Ropa Vieja with Arepas

Drizzle pot roast with olive oil and season with adobo. Pour beef both into the slow cooker with sofrito, recaito and Sazon.

Place pot roast in the slow cooker. Put onions, garlic and olives over the pot roast.

Set on LOW for 10 hours or HIGH for 6.

Two hours before it’s done, toss in carrots and can of tomatoes.

To make the AREPAS –

Bring milk to a simmer in a small saucepan, then remove from heat and stir in butter.

Combine arepa flour, salt and pepper in a large bowl. Add the hot milk and honey and stir until combined.

Let mixture stand until milk is absorbed enough for a soft dough to form, about 1 to 2 minutes (dough will continue to stiffen).

Form the dough into 12 balls (about 2 inches in diameter) and flatten between palms into 3 1/2 to 4-inch patties (about 1/3-inch thick).

Heat 2 tablespoons of oil in a large nonstick skillet over medium heat until the oil begins to shimmer. Fry 4 arepas at a time, until lightly golden brown on both sides and just cooked through, about 2 to 3 minutes per side. Transfer to a baking sheet lined with paper towels.

Note: items marked with an asterisk can be found in your local Latin Grocer or in the ethnic aisle of your supermarket. To see images of the items, visit Goya.com and search for them by name.