Slow Cooker Ropa Vieja (Cuban Shredded Beef)

Name: Slow Cooker Ropa Vieja (Cuban Shredded Beef)
Prep time: 40 min
Total time: 8 h 40 min
Yield: 6 servings
Ingredients: 1 medium-sized yellow onion; 1 green bell pepper; 1 (15-ounce) can tomato sauce; 1 (7-ounce) can green chili; 2 Tbsp tomato paste; 1 Tbsp oregano; 2 tsp cumin; 2 tsp salt; 2 Tbsp cider vinegar; 1/2 tsp red pepper flakes; 1/2 tsp black pepper; 2 lbs beef chuck roast; 2 tsp garlic powder; 1/2 tsp salt; 1 Tbsp olive oil; 6 red potatoes; 2 Tbsp avocado oil; 2 large plantain; 1/2 small head red cabbage; 4 Tbsp lime juice; 2 tomato; 1/2 cup cilantro

User Reviews

4.6

147 reviews

Excellent

Prep Time
40 mins
Additional Time
8 hrs
Total Time
8 hrs 40 mins
Servings
6 servings
Calories
362 kcal
Course
Main Course
Cuisine
Cuban

Slow Cooker Ropa Vieja (Cuban Shredded Beef)

Tyler Espinosa

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Slow Cooker Ropa Vieja is a Cuban shredded beef dish where seared chuck roast simmers in a sauce of tomato, green bell pepper, onion, tomato paste, and spices like oregano and cumin. Cooked low and slow, the beef becomes tender enough to shred, absorbing the rich sauce flavors. It's complemented with optional sides such as fried plantains, potatoes, and red cabbage.

Description

This version of Slow Cooker Ropa Vieja starts by searing seasoned beef chuck roast to develop a deep browned exterior. The beef then slow-cooks in a sauce combining tomato sauce, chopped onion, green bell pepper, tomato paste, dried oregano, cumin, cider vinegar, and optional chili and pepper flakes. Cooking on low for 6 to 8 hours until the beef is very tender allows it to be shredded easily using forks. The shredded meat is then returned to the sauce, absorbing the complex savory, tangy, and mildly spicy notes of the sauce components.

The dish offers tender meat fibers bathed in a tomato-forward sauce infused with aromatic herbs and spices. The combination of vinegar and cumin adds brightness and warmth, while the stewed vegetables soften and meld into the sauce base.

This ropa vieja fits well served with hearty sides like fried plantains, roasted or boiled potatoes, and thinly sliced red cabbage dressed with lime for a fresh contrast. The included ingredients suggest pairing with lime juice and fresh cilantro for garnish, adding freshness to the robust flavors.

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Ingredients

Servings

Sauce:

1 medium-sized yellow onion chopped
1 green bell pepper cored and chopped
1 (15-ounce) can tomato sauce
1 (7-ounce) can green chili mild, medium, or hot
2 Tbsp tomato paste
1 Tbsp oregano dried
2 tsp cumin ground
2 tsp salt sea salt
2 Tbsp cider vinegar
1/2 tsp red pepper flakes optional
1/2 tsp black pepper

For the Beef:

2 lbs beef chuck roast use up to 3 lbs
2 tsp garlic powder
1/2 tsp salt sea salt
1 Tbsp olive oil

For the Bowls

6 red potatoes chopped, large
2 Tbsp avocado oil + more for frying
2 large plantain peeled and sliced
1/2 small head red cabbage thinly sliced
4 Tbsp lime juice fresh
2 tomato chopped, vine-ripened
1/2 cup cilantro chopped, optional

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Instructions

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Prepare the Beef:

Add all ingredients for the sauce to a large (6-quart) slow cooker and stir well.
Sprinkle the beef chuck roast with garlic powder and sea salt. Heat the oil to medium-high in a thick-bottomed stock pot or Dutch oven. Place the meat inside the hot stock pot and sear for 4 to 5 minutes, until the outside is deeply browned. Carefully flip the meat and sear the other side for 2 to 3 minutes. Note: you can use a cast iron skillet, but proceed with caution, as the fat from the beef will splatter out.
Transfer the meat to the crock pot and nestle it in the sauce. Note: it’s fine if the meat isn’t fully submerged in sauce!
Secure the lid on the slow cooker and set on the lowest setting. Cook 6 to 8 hours, flipping the meat halfway through, if possible, or until beef is very tender.
Transfer the beef to a cutting board and use two forks to shred it. Transfer the shredded beef back into the crock pot with the sauce and stir well so the meat absorbs the flavor of the sauce.
Serve shredded beef with warm tortillas and side dishes, or make a bowl out of it, following the instructions below.

Make the Bowls:

Preheat the oven to 400 degrees. Spread the potatoes on a large baking sheet and drizzle with 2 Tbsp avocado oil. Use your hands to toss everything together until potatoes are well-coated. Sprinkle with sea salt and place on the center rack of the preheated oven. Roast 20 minutes, stir the potatoes, then roast an additional 10 to 15 minutes, until golden-brown and cooked through.
While the potatoes are roasting, fry the plantains. To do so, fill a small shallow skillet half-way up with avocado oil and heat over medium-high. Once the oil is all the way hot (you can test this by gently flicking a tiny amount of water on the oil to see if it sizzles), carefully place sliced plantains in the oil. Cook until golden-brown and crispy, about 2 to 3 minutes. Carefully flip and cook on the other side an additional 2 to 3 minutes, until plantains have reached desired level of crisp. Transfer to a paper towel–lined plate, sprinkle with sea salt, and repeat for remaining plantains.
Place sliced red cabbage in a mixing bowl and add the lime juice. Firmly massage the lime juice into the red cabbage until it begins to soften, about 2 minutes. Sprinkle with sea salt to taste.
Divide potatoes between 4 to 6 bowls and add desired amount of shredded beef and cabbage. Serve with fried plantains, tomatoes, and fresh cilantro.