Nutritional Wisdom with Carly Pollack

Cuban Ropa Vieja (Shredded Beef)

Cuban Ropa Vieja (Shredded Beef)

Ropa Vieja over Cuban Cauliflower Rice

1.5 lb chuck roast
1 medium yellow onion, thinly sliced
1 medium red bell pepper, thinly sliced
1 medium yellow bell pepper, thinly sliced
1 6oz can tomato sauce
1 14oz can diced tomatoes
3 tbsp capers, drained
1 tbsp cumin
1 tbsp dried thyme
1 tbsp dried oregano
4 cloves garlic, peeled
1 bay leaf
sea salt, to taste
black pepper, to taste
2 handfuls fresh greens (collards, spinach, arugula, kale, etc.)
1 head cauliflower, cut into florets
3 slices diced
1 4oz can tomato sauce
2 tsp cumin
1 tsp garlic powder
1 tsp onion powder
sea salt, to taste
black pepper, to taste

Add onions and peppers to the bottom of the crockpot. Place the chuck roast on top and cut 4 deep slices into the chuck roast and push garlic cloves into the roast.
Add all spices and salt and pepper.Then add omato sauce, diced tomatoes, capers, and bay leaf to the crockpot. Place on low for 6-8 hours or high for 5-7 hours. When the ropa vieja is almost done, it’s time to cook the cauliflower rice. Add chopped cauliflower to a food processor with the shredding attachment. And rice all the cauliflower up. Add diced bacon to a large saucepan and cook down up bacon has browned and cooked almost completely through. Then 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 the ropa vieja is done cooking, use a fork to shred the beef in the crockpot. Serve ropa vieja on top of Cuban cauliflower rice

6 Servings