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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Hi, Having lived in Miami for 20 years, I’ve eaten ropa vieja many times as it’s one of my fav cuban dishes. I’ve also made it, but never in a crock pot. Today I did. I substituted the peppers and diced tomatoes for a large jar of salsa as that’s all I had on hand and it was D.E.L.I.S.H. The best ever. We really enjoyed it. Thank you for sharing.
I just made this for dinner. Absolutely amazing! So much flavor.
Delicious and flavorful! Thanks for sharing the recipe. Made exactly as directed plus added back in the green olives.
This looks amazing I think I will make it this weekend!!
Love your Cuban RIce it is the best ever! Love your website, thanks!
Made this for dinner tonight. It was so yummy!!
oh man this was amazing! I just started exploring the paleo lifestyle after falling in love with cross fit a month ago. Your recipes are spectacular! Thanks for te inspiration
I made this over the weekend and it was well liked! It’s going in my “Repeat Recipe” book!
Ooh, I’ve been trolling your recipes for something to cook for family members coming to show them eating healthy doesn’t have to suck, or taste like crap, or be overly expensive. And that doesn’t involve a lot of work for me (yay crockpot!) I think we have a winner here. I’m also pretty sure I will need to make this 5 or 6 times in the next week and a half, you know, just to make sure I can make it properly. Yeah, that’s it.
I just made this and it smells so good. I used 2lbs chuck roast and after 9 hours it still wasn’t tender. I shredded it the best I could but do you think it was just a fattier or not fatty enough piece of meat? Either way, everything about this recipe was amazing. I’m guessing I should just inspect the meat a little better before buying. Has anything like this ever happened to you?