I put this in the crockpot on a day my cousin Kelly was here. We ate this in tortillas. It was very good, and quite easy to put together. I LOVE fix it and forget it recipes!
FOR SEARING THE MEAT:
6 whole cloves garlic
2-2½ 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 Beth used the whole small can
2 teaspoons EACH dried oregano AND salt
1 tablespoon EACH ground cumin AND white vinegar
½ teaspoon red pepper flak
¼ cup chopped cilantro + more for serving
white rice and cuban-style black beans
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.
2.FOR THE ROPA VIEJA: Chop the remaining 3 cloves of garlic into thin slices and add to the slow cooker along with all the remaining ropa vieja ingredients. I used a 6 quart slow cooker but a 3 quart slow cooker will work too. Cover and let cook on the low setting for 7-8 hours. When the beef falls apart easily when pulled with two forks, it's done. Shred the beef with the forks and give it a stir. Taste for seasonings, season with additional salt and pepper as desired.
3.TO SERVE: Serve over a bed of rice with cuban-style black beans on the side topped with additional cilantro and a few lime wedges. You can also use the shredded beef for burritos, breakfast quesadillas, or tacos! The possibilities are endless