Mini Crock Pot Ropa Vieja for One

Course Main Course

Cuisine American

Keyword cuban shredded beef, dinner for one, mini crock pot, small slow cooker recipe

Prep Time 15

Cook Time 4 10

Total Time 4 25

Servings 1 serving

Spiced chuck roast slow cooked with peppers, onion, tomatoes, and olives, then shredded into the sauce.

Ingredients

½ small onion sliced ¼-inch thick
1 small red bell pepper (or ½ medium) sliced ¼-inch thick
½ teaspoon dried oregano
½ teaspoon paprika
¼ teaspoon ground cumin
¼ teaspoon ground cinnamon
¼ teaspoon ground turmeric
¼ teaspoon salt
⅛ teaspoon black pepper
8 oz boneless chuck roast
½ tablespoon canola vegetable or avocado oil
2 garlic cloves whole
¾ cup beef broth
2 tablespoons tomato paste
1 cup canned diced tomatoes including some juice
6 Spanish olives

Directions

Spread the onion and bell pepper in the bottom of a 1½- to 2-quart slow cooker.
Mix the oregano, paprika, cumin, cinnamon, turmeric, salt, and pepper. Pat the roast dry and rub the spices all over it.
Heat the oil in a 10-inch skillet and brown the roast for about 2 minutes per side.
Cut two small 1-inch slits in the roast and push a garlic clove into each one. Set the roast on top of the vegetables in the slow cooker.
Whisk the broth and tomato paste and pour it over the beef. Add the diced tomatoes with their juice and scatter the olives on top.
Cover and cook on low for 8 hours or on high for 4 to 5 hours, until the beef shreds easily.
Take out the beef, shred it with two forks, and stir it back into the sauce. Cook 10 minutes more. Serve as is or over rice.

Nutrition

Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); red bell pepper (the first choice counted), boneless chuck roast counted as beef chuck pot roast, raw, ½ tablespoon canola (the first choice counted), olives counted as green olives (4 g each). Brands and portions vary, so use it only as an approximation.