Ropa Vieja

Season the chuck roast on both sides with salt and pepper.

Add the chuck roast to a Dutch oven and sear until a nice crust forms.

Slice the red onion, green bell pepper, and red bell pepper, and mince a lot of garlic.

Add a couple tablespoons of olive oil to the Dutch oven if needed.

Add the sliced vegetables and garlic to the pot and cook until they develop color.

Add smoked paprika and cumin to the vegetables and stir to combine.

Add crushed tomatoes and beef stock to the pot.

Nestle the seared beef back into the pot.

Reduce heat to low and cover, cooking for about two and a half hours until the beef is tender.

Remove the beef, shred it, and discard excess fat.

Add pimento stuffed olives to the pot and cover, cooking for another 20 minutes.

Finish with lime juice and stir in cilantro before serving.

Equipment Needed

Allergens