A little twist on slow cooked Ropa Vieja!

Good morning Steemians!

I was craving some cuban food, but didn't feel like going out to the grocery store to find what I was looking for. So, I gathered up some ingredients I had in the fridge and cupboard, and decided to do more with less! This recipe turned out great, and it cured my craving for days! You can do so much with this recipe as well. Make tacos, eat it with rice, make a scramble, or make a healthy bowl like we did! Here is the recipe below, and I hope you enjoy!

Recipe:
5lb-8lb chuck roast.
2 red bell peppers. (cut into julienne strips)
2 green bell peppers. (cut into julienne strips)
2 medium yellow or sweet onions. (cut into julienne strips)
6 cloves of garlic. (Diced)
A handful of cilantro. (chopped)
A handful of parsley. (chopped)
1 can of diced tomatoes.
1 small can of diced green chilies. (Optional)
Juice of 2-3 small limes.
Juice of 1 large orange.
(If you can find bitter orange, use two large bitter oranges instead)
1 cup of red wine.
2 tbsp of olive oil.
Salt and pepper to taste.
2 tbsp Goya Adobo
2 bay leaves.
1 tbsp of oregano.
1 package of Sazon Goya con azafran
2 Tbsp of cuban seasoning.
A dash of garlic powder.

1.Get out your chuck roast and rest it at room temperature for about an hour while you are prepping your veggies. Ice cold meat wont cook as well.

1. Prep and slice all of your veggies, and put into a bowl and set aside.
   

2. Season your chuck roast generously with salt, pepper, and goya adobo.

3. Heat up your frying pan on high heat and hit it with the 2 tbsps of olive oil after your pan is heated.

4. Brown your chuck roast on all sides.. About 1-2 minutes per side until golden brown. (This will keep your chuck roast extra juicy.)
   

5. Once you have your meat browned set it into your slow cooker or pot.

6. In the same pan fry up your veggies for about 1 minute on medium heat, so it picks up all of the fond (the good crispy bits) from the pan.
   

7. Transfer to slow cooker.

8. Pour 1 cup of wine into the frying pan and cook it for about 2 minutes.. until it reduces just a bit. transfer to slow cooker.

9. Add in your herbs, seasonings, and juice from the oranges and limes.
   

1. Set your slow cooker or pot to low, and cook for 6-8 hours or until meat is fork tender Serve and eat!
   

Now that is some tender meats! The traditional way to eat this meal would be with some tasty black beans and rice, but if you are looking for a slightly healthier version. We cooked up some quinoa, added the ropa vieja, and topped it off with a dollop of Greek yogurt! This meal is also delicious with a little avocado on the side.

And It was even better the next day in some tacos! The wonderful thing about this recipe is that it is so versatile, and you can pair it with so many different things to cater to your needs! You can also freeze the meat and make empanadas in the future, or defrost it over night for a quick dinner the next day. The possibilities are endless. Enjoy!

P.s This meal warmed our bellies on a cold winter day, and we slept liked this picture of Charlie tucked in bed. It was the best sleep ever!

With much love,
Sunny