Ropa Vieja With Arepas

• Ropa Vieja:
• 1 (2 1/2 pound) chuck roast, or more to taste
• 1 tablespoon olive oil
• 1/2 teaspoon adobo seasoning, or to taste
• 1 cup beef broth
• 1/4 cup recaito
• 1/4 cup recaito
• 1/4 cup sofrito
• 1 (1.41 ounce) package sazon seasoning (without achiote)
• 1 onion, sliced
• 10 pimento-stuffed green olives
• 3 cloves garlic, chopped
• 1 (14.5 ounce) can fire-roasted diced tomatoes
• 2 carrots, peeled and sliced
• Arepas:
• 2 1/2 cups milk
• 1/4 cup unsalted butter, cut into pieces
• 1 1/2 cups arepa flour (pre-cooked white corn meal)
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon honey
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons vegetable oil

1. Drizzle chuck roast with olive oil and rub adobo on top.
2. Pour beef broth into a slow cooker; add recaito, sofrito, and sazon. Add the chuck roast, onion, olives, and garlic. Cook on Low for 8 hours. Add diced tomatoes and carrots. Continue cooking until flavors blend, about 2 hours more.
3. Bring milk to a simmer in a small saucepan. Remove from heat and stir in butter.
4. Combine arepa flour, salt, and black 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, 1 to 2 minutes. Form dough into 12 balls about 2 inches in diameter; flatten between palms into 3 1/2- to 4-inch patties about 1/3-inch thick.
5. Heat vegetable oil in a large nonstick skillet over medium heat. Fry 4 arepas at a time until lightly golden brown, 2 to 3 minutes per side. Transfer to a paper towel-lined plate.

vieja, chuck roast, olive oil, beef broth, recaito, recaito, sofrito, sazon seasoning, onion, green olives, garlic, tomatoes, carrots, arepas, milk, unsalted butter, arepa flour, kosher salt, freshly ground black pepper, honey, freshly ground black pepper, vegetable oil

Taken from www.allrecipes.com/recipe/262051/ropa-vieja-with-arepas/ (may not work)