Cuban Ropa Vieja Crock Pot
Experience the rich, comforting flavors of Cuba with this Crock Pot Ropa Vieja recipe, a slow-cooked masterpiece of tender, shredded flank steak simmered in a savory tomato-based sauce infused with the warmth of smoked paprika, cumin, and oregano. This one-pot wonder combines vibrant veggies like bell peppers and onions with pantry-friendly ingredients like crushed tomatoes and beef broth to create a dish that’s packed with bold, authentic flavor. The ease of preparing it in the slow cooker means you can set it and forget it, only to return to perfectly tender beef that’s ready to shred and serve over fluffy white rice or with creamy black beans. Garnish with fresh cilantro for a burst of brightness and enjoy a taste of classic Cuban comfort food right at home. Perfect for busy weeknights or a weekend feast, this recipe is sure to become a family favorite!
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Recipe Information
Ingredients
- 2 pounds Flank steak
- 1 large Yellow onion
- 1 large Green bell pepper
- 1 large Red bell pepper
- 4 large Garlic cloves
- 15 ounces Canned crushed tomatoes
- 2 tablespoons Tomato paste
- 1 cup Beef broth
- 2 teaspoons Ground cumin
- 1 teaspoon Dried oregano
- 1 teaspoon Smoked paprika
- 2 whole Bay leaves
- 2 tablespoons Red wine vinegar
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Fresh cilantro (optional, for garnish)
Instructions
Thinly slice the yellow onion, green bell pepper, and red bell pepper. Mince the garlic cloves.
Heat the olive oil in a large skillet over medium-high heat. Sear the flank steak for 2-3 minutes on each side until browned. Set aside.
In the same skillet, sauté the onion, green bell pepper, and red bell pepper for 3-4 minutes until slightly softened. Add the garlic and cook for 1 more minute.
Transfer the seared flank steak and sautéed vegetables to the crock pot.
Add the crushed tomatoes, tomato paste, beef broth, cumin, oregano, smoked paprika, bay leaves, red wine vinegar, salt, and black pepper to the crock pot. Stir to combine.
Cover the crock pot with a lid and cook on low for 8 hours or on high for 4-5 hours, until the beef is tender and easily shreds with a fork.
Once cooked, use two forks to shred the beef directly in the crock pot. Stir the shredded beef into the sauce to fully combine.
Remove the bay leaves and discard before serving.
Serve the ropa vieja over white rice or alongside black beans. Garnish with fresh cilantro if desired.
Nutrition Facts
Calories |
2838 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.9 g | 205% | |
| Saturated Fat | 50.6 g | 253% | |
| Polyunsaturated Fat | 8.3 g | ||
| Cholesterol | 826 mg | 275% | |
| Sodium | 7206 mg | 313% | |
| Total Carbohydrate | 77.2 g | 28% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 38.0 g | ||
| Protein | 282.6 g | 565% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 413 mg | 32% | |
| Iron | 34.9 mg | 194% | |
| Potassium | 6010 mg | 128% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
