A twist on traditional Ropa Vieja, using a juicy tender roast instead of flank steak. The recipe involves marinating the roast, slow cooking in a flavorful mix of vegetables, spices, and served with rice and maduros.
1: Slice the roast to cook through faster.
2: Combine the roast with 2 tbsp of olive oil, 2 tbsp of white vinegar, 3-4 tbsp of Sazón Completa seasoning, and 2-3 tbsp of Worcestershire sauce. Marinate overnight if possible.
3: Set the slow cooker to HIGH for 4 hours.
4: Shred the roast and save the juices.
5: In a large pan, add 2 tbsp of olive oil, sliced red bell pepper, sliced green bell pepper, sliced medium yellow onion, and minced garlic.
6: Add 2-3 tbsp of Sazón Completa and season with salt and pepper to taste.
7: Stir in 1/4 cup of tomato sauce.
8: Add the shredded beef and juices to the pan with the veggies and mix well.
9: Cook on low heat for 20-25 minutes.
10: Serve over white rice with maduros on the side.
