Slow Cooker Ropa Vieja with Cuban Style Rice

Ingredients

• Onions

  Raw

  1 ¼ cup, chopped or 200g

• Red bell pepper

  Sweet, raw

  1 ½ medium or 179g

• Beef chuck

  Arm pot roast, separable lean and fat, trimmed to 1/8" fat, all grades, raw

  32 oz or 907g

• Garlic

  Raw

  4 cloves, minced or 12g

• Cumin

  Spices, cumin seed

  1 tbsp, whole or 6g

• Thyme

  Fresh

  1 tbsp or 2g

• Oregano

  Spices, dried

  1 tsp, ground or 2g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Tomato sauce

  Canned

  ¾ cup or 184g

• Tomatoes

  Whole, canned

  1 ¾ cup or 424g

• Capers

  Canned

  3 tbsp, drained or 27g

• Bay leaf

  Dried

  1 tsp, crumbled or 0.6g

• Cauliflower

  Raw

  1 head small or 265g

• Bacon

  Raw, cured pork

  3 strip or 36g

• Tomato sauce

  Canned

  ½ cup or 123g

• Cumin

  Spices, cumin seed

  2 tsp, ground or 6g

• Garlic powder

  Spices

  1 tsp or 3g

• Onion powder

  Spices

  1 tsp or 2g

Directions

1. Add your onions and peppers to the bottom of a slow cooker. Top with the roast. Cut 4 deep slices into the chuck roast and push your garlic cloves into the roast.
2. Add all spice, salt, and pepper. Then add tomato sauce, diced tomatoes, capers, and bay leaf to the rest of the crockpot. Place on low for 6-8 hours or high for 5-7 hours.
3. When your ropa vieja is almost done, it’s time to cook prepare "rice". Add your chopped cauliflower to a food processor with the shredding attachment. Pulse until cauliflower resembles rice.
4. Add chopped bacon to a large saucepan and cook duntil bacon has browned and cooked almost completely through. Add cauliflower, tomato sauce, and spices to the saucepan. Mix thoroughly then cover.
5. Let cook for about 10-12 minutes, stirring randomly to help incorporate all the flavors.
6. Once ropa vieja is done cooking, use a couple fork to shred the beef in the slow cooker. Serve ropa vieja on top of the cauliflower rice. Enjoy!