Paleo Ropa Vieja

Ingredients:

2 tbsp vegan butter (i.e. Earth Balance) or ghee

2 onions, sliced

2 bell peppers, sliced – I use one red and one green to add some color)

4 cloves garlic, minced

2 ½ lbs chuck roast

8 tomatoes, peeled, seeded, and chopped

2 tbsp tomato paste

½ c beef broth

1 tbsp cumin

1 tsp oregano

1 tsp paprika

1 tsp salt

½ tsp pepper

Fresh cilantro for garnish

Instructions:

1. Melt ghee in a heavy-bottomed pan over medium heat and sauté the onions until translucent.

2. Add the peppers and garlic, sauté another 3 minutes, until garlic is fragrant, the transfer to the CrockPot.

3. Brown the roast on all sides in the same pan over medium-high heat for about 5 minutes, then transfer to the CrockPot.

4. Stir together tomatoes, tomato paste, broth, spices, salt and pepper in a large bowl. Pour over the beef and cook on low for 6-7 hours.

5. Shred the beef in the CrockPot with 2 forks, and cook for an additional hour. (When the beef is ready, it should shred easily.)

**If you end up with too much liquid, taste the meat, and if you are happy with the flavors, just remove the meat and vegetables with a slotted spoon. If it needs more flavor, you can move the dish to a sauté pan and simmer on low for 30 minutes to concentrate the flavors and reduce the liquid.