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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I realize this post is over a year old, but had to share that this was my first attempt at cooking Paleo, and it was WONDERFUL. I am a great “country” cook, so the part I have dreaded the most about cooking paleo was my fear of spending the time/energy/expense just to feed my family nasty dishes. I fed this to my fiancée mounded in big bowls and we both loved it. So savory and scrumptious, both the “rice” and the tender, flavorful beef. And he felt good enough afterwards (i.e., not carb weighed-down) that he folded the laundry and cut grass! I will be relying on your website from now on for tasty, healthy recipes!
This was an awesome recipe!
I am excited to try the Cuban rice recipe but I am unclear about the quantity of rice for portion sake. Please help!
i’m not totally sure what you mean… could you explain more?
What a great meal! Using the shredder/grater attachment for ricing the cauliflower is genius! In the past I’ve just used the standard processor blade, and it turns out more like cauliflower “couscous”…thanks!
Made it, loved it..also made arepas too. I cant eat this without arepas being venezuelan, soo meh somehow paleo. whatever. 🙂 it was amazing. you’re brilliant.
OMG i am in LOVE with ropa vieja. i live in the northeast, and anytime my mom and i used to go to NYC, we would go into union city, NJ on the way home and pick up about 10 dinners from this cuban place called el unico super cheap, and soooo good. lots of carbs and fat and carbs with some fat on top. making this ASAP
Love ropa vieja, and just got a slow cooker – so I’m thrilled about this recipe.
Quick question, though – I just made the recipe, and ended up with a ton of excess water in my slow cooker. Any idea why this happened, and how to fix it?
I’m not sure why there would be a lot of excess water. There should be some excess liquid to keep the meat moist, but not sure
Freaking FANTASTIC dish!!!!!’ CRAZY good!
This dinner was AMAZING! My picky kids ate everything and even asked for seconds!!!! I made enough to have left overs for tomorrow but Im not sure there will be any left! Delicious!
OMG – I made this with olives instead of capers… my family loved it.