👨‍🍳 Instruktioner

1. 1

   Season the beef chuck roast generously with salt and pepper.

   💡 Proffstips: Ensure even seasoning for best flavor.
2. 2

   Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Sear the beef roast on all sides until browned.

3. 3

   Remove the beef from the pot and set aside. Add the chopped onion and bell pepper to the pot and sauté until softened.

4. 4

   Add the minced garlic and cook for another minute until fragrant.

5. 5

   Return the beef to the pot. Stir in the tomato sauce, beef broth, Worcestershire sauce, cumin, and oregano. Bring to a simmer.

   💡 Proffstips: Scrape up any browned bits from the bottom of the pot.
6. 6

   Cover the pot, reduce heat to low, and let it simmer for at least 2 hours, or until the beef is fork-tender and shreds easily.

   💡 Proffstips: Check liquid levels periodically and add more beef broth if needed.
7. 7

   Remove the beef from the pot and shred it using two forks. Return the shredded beef to the sauce and stir to combine.

   💡 Proffstips: Ensure all the shredded beef is coated in the sauce.
8. 8

   Simmer for another 15-20 minutes, uncovered, to allow the sauce to thicken slightly.

   💡 Proffstips: Adjust seasoning with salt and pepper to taste.
9. 9

   Serve the Ropa Vieja hot over cooked white rice.

   💡 Proffstips: Garnish with fresh cilantro if desired.