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

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  1 cup or 240g

• Tomato sauce

  No salt added

  ¾ cup or 184g

• Capers

  Canned

  3 tbsp, drained or 27g

• Bay leaf

  Spices

  1 tsp, crumbled or 0.6g

• Cauliflower

  Raw

  1 head small or 265g

• Bacon

  Raw, cured pork

  3 strip or 36g

• Tomato sauce

  No salt added

  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. Place the onions and peppers at the bottom of the slow cooker, then add the chuck roast on top.
2. Make four deep cuts in the roast and insert the garlic cloves.
3. Mix cumin, thyme, oregano, salt, and pepper in a small bowl, then sprinkle over the roast.
4. Pour tomato sauce, diced tomatoes, capers, and bay leaf into the slow cooker.
5. Cover and cook on low for 6-8 hours or on high for 5-7 hours.
6. For the cauliflower rice, remove the core from the cauliflower and cut it into florets.
7. Pulse the cauliflower florets in a food processor until they resemble rice.
8. Cook the chopped bacon in a large saucepan over medium heat until browned.
9. Add cauliflower rice, tomato sauce, cumin, garlic powder, and onion powder to the saucepan. Mix, cover, and cook for 10-12 minutes, stirring occasionally.
10. Shred the beef in the slow cooker using two forks.
11. Serve the ropa vieja over the cauliflower rice.