Slow Cooker Ropa Vieja

5 from 6 votes

Enjoy stew season while you can with an easy crockpot dinner version of this Cuban classic. Slow Cooker Ropa Vieja is loaded with tender, shredded beef in a savory simmer sauce that works on its own, over traditional rice, or even over a mash (just like other beefy stews). Use chuck roast for maximum flavor on a minimal budget.

Course Main Course

Cuisine Cuban

Prep Time 15

Cook Time 8 15

Total Time 8 30

Servings

Calories 412kcal

Author Danielle Esposti

Equipment

Crockpot

Ingredients

3 large bell peppers sliced into ½” strips
1 large yellow onion sliced into ½” strips
2-2.5 lb chuck roast large fat deposits removed
2 teaspoon kosher salt
1 teaspoon ground pepper
2 tablespoon olive oil
6 cloves garlic chopped
½ cup dry white wine or ½ cup beef broth
28-oz can can crushed tomatoes
2 tablespoon tomato paste
1 tablespoon red wine vinegar
2 teaspoon cumin
2 teaspoon paprika
2 teaspoon oregano
½ teaspoon allspice
½ c pimento stuffed olives optional
steamed white rice for serving
chopped cilantro for serving

Instructions

Arrange the onions and peppers in an even layer in the bottom of the crockpot.
Divide the chuck roast into 3” chunks. Season all over with salt and pepper.
Heat oil in a 10” skillet over medium high heat. Add the chuck roast pieces in a single layer. Sear until a good crust forms, about 4 minutes. Flip the pieces and sear on at least one other side. Remove the chuck roast pieces and arrange on top of the onions and peppers.
Add the garlic to the remaining oil in the skillet. Cook, stirring constantly, until fragrant, 1-2 minutes.
Deglaze the skillet with ½ cup dry white wine or beef broth. Gently scrape up any browned bits sticking to the bottom of the pan (they’re full of flavor!). Pour the contents of the skillet over the beef, onions, and peppers.
Combine the crushed tomatoes, tomato paste, red wine vinegar, cumin, paprika, oregano, and allspice in a large bowl. Whisk until well combined. Pour the tomato mixture over the beef, onions, and peppers and gently stir into the beef.
Cover and cook on low for 8 hours.
Shred the beef right in the crockpot, or remove and shred in a shallow bowl. Return the beef to the crockpot, then add the olives, if using. Keep warm for 10-15 minutes to warm the olives through.
Serve over steamed rice with lots of cilantro.

Notes

Recipe loosely adapted from Serious Eats.

Nutrition