Slow Cooker Ropa Vieja
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Prep Time
10 mins
-
Cook Time
8 hrs
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Total Time
8 hrs 10 mins
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Servings
8
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Calories
238 kcal
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Course
Main Course
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Cuisine
Cuban
Slow Cooker Ropa Vieja
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Flank steak is slow-cooked to tender perfection in a tangy, savory sauce in this easy Ropa Vieja recipe, making every bite irresistibly delicious!
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Ingredients
- 2 lbs flank steak
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoons oil
- 1 red bell pepper thinly sliced
- 1 green bell pepper thinly sliced
- 1 small onion thinly sliced
- 3 cloves garlic minced
- 1 cup beef broth
- ¼ cup tomato paste
- 2 tablespoons lime juice
- 2 teaspoons cumin
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- 1 .5-oounce can petite diced tomatoes (with juices)
- ¼ cup green olives optional, but traditional
- Chopped cilantro for serving optional
Instructions
- Coat the inside of the slow cooker lightly with cooking spray. Set aside.
- Heat the oil in a large skillet over medium-high heat. Season the flank steak with salt and pepper, then sear lightly on both sides. Transfer the steak to the prepared slow cooker.
- In the same skillet, cook the red and green bell peppers and onion for 2-3 minutes, or until tender. Add the garlic and cook for 1 additional minute, or until fragrant. Transfer the vegetables to the slow cooker, surrounding the steak.
- In a small bowl, whisk together the tomato paste, beef broth, lime juice, cumin, oregano, and smoked paprika. Pour the mixture over the steak in the slow cooker.
- Pour the diced tomatoes (with their juice) over the steak and sauce.
- Cover and cook on low for 6-8 hours or high for 3-4 hours, or until the meat is tender and can be easily shredded with a fork.
- Remove the steak from the slow cooker, shred it with two forks, and return it to the slow cooker. Add the kalamata olives, if using, and stir to combine.
- Transfer the shredded steak to a serving platter and garnish with chopped cilantro, if desired. Serve warm.
Notes
- Add some cayenne or red pepper flakes to sauce mixture to lend a nice kick of heat to the dish.
- To get started, sear the steak and sauté the vegetables in a Dutch oven or large pot. Add all the ingredients to the pot just like instructed for the slow cooker. Simmer the pot covered with a lid over low heat for 2-3 hours, checking occasionally to ensure there's enough liquid.
- Store the shredded beef in an airtight container in the refrigerator for 3-4 days or freezer for up to 3 months. Reheat the dish in the microwave or in a skillet over medium heat. If it seems a bit dry, add a splash of broth.
- Add some heat: Add some cayenne or red pepper flakes to sauce mixture to lend a nice kick of heat to the dish.
- Make on the stove: To get started, sear the steak and sauté the vegetables in a Dutch oven or large pot. Add all the ingredients to the pot just like instructed for the slow cooker. Simmer the pot covered with a lid over low heat for 2-3 hours, checking occasionally to ensure there's enough liquid.
- Leftovers: Store the shredded beef in an airtight container in the refrigerator for 3-4 days or freezer for up to 3 months. Reheat the dish in the microwave or in a skillet over medium heat. If it seems a bit dry, add a splash of broth.
Nutrition Information
Show Details
Calories
238kcal
(12%)
Carbohydrates
10g
(3%)
Protein
27g
(54%)
Fat
10g
(15%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
0.01g
Cholesterol
68mg
(23%)
Sodium
518mg
(22%)
Potassium
750mg
(21%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
848IU
(17%)
Vitamin C
41mg
(46%)
Calcium
67mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 238 kcal
% Daily Value*
| Calories | 238kcal | 12% |
| Carbohydrates | 10g | 3% |
| Protein | 27g | 54% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 68mg | 23% |
| Sodium | 518mg | 22% |
| Potassium | 750mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 848IU | 17% |
| Vitamin C | 41mg | 46% |
| Calcium | 67mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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