Caribbean Recipe ⤑ Slow Cooker Ropa Vieja

For anyone following a low-carb or grain-free diet, this pairs well with lime-cilantro cauliflower 'rice.'

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
• ¼ cup chopped fresh cilantro

Cooking Directions

1. 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.
2. Mix tomato paste, garlic, olive oil, vinegar, cumin, and salt together in a bowl; pour over onions and bell peppers.
3. Cook on High for 1 hour. Decrease heat to Low and cook until beef is tender enough to shred, about 8 hours.
4. Remove beef from slow cooker and shred on a work surface using 2 forks. Return shredded beef to slow cooker; add cilantro and stir.
5. Cook on Low for 1 hour more.

Nutrition Facts

• calories326.7
• carbohydrateContent20.3 g
• cholesterolContent65.3 mg
• fatContent13.7 g
• fiberContent4 g
• proteinContent30.2 g
• saturatedFatContent4.1 g
• sodiumContent1153.3 mg
• sugarContent9.7 g