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Cuban Style Shredded Beef Cooked in Clay (Ropa Vieja)

March 17, 2017

Cuban Style Shredded Beef Cooked in Clay (Ropa Vieja)

Beef Roast is one of my favorite things to make in myVitaClay cooker.

My acupuncturist actually told me that for my body type, if I gained weight around my middle (belly and hips) I should eat beef for breakfast every morning.

After 2 pregnancies I'd gotten down to almost normal, but there were a few pounds clinging to that middle area, and I was willing to try pretty much anything.

I was surprised that beef roast (cooked overnight in the VitaClay pot) tasted really good in the morning, and I could eat just a couple of ounces of that and be really full and satisfied until lunch.

And, not coincidentally I suppose, I lost those last few pounds without much effort over the next few weeks.

I like to buy 100% grass-fed beef from a local natural grocery store, and it comes out perfectly after 3 hours in VitaClay.

After eating it so much, though, I got kind of bored with the basic roast recipe I was using, so I was happy to get this Cuban-style recipe to change up the flavors just enough.

Now I'm happily eating beef roast again!


  • 2-3 lb grass-fed beef roast (bottom round or other roast cut will work)
  • ½ c broth
  • 1 onion, chopped
  • 1 green or red bell pepper, chopped
  • 2 cloves garlic, minced
  • About 8 oz tomato sauce
  • 2 t chili powder
  • 2 t ground cumin
  • several shakes of turmeric powder (because I add it to everything)
  • 1 t sea salt
  • 1 t black pepper


  1. Add everything to the VitaClay cooker
  2. Close, seal and cook on “stew” setting for 3 hours
  3. Shred beef with 2 forks
  4. Stir with juices and veggies. Allow to sit about 5 minutes, then serve.

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