I’ve had so many requests for my Ropa Vieja recipe, I decided to just share it here for you.  But shhhhhh,  don’t tell, it’s a ‪crockpot‬ recipe! As a ‪‎personal chef‬ I LOVE the good ol’ crock, NOT for anything and EVERYTHING (noooo pork tenderloin guys, please!!), but for a few specific items, like a fatty chuck roast, it gets the job done, and it helps me to get a head start on my cooking day when I have 7-8 meals to prepare for a client! Enjoy, and let me know how the recipe turns out for you!!!

Chef Angela’s Ropa Vieja

Ingredients:

• 1 chuck roast, about 2 1/2 to 3 pounds
• 1 1/2 cups beef broth
• 1/4 cup recaito*
• 1/4 cup sofrito*
• 2 medium onions, sliced
• 3 cloves of garlic, chopped
• 10 pimento-stuffed olives, sliced
• 2 envelopes of Sazon
• 2 Tbs. olive oil
• adobo, to season
• salt + pepper
• 1 Tbs. garlic powder
• 1 Tbs. onion powder
• 1 Tbs. Oregano
• 1 can fire roasted diced tomatoes
• 4 carrots peeled & sliced
• 1 large handful fresh cilantro, chopped

Instructions: Drizzle pot roast with olive oil, season with adobo, some S+P, onion powder, garlic powder, and oregano – rub the spices into the roast with your hands. Put chuck roast in crock pot. Pour in beef both along with sofrito, recaito and sazon. Put onions, garlic, carrots and tomatoes and olives over pot roast. Set on LOW for 10 hours – just let it go overnight! When it is done I add the cilantro.

*you can buy Goya brand recaito and sofrito instead of homemade, it will save you some prep time, but homemade is best!!

Click for a downloadable/printable version of the recipe: Ropa Vieja Recipe