Description
This Slow Cooker Ropa Vieja features tender flank steak simmered in a tangy, savory tomato-based sauce infused with bell peppers, onions, and a blend of traditional Cuban spices. Slow-cooked to perfection, this hearty main course is rich in flavor and ideal for an effortless, delicious meal.
Ingredients
Meat and Seasoning
- 2 lbs flank steak
- ½ teaspoon salt
- ¼ teaspoon pepper
Vegetables
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 small onion, thinly sliced
- 3 cloves garlic, minced
Liquids and Sauces
- 2 tablespoons oil
- 1 cup beef broth
- ¼ cup tomato paste
- 2 tablespoons lime juice
- 1 14.5-ounce can petite diced tomatoes (with juices)
Spices and Herbs
- 2 teaspoons cumin
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
Optional Additions and Garnish
- ¼ cup green olives (optional, but traditional)
- Chopped cilantro for serving (optional)
Instructions
- Prepare the Slow Cooker: Lightly coat the inside of the slow cooker with cooking spray and set it aside.
- Sear the Steak: Heat oil in a large skillet over medium-high heat. Season the flank steak evenly with salt and pepper, then sear it on both sides until lightly browned. Transfer the steak to the prepared slow cooker.
- Sauté the Vegetables: In the same skillet, cook the sliced red and green bell peppers and onion for 2-3 minutes until they start to soften. Add the minced garlic and cook for an additional minute until fragrant. Transfer these vegetables around the steak in the slow cooker.
- Make the Sauce: In a small bowl, whisk together tomato paste, beef broth, lime juice, cumin, oregano, and smoked paprika. Pour this mixture evenly over the steak and vegetables in the slow cooker.
- Add Tomatoes: Pour the canned petite diced tomatoes with their juice over the steak and sauce mixture in the slow cooker.
- Slow Cook: Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until the meat is tender and easily shredded with a fork.
- Shred the Meat: Remove the steak from the slow cooker and shred it using two forks. Return the shredded meat to the slow cooker, add the green olives if desired, and stir to combine all ingredients.
- Serve and Garnish: Transfer the shredded ropa vieja to a serving platter and garnish with chopped cilantro if you like. Serve warm and enjoy.
Notes
- For best flavor, searing the steak before slow cooking develops a richer taste.
- Green olives add a traditional salty tang but can be omitted if preferred.
- Use low or high slow cooker settings based on your available time.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
- Serve with white rice, black beans, or warm tortillas for a complete Cuban meal.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours (low) or 3-4 hours (high)
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Cuban
