Oh lord.

Regionals workouts were announced.

I don’t really want to talk about it. Or think about it. Or dream about it. Or cry about it.

All of which I’m going to do.

Wait, wait, wait. You want me to SNATCH a 70lb DUMBBELL over my head….HOW MANY TIMES?! And I have to deadlift WHAT? Oh wait, I have to actually make it to the 3rd day to deadlift 225#…and that ain’t gonna happen.

The moral of the story, if you want to chat at Regionals, I’ll be in the bathroom, sh*tting myself from nerves. I plan on video taping myself that weekend to show what I eat during competitions, but that video is already doomed. No way am I going to be able to consume actual food while competing, and filming myself in the bathroom is SUPER socially unacceptable. I can only go so far on my blog without sending people in the other direction.

3 more weeks until Regionals. I’m excited, real excited. My gym, CrossFit Broadway, has a team going, as well as Jason Kelly going as an individual. How cool is that?! I love my gym, so much. And I love CrossFit. So so much.

ANYWHO, enough about working out. Let’s get to what really matters. The food. This dish is a cuban style dish that I altered to how I would like it. It usually has olives in it but I hate olives so I just made it how I think makes sense. Deliciously. Laura rates the dish a 9 out of 10 and said she couldn’t tell the difference between the cauliflower rice and regular rice. BOOM. Test it out with your non paleo eater friends. Do it. Dare ya.

Want to save this recipe?
Just enter your email and get it sent to your inbox!
Please enable JavaScript in your browser to complete this form.
Print

Crockpot Ropa Vieja with Cuban Style Rice

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 58 reviews

  • Yield: 6-8 1x

Ingredients

Scale

For the ropa vieja

  • 1.52lbs 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

Instructions

  1. Pull out your handy dandy crock pot.
  2. Add your onions and peppers to the bottom of the crockpot.
  3. Plop your chuck roast on top and cut 4 deep slices into the chuck roast and push your garlic cloves into the roast.
  4. 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.
  5. Place on low for 6-8 hours or high for 5-7 hours.
  6. When your ropa vieja is almost done, it’s time to cook your rice
  7. Add your chopped cauliflower to a food processor with the shredding attachment. And rice all the cauliflower up.
  8. Add your diced bacon to a large saucepan and cook down up bacon has browned and cooked almost completely through.
  9. Then add your cauliflower, tomato sauce and spices to the saucepan. Mix thoroughly then cover.
  10. Let cook for about 10-12 minutes, stirring randomly to help incorporate all the flavors.
  11. 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
  12. Consume. A lot. Like Laura and I just did.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

PaleOMG Crockpot Ropa Vieja with Cuban Style Rice

 

___________

You May Also Like:

Ají de Gallina (Peruvian Creamed Spicy Chicken)

PaleOMG Lomo Saltado

Lomo Saltado

______________

Click Here To Get All My PaleOMG Recipes Into Your Meal Planner With Real Plans!

PaleOMG + Real Plans

I may be compensated through my affiliate links in this post, but all opinions are my own. This compensation helps with expenses to keep this blog up and running!

You May Also Like:

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

140 Comments

  1. Joy says:

    This is SO delicious, thank you.






  2. Caitlin Snelson says:

    Made this tonight and it is so good! I made more than I need in the hope of freezing it for future meals. Has anyone tried freezing it?

  3. Sarah says:

    Love this recipe Juli ! pretty sure it’s what made me buy your cookbook. Keep up the great ideas. Tonight will be the 4th time I have made it and it never gets old. I even served it for guests! Your recipes are wonderful:)






    1. juli says:

      that’s so awesome you’ve made it so many times! makes me want to make it again!!

  4. Stacy says:

    Do you happen to know the Net Carbs in this dish?






    1. juli says:

      i do not

  5. Genevieve says:

    WOW this turned out amazing. Wowwwwwww. I used pork shoulder roast and I added the green olives back in 🙂






  6. Valerie Handlers says:

    I don’t have a food processor. What else can I use to cut up the cauliflower?