Description
Slow Cooker Ropa Vieja is a traditional Cuban dish featuring tender, shredded beef simmered in a rich tomato-based sauce with peppers, onions, and flavorful spices. Slow cooking makes the beef incredibly tender and allows the flavors to meld beautifully, perfect for an easy and authentic meal.
Ingredients
- 3 pounds flank steak or chuck roast
1 large onion, sliced
1 green bell pepper, sliced
1 red bell pepper, sliced
4 cloves garlic, minced
1 can (14.5 oz) diced tomatoes
1/2 cup tomato sauce
1/4 cup beef broth
2 teaspoons ground cumin
1 teaspoon dried oregano
1/2 teaspoon smoked paprika
1/2 teaspoon chili powder
2 bay leaves
Salt and pepper to taste
2 tablespoons olive oil
Fresh cilantro for garnish (optional)
Instructions
Sear Beef: Heat olive oil in a skillet over medium-high heat. Season beef with salt and pepper and sear on all sides until browned. Transfer to slow cooker.
- Add Vegetables and Sauce: Add sliced onions, bell peppers, garlic, diced tomatoes, tomato sauce, beef broth, cumin, oregano, paprika, chili powder, and bay leaves to the slow cooker.
- Cook: Cover and cook on low for 8-10 hours or on high for 4-6 hours until beef is very tender.
- Shred Beef: Remove beef from slow cooker and shred with two forks. Return shredded beef to the slow cooker and stir to combine with the sauce.
- Serve: Garnish with fresh cilantro if desired and serve over rice or your favorite sides.
Notes
- Add Olives: Stir in sliced green olives for a briny twist.
- Spicier: Add chopped jalapeños or hot sauce to the slow cooker.
- Make It Instant Pot: Pressure cook for 45 minutes with natural release.
- Vegetables: Add carrots or potatoes for a heartier dish.
- Prep Time: 15 minutes
- Cook Time: 4-10 hours (depending on slow cooker setting)
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Cuban
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 90mg
