Slow Cooker Ropa Vieja

Recipe View In a large skillet, heat the avocado oil over medium-high heat. Sear the beef sirloin tip roast on all sides until nicely browned, about 4 minutes per side. This step is crucial for developing rich flavor. Transfer the seared roast to your slow cooker. (Total time: ~20 minutes)

Recipe View Pour the drained fire-roasted diced tomatoes and beef broth over the roast. Add the sliced onions and bell peppers, nestling them around the beef. (Total time: ~5 minutes)

Recipe View In a separate bowl, whisk together the tomato paste, minced garlic, olive oil, red wine vinegar, cumin, and salt until well combined. Pour this flavorful mixture over the onions and bell peppers in the slow cooker. (Total time: ~5 minutes)

Recipe View Cook on High for 1 hour to jumpstart the cooking process. Then, reduce the heat to Low and cook for approximately 8 hours, or until the beef is incredibly tender and easily shreds with a fork. (Total time: ~9 hours)

Recipe View Carefully remove the beef from the slow cooker and transfer it to a cutting board. Using two forks, shred the beef into thin strands. Return the shredded beef back to the slow cooker, allowing it to soak up all the delicious sauce. (Total time: ~10 minutes)

Recipe View Stir in the chopped fresh cilantro. Cook on Low for an additional hour to allow the flavors to meld together beautifully. (Total time: ~1 hour)

Recipe View Serve hot, garnished with extra fresh cilantro. This Ropa Vieja is fantastic on its own, over rice, or with lime-cilantro cauliflower rice for a low-carb option. Enjoy! (Total time: ~5 minutes)