I made this beef recipe while playing around with a beloved Cuban recipe called Ropa Vieja, which means "old clothes." It's a lovely slow cooked pulled beef recipe. I added a little Mexican flair and spice. This makes a lot, about five or six portions. Ropa Mojosa is a pun and a half. Mojo is a cuban marinade, and mohosa is "moldy" or "rusty." Since the original recipe is named because it looks like "old clothes," I decided to call this one "rusty clothes."
Ingredients
- 2.5–3 lb boneless beef chuck roast
- ½ cup salsa verde
- ½ cup canned chopped green chilis (1 small can)
- 1 cup diced tomatoes (canned; fire-roasted preferred)
- 2 Tbsp dried onion flakes (or ½ small onion, finely diced)
- 1 tsp garlic powder
- 1 or 2 red and/or yellow bell peppers, cut into strips
- 1 tsp salt (plus more to taste)
- 2 Tbsp ground cumin
- 1 Tbsp ground coriander
- 1 tsp dried oregano
- 1 Tbsp paprika
- ½ tsp black pepper
- 2 Tbsp apple cider vinegar
- Dash of cayenne pepper (to taste)
Slow Cooker Instructions (hands-on ~10–15 min)
- Pat meat dry and generously season the roast with salt and pepper on all sides.
- Heat a large skillet over medium-high heat. Sear the roast 3–4 minutes per side until deeply browned.
- Transfer the seared roast to a 5–6 qt slow cooker.
- In the same skillet, add the salsa verde, green chilis, and diced tomatoes. Scrape up the browned bits and bring to a quick boil. Add the rest of the ingredients. Stir gently and reduce heat to a simmer for 5-10 minutes.
- Pour the mixture over the roast.
- Cover and cook on HIGH for 4 hours or LOW for 6–8 hours (until the meat shreds easily).
- Shred the meat in the cooker, mixing with juices and veggies. Taste and adjust seasoning.
- Rest 10–15 minutes so the meat reabsorbs the sauce.