Crockpot Cuban Ropa Vieja (Shredded Beef)

Make something good.

1. 01

   Season the roast with a liberal sprinkle of Adobo seasoning and a 1/4 teaspoon of oregano. Heat up a pan on medium-high heat and drizzle in the olive oil. Sear the roast on both sides for 2-3 minutes, until you have some crusty brown deliciousness. Take the roast out of the pan and set it aside.

2. 02

   Chop the onions, peppers, and garlic and toss them into the slow cooker's ceramic insert. Measure out the wine (1/2 cup). Pour tomato sauce into the wine. Add 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1 teaspoon of cumin, 1 teaspoon of oregano, half of the chicken bouillon cube & the Sazon packet into the wine/tomato sauce mixture. Stir it together.

3. 03

   Lay the roast on top of the chopped veggies in the crock pot. Toss in the bay leaves and olives and pour in the wine/tomato sauce mixture. Cook the roast on low for 8 hours or high for 4. When the roast is done, pull it out of the sauce and shred with a 2 forks. Meanwhile, it's time to finish the sauce. Remove the bay leaves. Using an emersion blender or regular blender, blend up the sauce until it's mostly smooth. Check for seasoning. If it needs a bit more salt, add in the other half of the chicken bouillon cube or a pinch of salt and stir. Toss the shredded beef back into the blended sauce.

4. 04

   Finally, toss in the chopped cilantro and stir to combine. Set the slow cooker to warm to keep this piping hot until you're ready to serve.