Ropa Vieja

Name: Ropa Vieja
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 4-6 serving(s)
Ingredients: 3 1/2 lbs chuck roast; salt and pepper (to taste); 3 tablespoons olive oil, divided; 1 cup water; 2 onions, sliced; 2 large garlic cloves, minced; 1 green pepper, chopped; 1 (16 ounce) can tomato sauce; 1 teaspoon salt; 1 bay leaf; 1/2 cup red wine; hot cooked rice (for serving)

(2)

Recipe by Lisa1

I got this from one of Jeff Smith's "Frugal Gourmet" cookbooks seveal years ago. Pretty easy to make. Nice weekend meal in place of standard pot roast.

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READY IN: 3hrs 20mins

SERVES: 4-6

UNITS: US

INGREDIENTS

Nutrition

3 ¹⁄₂

lbs chuck roast
salt and pepper (to taste)
3

tablespoons olive oil, divided
1

cup water
2

onions, sliced
2

large garlic cloves, minced
1

green pepper, chopped
1

(16 ounce) can tomato sauce
1

teaspoon salt
1

bay leaf
¹⁄₂

cup red wine
hot cooked rice (for serving)

DIRECTIONS

Season meat with salt and pepper.
Heat 2 tbsp oil in a large pot and brown meat well on both sides.
Add water. Cover and simmer over low heat 2 ½ hours
Allow meat to cool, covered, in pan juices. Shred meat and set aside in a bowl with pan juices.
Heat remaining oil in large pot.
Sauté onions and garlic apx 2 minute (do not let garlic brown).
Add green pepper. Sauté apx 2 minute longer. Add tomato sauce, salt, bay leaf, wine and meat with pan juices.
Cover. Simmer over low heat 20 minute
Remove bay leaf.
Serve over rice.

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