I love my crockpot (technically it’s BFFMandy’s crockpot, but whatevs). Back to the point, I love the crockpot. I often leave for work very early and don’t get back until well after 5PM, the crockpot allows for hot home cooked meals with minimal effort after a long day. My latest Crockpot creation was the cuban classic ropa vieja. I got the recipe here.
1 (8-ounce) can tomato sauce
½ cup water
3 bay leaves
1 tablespoon red-wine vinegar
2 teaspoons bottled minced garlic
½ teaspoon ground cumin
¼ teaspoon salt or to taste
¼ teaspoon black pepper or to taste
1 large onion (for about 1 cup slices)
2 pounds skirt or flank steak
1 red bell pepper (for about 1 cup pieces)
1 green bell pepper (for about 1 cup pieces)
1 (14 ½ -ounce) can diced tomatoes, seasoned with garlic and olive oil
– Put the tomato sauce, water, bay leaves, vinegar, garlic, cumin, salt and black pepper into the slow-cooker. Stir to combine.
– Peel the onion, and cut it into quarters. Thinly slice the onion quarters, and add them to the cooker.
– Place the beef over the onions, and spoon some of the liquid over the meat. (If you are using skirt steak or flank steak, there will be several thin pieces, and they will overlap in the pot.)
– Rinse the bell peppers, and discard the seeds and membranes. Cut the peppers into quarters, then thinly slice them and add the pieces to the pot.
– Pour the diced tomatoes with their juice evenly on top.
– Cover the pot and cook on low until the meat is so tender that it practically falls apart, about 8-10 hour.
SideNote: I added additional salt, cumin, and garlic powder when I got home. Probably about a ½ teaspoon of garlic powder and cumin and salt to taste. BFFMandy and I had this for dinner with brown rice (cause we didn’t have white rice). It was very tasty.