Beef, Mexican

Cuban Shredded Beef (Ropa Vieja)

Ingredients

  • 1 large green bell pepper, chopped
  • 1 medium-sized yellow onion, chopped
  • 2 garlic cloves, chopped
  • 1 (2-1/2- to 3-pound) bottom round roast
  • 1 (8-ounce) can tomato sauce
  • 2 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1 teaspoon black pepper

Instructions

  1. In a slow cooker (3-1/2 quarts or larger), combine bell pepper, onion, and garlic; place roast on top of vegetables.
  2. In a small bowl, combine tomato sauce, chili powder, cumin, salt, and black pepper; mix well and pour over roast. Cover and cook on high setting 7 to 8 hours, or until meat pulls apart with a fork.
  3. Turn off slow cooker and shred beef by pulling it apart with 2 forks. Stir beef mixture and allow to sit 5 minutes.
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