Slow Cooker Ropa Vieja - cooking recipe

Ingredients
    1 tablespoon avocado oil
    2 pounds beef sirloin tip roast
    1 (28 ounce) can fire-roasted diced tomatoes, drained
    1 cup beef broth
    2 onions, sliced
    3 bell peppers, seeded and sliced into strips
    1 (6 ounce) can tomato paste
    2 tablespoons minced garlic
    1 tablespoon olive oil
    1 tablespoon red wine vinegar
    1 teaspoon ground cumin
    1 teaspoon salt
    1/4 cup chopped fresh cilantro
Preparation
    Heat avocado oil in a large skillet over medium-high heat; cook beef roast in the hot oil until browned, about 4 minutes per side. Transfer roast to a slow cooker. Pour tomatoes and beef broth over roast; add onions and bell peppers.
    Mix tomato paste, garlic, olive oil, vinegar, cumin, and salt together in a bowl; pour over onions and bell peppers.
    Cook on High for 1 hour. Decrease heat to Low and cook until beef is tender enough to shred, about 8 hours.
    Remove beef from slow cooker and shred on a work surface using 2 forks. Return shredded beef to slow cooker; add cilantro and stir.
    Cook on Low for 1 hour more.

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