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.
Crockpot Ropa Vieja with Cuban Style Rice
- Yield: 6-8 1x
Ingredients
For the ropa vieja
- 1.5–2lbs 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
- Pull out your handy dandy crock pot.
- Add your onions and peppers to the bottom of the crockpot.
- Plop your chuck roast on top and cut 4 deep slices into the chuck roast and push your garlic cloves into the roast.
- 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.
- Place on low for 6-8 hours or high for 5-7 hours.
- When your ropa vieja is almost done, it’s time to cook your rice
- Add your chopped cauliflower to a food processor with the shredding attachment. And rice all the cauliflower up.
- Add your diced bacon to a large saucepan and cook down up bacon has browned and cooked almost completely through.
- Then add your cauliflower, tomato sauce and spices to the saucepan. Mix thoroughly then cover.
- Let cook for about 10-12 minutes, stirring randomly to help incorporate all the flavors.
- 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
- Consume. A lot. Like Laura and I just did.
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This is the second recipe I have tried off of your website, and my family and I LOVED it!! I ordered your cook book. Everything looks so delish and easy to prepare!!! Yummo!
This was really tasty and so easy! Especially loved the rice…I could just eat that all day. And great tip about using the shredding attachment…I’d been doing it wrong this whole time!
I was just wondering if you think this recipe would work just as well with a pork loin/shoulder? Sounds delicious! Definitely adding it to my list to try next week!
yes
Hi this looks soooo amazing! I’m currently making 100daysofrealfood’s pulled pork but this is next! One question please – is the small can of tomato “sauce” the same as tomato paste in Australia? As in the thick reduced intense stuff, or is it tomato passata, the Italian tomato purée that’s basically just whiz zed tomatoes? TIA!
sauce is thinner than the tomato paste. it’s more of a tomato puree
If you can’t find tomato sauce, it’s essentially 1 part tomato paste plus 1 part water.
Made this after seeing on Facebook that it’s one of your favorites. I liked a new way to prepare cauliflower rice, and I really love that you don’t hold back on spices and seasoning. Thanks!
Just had this tonight and it was DELICIOUS! Thank you so much for all the good and yummy recipes you put on line!
Hi Juli,
I don’t own a crock pot. I’m more of a “last minute Lucy”, so I’m in the process of converting your recipe here into a Pressure Cooker recipe. I cooked it tonight and hubby raved about it. I also loved it! (forgot to add the olives back, which we love)
I did 30 minutes at pressure, then took the lid off, added the peppers, then another 15 at pressure again. I think it needs 45 + 15 so that it really shreds like you’ve done here, which looks amazing… mine wasn’t quite ready to fall apart, but was still great nonetheless!
My first time making cauliflower rice too! thanks for being the inspiration! xx Kate
A friend recently made this for my husband and I and after that we decided we would give paleo a try. It was so good.
I can’t wait to try this recipe. I was just curious if you need to add any water or broth to the crock pot for moisture.
i didn’t to this recipe, just the juice from the diced tomatoes
I discovered this blog over the weekend. Been cooking paleo for a year and a half; this blog is AWESOME and a real life changer!!! I made the ropa vieja and ate it tonight and it may be the best dish I’ve ever cooked besides Thanksgiving!