Slow Cooker Ropa Vieja with Rice & Beans

Ingredients

• Beef Chuck Roast — 2.5lb trimmed slightly ($15.00)
• Avocado Oil — 1 Tbsp for searing meat ($0.20)
• Tomato Sauce — 16oz 2 8oz cans ($1.20)
• Tomato Paste — 2 Tbsp thickener and flavor ($0.20)
• Beef Broth — 0.5 cup liquid base ($0.25)
• Green Chilies — 4oz 1 can chopped ($1.00)
• White Vinegar — 1 Tbsp acidity ($0.05)
• Garlic Cloves — 11 whole 6 for beef 5 for beans ($0.50)
• Onion — 2 medium 1 sliced 1 diced ($1.00)
• Green Bell Pepper — 1 whole thinly sliced ($0.75)
• Black Beans — 30oz 2 15oz cans rinsed ($2.00)
• Oil — 1 Tbsp oil of choice for beans ($0.15)
• Jalapeños — 2 whole diced ($0.50)
• Water — 1 cup for simmering beans ($0.00)
• Dry White Rice — 2 cups jasmine or long grain ($1.00)
• Cilantro — 1.08 cup divided among beef beans and rice ($1.00)
• Lime — 1 whole juiced half beans half rice ($0.50)
• Kosher Salt — 4 tsp divided ($0.20)
• Black Pepper — 1 Tbsp for beef sear ($0.10)
• Ground Cumin — 4 tsp 1 tbsp sauce 1 tsp beans ($0.20)
• Dried Oregano — 2 tsp sauce ($0.10)
• Red Pepper Flakes — 0.5 tsp sauce ($0.05)
• Chipotle Powder — 1 tsp optional for beans ($0.10)

Instructions

1. 1Sear the Beef — Cut 3 small slits into the chuck roast and insert 3 whole garlic cloves. Season generously with 1 tbsp salt and 1 tbsp pepper. Heat 1 tbsp avocado oil in a skillet over medium-high heat and sear the roast 5 minutes per side until deeply browned. Transfer to slow cooker.
2. 2Slow Cook — Slice remaining 3 cloves of garlic. Add to slow cooker along with tomato sauce tomato paste beef broth sliced bell pepper sliced onion green chilies vinegar 2 tsp salt 1 tbsp cumin oregano and red pepper flakes. Cook on LOW 7-8 hours. Shred meat in pot and stir in 1/3 cup cilantro.
3. 3Make the Beans — In a pot heat 1 tbsp oil. Saute diced onion jalapeños and 5 cloves minced garlic until soft. Add rinsed black beans 1 cup water 1 tsp salt 1 tsp cumin and chipotle powder. Simmer 15-20 minutes until thickened. Stir in 1/4 cup cilantro and juice of 1/2 lime.
4. 4Cook the Rice — Cook 2 cups dry white rice according to package directions. Once fluffy fold in 1/2 cup chopped cilantro juice of 1/2 lime and 1 tsp salt.
5. 5Assemble — Divide cilantro lime rice evenly among 7 meal prep containers topping each with a scoop of Cuban black beans and a generous portion of shredded Ropa Vieja.