.
LOAD YOUR PLATE, LOAD YOUR BAR!
~ Roger Ryan
Last edited by gaspers04; 06-21-2012 at 06:03 PM.