Crock Pot Ropa Vieja

A simple slow cooker Cuban beef recipe. Tender shredded meat cooked with peppers, onions, garlic, and tomato sauce. Perfect for easy family dinners or meal prep.

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Prep Time 15

Cook Time 5

Total Time 5 15

Servings: 6

Course: Main Course

Cuisine: Cuban

Calories: 350

Ingredients Equipment Method Notes

Ingredients

2 –3 lbs flank steak or chuck roast
1 –2 medium onions thinly sliced
3 bell peppers red, green, yellow, sliced
3 –4 garlic cloves minced
14 oz crushed tomatoes or tomato paste
1 cup beef broth
2 tbsp olive oil
1 tsp cumin
1 tsp paprika smoked optional
1 tsp dried oregano
1 –2 bay leaves
1 tsp red wine vinegar optional
2 –3 tbsp green olives optional
Salt and pepper to taste

Equipment

Crock pot / slow cooker
Skillet or frying pan
Knife and cutting board
Measuring cups and spoons
Forks for shredding
Wooden spoon or spatula

Method

Prepare Meat: Trim fat, season with salt, pepper, cumin, paprika. Brown on all sides in skillet.
Cook Vegetables & Sauce: Sauté onions and garlic. Add peppers, crushed tomatoes, beef broth, oregano, bay leaves, and paprika. Optional: add vinegar.
Slow Cook: Place meat in crock pot, pour sauce over it. Cook on low 6–8 hours or high 4–5 hours. Shred meat 30 minutes before finishing.
Serve: Serve with rice, beans, and plantains, or in tacos, bowls, or sandwiches.

Notes

Flank steak for traditional texture; chuck roast for tenderness.
Add chili or hot peppers for spice.
Store leftovers in fridge 3–5 days; freeze up to 3 months.
Makes a day-ahead meal with enhanced flavor.
Optional twists: Caribbean-style with olives/capers, Spanish-style with smoked paprika.