Cuban Slow Cooker Shredded Beef (Print Version)

# Ingredients:

→ For the Beef

01 - 6 plump garlic cloves (3 whole, 3 sliced)
02 - A nice 2-2½ pound beef chuck roast or flank steak
03 - A generous splash of cooking oil (about 1 tablespoon)

→ For the Sauce

04 - 2 cans tomato sauce (8 ounces each)
05 - 1 green bell pepper, sliced into thin strips
06 - 1 medium onion, sliced into thin half-moons
07 - 1 small can chopped green chilies (4 ounces)
08 - 2 heaping tablespoons tomato paste
09 - 2 teaspoons dried oregano, preferably Mexican
10 - 2 teaspoons salt (plus more for seasoning the meat)
11 - 1 tablespoon ground cumin
12 - 1 tablespoon white vinegar for brightness
13 - A good pinch of red pepper flakes (about ½ teaspoon)
14 - ½ cup beef broth (only needed if using pressure cooker)
15 - A handful of fresh cilantro, chopped (about ¼ cup plus more for serving)

→ For Serving

16 - Steamed white rice
17 - Cuban-style black beans
18 - Fresh lime wedges
19 - Sliced avocado (optional but recommended)

# Instructions:

01 - Grab your beef and a paring knife. Make three small X-shaped cuts into the thickest parts of the meat, then push a whole garlic clove deep into each X. This old-school technique infuses flavor from the inside out. Season the beef generously on both sides with salt and freshly ground pepper. Heat the oil in a large skillet (or use the sauté function if you're using an Instant Pot) until it's nice and hot. Carefully place the seasoned beef in and let it sear undisturbed for a full 5 minutes on each side. You want a deep brown crust to form - don't flip too early! Yes, it'll splatter a bit, but that crust equals flavor.
02 - If you're using the slow cooker, transfer the seared beef to the cooker. Slice up those remaining 3 garlic cloves and toss them in along with everything else - the tomato sauce, sliced green peppers, onions, green chilies, tomato paste, oregano, salt, cumin, vinegar, red pepper flakes, and cilantro. No need to add extra liquid as the meat and vegetables will release plenty as they cook. Cover and set to low for 7-8 hours. Go about your day while amazing smells fill your home.
03 - If you're using an Instant Pot, after searing, set the beef aside on a plate. In the same pot, quickly sauté the onions, peppers, and sliced garlic for just 30 seconds to capture all those delicious browned bits from the bottom. Add all remaining ingredients including the ½ cup of beef broth (this is important for pressure cooking). Return the beef to the pot, nestling it into the sauce. Seal the lid, set to pressure cook for 20 minutes per pound (so about 50 minutes for a 2.5 lb roast). Once cooking completes, allow for a natural pressure release - don't rush this step!
04 - Now for the satisfying part - grab two forks and gently pull at the beef. It should fall apart with hardly any effort. If it's still resistant, it needs more time (give it another hour in the slow cooker or 10 more minutes in the pressure cooker). Once shredded, stir the beef into the sauce, letting all those strands soak up the flavors. Take a taste and add more salt, pepper, or even a splash more vinegar if needed to make the flavors pop.
05 - Spoon a generous helping of white rice onto each plate, then top with the saucy shredded beef. Add Cuban-style black beans on the side and garnish with fresh cilantro. Serve with lime wedges for squeezing over the top - that fresh citrus brightness really completes the dish. If you've got some ripe avocado, a few slices alongside make it even better.
06 - This beef actually tastes even better the next day! Store any leftovers in an airtight container in the fridge for up to 5 days. It also freezes beautifully for up to 2 months - perfect for meal prep. Beyond rice and beans, try using leftovers in tacos, stuffed in quesadillas, or even as a hearty breakfast with eggs.

# Notes:

01 - Ropa Vieja means 'old clothes' in Spanish, referring to the shredded beef's resemblance to tattered clothing.
02 - This dish is considered the national dish of Cuba and has been enjoyed for generations.
03 - Don't skip the searing step - it's essential for developing the deep flavor that makes this dish special.
04 - The flavors actually improve after a day in the refrigerator, making this perfect for meal prep.

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