Slow Cooker Ropa Vieja

5 from 1 vote

Slow Cooker Ropa Vieja- shredded beef flavored with lots of onions, bell pepper, garlic, and spices plus green olives. It's a great slow cooker beef recipe for when you want something a little different.

Prep Time15

Cook Time6

Total Time6 15

Course: Dinner, Main Dish

Cuisine: cuban

Keyword: beef, flank steak, slow cooker beef

Servings:

Equipment

Ingredients

3 tablespoons vegetable oil
2 medium onions halved and thinly sliced
2 red bell peppers sliced into 1/2-inch wide strips
4 garlic cloves minced
⅓ cup tomato paste
2 teaspoons ground cumin
1 ½ teaspoons dried oregano
salt and pepper
2 tablespoons soy sauce
2 bay leaves
½ chicken bouillon cube crumbled
½ cup water
1 (2-pound) flank steak
1 tablespoon distilled white vinegar
¾ cup green olives with pimentos
cilantro and rice for serving

Instructions

Heat oil over medium-high heat in a large nonstick skillet. Add onion and peppers and cook for 7 to 8 minutes, stirring occasionally.
Add garlic and cook one more minute.
Add tomato paste, cumin, oregano, and 1/2 teaspoon of salt. Stir the tomato paste into the onion and peppers and cook for 1 minute.
Transfer to a 6-quart slow cooker.
Add soy sauce, bay leaves, chicken bouillon, and water to the slow cooker.
Season the flank steak with salt and pepper and add it to the slow cooker. Spoon some of the tomato mixture on top of it.
Cover and cook on LOW for 6 to 7 hours or on HIGH for 5 to 6 hours.
Discard bay leaves. Shred meat with 2 forks. Stir in vinegar and olives. Check for seasoning and add more salt and pepper if desired.

Notes

Leftovers will keep in an airtight container in the refrigerator for days or they can be frozen for up to 2 months.

Nutrition