Cuban Ropa Vieja Crock Pot Oamc
Transform your weeknight dinners with the rich and savory flavors of **Cuban Ropa Vieja Crock Pot OAMC**—a slow-cooked masterpiece designed for convenience and taste. This traditional Cuban dish features tender, shredded flank steak simmered to perfection in a robust tomato-based sauce infused with fragrant spices like cumin, oregano, and smoked paprika. Sweet bell peppers, onions, and garlic add depth, while optional green olives lend a tangy finish. Prepared in a crock pot, this easy hands-off recipe gives you melt-in-your-mouth results after just 15 minutes of prep. It’s perfect for meal prep enthusiasts, with freezer-friendly portions (OAMC: Once A Month Cooking) that reheat beautifully. Served over fluffy white rice and topped with fresh cilantro, this hearty, crowd-pleasing dish brings the warmth of Cuban cuisine straight to your table. Perfect for family dinners, cozy meal prep, or your next freezer meal plan!
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Recipe Information
Ingredients
- 2 lbs beef flank steak
- 2 tbsp olive oil
- 1 yellow onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 4 garlic cloves, minced
- 14.5 oz can diced tomatoes (with juice)
- 3 tbsp tomato paste
- 1 cup beef broth
- 2 bay leaves
- 2 tsp ground cumin
- 2 tsp dried oregano
- 1 tsp ground smoked paprika
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 cup green olives, sliced (optional)
- 2 tbsp fresh cilantro, chopped
- 4 cups cooked white rice (for serving)
Instructions
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
Sear the flank steak for 2-3 minutes on each side until browned. Transfer the steak to a slow cooker.
In the same skillet, add the sliced onion, red bell pepper, green bell pepper, and minced garlic. Sauté for 3-4 minutes until softened. Add to the slow cooker.
Add the diced tomatoes (with juice), tomato paste, and beef broth to the slow cooker.
Season the mixture with bay leaves, ground cumin, dried oregano, smoked paprika, salt, and black pepper.
Stir everything to combine, ensuring the steak is submerged in the liquid.
Cover the slow cooker and cook on low heat for 8 hours or until the beef is tender and can be easily shredded with a fork.
Once cooked, remove the flank steak from the slow cooker. Use two forks to shred the beef into thin strands and return it to the slow cooker.
If using, stir in the sliced green olives for added flavor.
Serve the Ropa Vieja over a bed of cooked white rice and garnish with freshly chopped cilantro.
Refrigerate leftovers or portion them into freezer-safe containers for OAMC. Reheat as needed in the microwave or stovetop.
Nutrition Facts
Calories |
594 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.7 g | 25% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 797 mg | 35% | |
| Total Carbohydrate | 53.3 g | 19% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 3.6 g | ||
| Protein | 48.8 g | 98% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 73 mg | 6% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 890 mg | 19% | |
*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.
