• 1.5-2lbs chuck roast
• 1 yellow onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 (6 oz) can tomato sauce
• 1 (14 oz) can diced tomatoes
• 3 tablespoons capers, drained
• 1 tablespoon cumin
• 1 tablespoon dried thyme
• 1 tablespoon dried oregano
• 4 garlic cloves, peeled
• 1 bay leaf
• salt and pepper, to taste
• For the Cuban rice
• 1 head of cauliflower, stem removed and roughly chopped
• 3 thick sliced of bacon, diced
• 1 (4 oz) can tomato sauce
• 2 teaspoons cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• salt and pepper, to taste

Preparation

Pull out your handy dandy crock pot.

Add your onions and peppers to the bottom of the crockpot.

Plop your chuck roast on top and cut 4 deep slices into the chuck roast and push your garlic cloves into the roast.

Now add all your spices and salt and pepper.Then add your 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.

When your ropa vieja is almost done, it’s time to cook your rice

Add your chopped cauliflower to a food processor with the shredding attachment. And rice all the cauliflower up.

Add your diced bacon to a large saucepan and cook down up bacon has browned and cooked almost completely through.

Then add your cauliflower, tomato sauce and spices to the saucepan. Mix thoroughly then cover.

Let cook for about 10-12 minutes, stirring randomly to help incorporate all the flavors.

Once your ropa vieja is done cooking, use a couple fork to shred your beef in the crockpot. Serve ropa vieja on top of cuban cauliflower rice

Consume. A lot. Like Laura and I just did.