5 Servings 420 min Cook
1 1/4 Cup chopped Onions
1 1/2 Medium (approx 2-3/4" long, 2-1/2 dia.) Red Bell Pepper
32 Oz Beef Chuck
4 Cloves, minced Garlic
1 Tbsp, whole Cumin
1 Tbsp Thyme
1 Tsp, ground Oregano
1 Dash Salt
1 Dash Pepper
3/4 Cup Tomato Sauce
1 3/4 Cup Tomatoes
3 Tbsp, drained Capers
1 Tsp, crumbled Bay Leaf
1 Head small (4" dia.) Cauliflower
3 Strip Bacon
1/2 Cup Tomato Sauce
2 Tsp, ground Cumin
1 Tsp Garlic Powder
1 Tsp Onion Powde
Add your onions and peppers to the bottom of a slow cooker.
Top with the roast.
Cut 4 deep slices into the chuck roast and push your garlic cloves into the roast.
Add all spice, salt, and pepper.
Then add tomato sauce, diced tomatoes, capers, and bay leaf to the rest of the crockpot.
Place on low for 6-8 hours or high for 5-7 hours.
When your ropa vieja is almost done, it’s time to cook prepare "rice".
Add your chopped cauliflower to a food processor with the shredding attachment.
Pulse until cauliflower resembles rice.
Add chopped bacon to a large saucepan and cook duntil bacon has browned and cooked almost completely through.
Add cauliflower, tomato sauce, and spices to the saucepan.
Mix thoroughly then cover.
Let cook for about 10-12 minutes, stirring randomly to help incorporate all the flavors.
Once ropa vieja is done cooking, use a couple fork to shred the beef in the slow cooker.
Serve ropa vieja on top of the cauliflower rice.