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Paleo-Friendly Ropa Vieja

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Ingredients Method Notes

Ingredients
  

  • 1 grass-fed beef chuck roast (2-4 lbs)
  • 3 cloves minced garlic
  • 2 tsp cumin
  • 1 tsp real sea salt (Redmond's is seriously the best)
  • 4 Tbsp grass-fed butter
  • ½ cup diced onion
  • 3 stalks celery-diced
  • 2 bell peppers-chopped -I used red and yellow
  • chopped cilantro -for garnish
  • 1 cup water or beef broth if using an instapot

Method
 

  1. Cut the beef roast in cubes, about 3 inches in size, and place in the slow cooker.
  2. Sprinkle the salt and cumin over the meat.
  3. Add the minced garlic.
  4. Cut the butter into small slices and spread out over the top of the meat.
  5. Cook on low for about 4 hours. (The meat should easily fall apart when done.)
  6. Add the onion, celery, and bell peppers to the roast and cook for another 30-60 minutes.
  7. Once it's finished, I usually find that I need to add a bit more salt (about 1 tsp). Salt the roast to your taste.
  8. Serve with rice, or riced cauliflower for a low-carb option.
  9. Garnish with freshly chopped cilantro.

Notes

If using the instapot, follow the directions above, but also add 1 cup of water or beef broth to the pot. Cook on the meat setting for 60 minutes. If the meat does not easily fall apart, cook for an additional 15-20 minutes. Open the lid and add the vegetables and cook for an additional 15-20  minutes. Enjoy!