Slow Cooker Ropa Vieja Recipe Card
User Reviews
5
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Prep Time
30 mins
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Cook Time
6 hrs
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Total Time
6 hrs 30 mins
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Servings
12 servings
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Calories
392 kcal
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Course
Main Course
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Cuisine
South American, Cuban
Slow Cooker Ropa Vieja Recipe Card
Description
This Slow Cooker Ropa Vieja uses flank steak or chuck roast slowly cooked with diced tomatoes, jalapeños, celery, onion, garlic, and recaito. The seasonings include cumin, paprika, oregano, and salt, providing a rich blend of flavors. The slow cooking method renders the beef tender enough to shred easily with a fork.
The final dish delivers tender strands of beef infused with the spices and vegetables. Typically served with rice and tostones, it reflects a classic preparation style. The spicy jalapeños add slight heat to balance savory elements.
This recipe includes several cooking options such as Dutch oven oven-baking, stovetop simmering, or Instant Pot pressure cooking, with varying times to achieve tender meat. It can be stored refrigerated for up to three days, or frozen for extended periods, with suggested portioning for easy thawing.
Ingredients
- 4 lbs. beef flank steak or chuck roast
- 3 tomato diced
- ½ cup water
- 2 jalapeños seeded, diced and cored
- ½ cup celery chopped
- 1 tsp salt paleo diet: sea salt
- 2 tsp cumin
- 1 tsp paprika
- 1 tsp oregano
- 1 onion medium, cut into small pieces
- 4 garlic minced, cloves
- 4 Tbsp recaito
Instructions
- Place the meat in the slow cooker and add water. Place all vegetables and the spices in the slow cooker and stir.
- Cover and let it cook for about 6 hours. Flip the beef over half way through.
- Also make sure to poke meat with a fork to check for tenderness.
- When the meat falls apart and it is fork tender, it is done. Add salt to taste, serve with rice and a side of tostones. Enjoy!!!
Notes
- Choose flank steak for shredding; chuck roast is an acceptable alternative
- Oven cooking at 300°F for 3-5 hours is an alternative to slow cooking
- Stovetop cooking on low for 3-5 hours yields similar tenderness
- Instant Pot cooking on high pressure for 90 minutes with natural release is faster option
- Refrigerate leftovers in an airtight container for up to 3 days
- Freeze cooled Ropa Vieja in portions for 4-6 months; vacuum packaging extends freezer life to 1-2 years
- Leftover Ropa Vieja can be repurposed in scrambled eggs as "recalentada," a traditional Latin American dish
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 392 kcal
% Daily Value*
| Calories | 392kcal | 20% |
| Carbohydrates | 1g | 0% |
| Protein | 26g | 52% |
| Fat | 30g | 46% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 107mg | 36% |
| Sodium | 299mg | 12% |
| Potassium | 452mg | 10% |
| Vitamin A | 150IU | 3% |
| Vitamin C | 3.9mg | 4% |
| Calcium | 37mg | 4% |
| Iron | 3.3mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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