Cowboy Ribeye with Chimichurri

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Ropa Vieja

I have always been a little skeptical of this meal based on its name. I decided to go ahead and give it a try though. I have been looking for more crock pot meals and this kept coming up in my searches. Oh, for those of you who don’t know, Ropa Vieja means Old Clothes.  Ew.

I started by putting 4lbs of chuck roast into the crock pot.  You can use steak or stew meat but chuck roast cooks so well and shreds best after being cooked. 

I poured 2 cups of beef broth, 8 oz of tomato sauce from a can and fire roasted tomatoes (14.5 oz can) over the beef. 

The fresh ingredients came next…1 large onion chopped, 2 green bell peppers chopped or sliced, and 4 garlic cloves chopped.  These get added to the mix.  You can do all of your chopping the night before if you want to save time in the morning. 

Add a small can of tomato paste along with a couple tablespoons of olive oil and white vinegar.  Flavor the mixture with dried cumin and fresh chopped cilantro.  In my super scientific measuring methods, I would estimate about a palm full of cumin and about the same amount of cilantro. 

Give it all a stir and let it cook on low all day.  You can also cook it on high for 4-5 hours.  Serve over rice and enjoy!  Very Yummy.  I want to try it again with fresh tomatoes and home-made sauce next time but over all, I loved it. 

Ingredients:
4 lbs of chuck roast
2 cups beef broth
1 (8 oz) can tomato sauce
1 (14.5) can fire roasted diced tomatoes
1 large onion, chopped
2 green bell peppers, chopped or sliced
4 garlic cloves, minced
1 (6 oz) can tomato paste
ground cumin to tast (palm full)
fresh cilanto chopped (about a palm full)
2 tbs olive oil
2 tbs white vinegar

Directions:
Combine all ingredients.  Cook on low for 8-10 hours or on high for 4-5 hours.  Serve over rice.

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