shredded beef, melting mozzarella, mustard aioli

In a slow cooker, add the beef chuck roast, beef broth, sliced onion, sliced green bell pepper, minced garlic, cumin, smoked paprika, bay leaves, salt, and black pepper. Stir to combine.

Cook the Beef

Cover and cook on low for 8 hours or until the beef is tender and easily shredded with a fork.

Slow Cook

Once cooked, remove the beef from the slow cooker and shred it using two forks. Return the shredded beef to the slow cooker and stir to combine with the juices.

Shred the Beef

In a bowl, combine the mayonnaise, Dijon mustard, lemon juice, garlic powder, and salt. Whisk until smooth and well combined.

Mix Aioli Ingredients

Slice the sub rolls in half lengthwise and lightly toast them if desired.

Prepare the Rolls

Spread a generous amount of mustard aioli on each half of the rolls. Pile on the shredded beef, followed by a handful of shredded mozzarella cheese, and top with chopped cilantro.

Assemble the Sandwiches

Close the sandwiches and serve immediately while the cheese is melty and gooey.

Serve

beef chuck roast

beef broth

onion, sliced

green bell pepper, sliced

garlic cloves, minced

cumin

smoked paprika

bay leaves

salt

black pepper

mayonnaise

Dijon mustard

lemon juice

garlic powder

sub rolls

mozzarella cheese, shredded

fresh cilantro, chopped

Ropa Vieja Sandwich

Make Ropa Vieja Sandwich Recipe in just 8h 10m. shredded beef, melting mozzarella, mustard aioli

Ropa Vieja Sandwich Recipe

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