Ropa Vieja With Arepas - cooking recipe

Ingredients

Ropa Vieja:
1 (2 1/2 pound) chuck roast, or more to taste
1 tablespoon olive oil
1/2 teaspoon adobo seasoning, or to taste
1 cup beef broth
1/4 cup recaito
1/4 cup recaito
1/4 cup sofrito
1 (1.41 ounce) package sazon seasoning (without achiote)
1 onion, sliced
10 pimento-stuffed green olives
3 cloves garlic, chopped
1 (14.5 ounce) can fire-roasted diced tomatoes
2 carrots, peeled and sliced
Arepas:
2 1/2 cups milk
1/4 cup unsalted butter, cut into pieces
1 1/2 cups arepa flour (pre-cooked white corn meal)
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon honey
1/2 teaspoon freshly ground black pepper
2 tablespoons vegetable oil

Preparation

Drizzle chuck roast with olive oil and rub adobo on top.
Pour beef broth into a slow cooker; add recaito, sofrito, and sazon. Add the chuck roast, onion, olives, and garlic. Cook on Low for 8 hours. Add diced tomatoes and carrots. Continue cooking until flavors blend, about 2 hours more.
Bring milk to a simmer in a small saucepan. Remove from heat and stir in butter.
Combine arepa flour, salt, and black pepper in a large bowl. Add the hot milk and honey and stir until combined. Let mixture stand until milk is absorbed enough for a soft dough to form, 1 to 2 minutes. Form dough into 12 balls about 2 inches in diameter; flatten between palms into 3 1/2- to 4-inch patties about 1/3-inch thick.
Heat vegetable oil in a large nonstick skillet over medium heat. Fry 4 arepas at a time until lightly golden brown, 2 to 3 minutes per side. Transfer to a paper towel-lined plate.