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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Juli, do you think this would work with boneless skinless chicken thighs?
yep
The ropa vieja was amazingly good and so easy! Didn’t get to make the cauliflower rice with it, but look forward to trying it next time around. This will definitely be on regular dinner rotation at our house. Thanks for the recipe.
Hi Juli, I must say that I haven’t had a dud recipe from you yet! Loving your creativity!
Just a little note that I think the cauli rice needed more tomato sauce (assuming this is passata? I’m in Australia). I also found that the ropa vieja needed a good bit of salt to make bring the flavours out and make it amazing! Thank you for sharing….I think I’ll need to invest in some of your recipe books soon. 🙂
Very good! I made it in the pressure cooker instead, due to time crunch. For anyone else interested, it took about 50 minutes of pressurized time over medium heat.
AMAZING recipe, I loved it and non-paleo husband loved it.
Another note for pressure cooker users…used my Instant pot pressure cooker. Seared meat first then threw onions and peppers under the seared meat, threw everything else on top and set for Meat/Stew, increased time to 50 minutes and let it go. Used natural steam release and it was falling apart perfect.
Next time I will use something other than chuck, however, not afraid of fat, but this was extreme…maybe I just got a bad cut.
Thanks for the recipe Juli!!
Another note, I also added 1/2 cup or so chopped green olives which I would definitely include again.
About to make this cause it sounds so yum. Curious. What’s the difference between using the shredding (grating?) attachment and just putting it in there with the blade? I know the blade makes the cauliflower smaller so is it better if it’s bigger? I have a very picky family that hasn’t liked any of my cauliflower recipes thus far so really trying to get this right 🙂
Thanks for sharing!
you can totally do it either way. i’ve just found the shredding attachment does a better job and doesn’t clump up like the regular blade
Fantastic recipe!! Huge hit with the non-paleo fam 🙂 Excellent way to kickoff the first day of the Whole30. Well done!
Fed it to my non paleo friend last night and the boyfriend who eats most of what I cook up, they said it was really good and had seconds:). Now what to do with the pound of roast left over haha!
We just polished off the entire thing in one sitting (4 of us). My kids even loved the “rice”. This was SO FRIGGIN’ good!
Dang…this was good!!!! First time I have ever commented on anything. Because it was that good…..thanks!
yay!! glad to hear!