La Nueva Ropa Vieja Crock Pot
Transform your dinner table with "La Nueva Ropa Vieja Crock Pot," a fresh twist on the classic Cuban comfort food that's perfect for busy cooks. This slow-cooked masterpiece combines tender, shredded flank steak with a savory medley of crushed tomatoes, bell peppers, and bold spices like cumin and oregano, all simmered together for hours to develop rich, unforgettable flavors. Green olives add a tangy pop, while optional cilantro provides a fresh herbal finish. With only 15 minutes of prep and the convenience of a crock pot, this dish ensures maximum flavor with minimal effort. Serve over fluffy white rice for a hearty, family-friendly meal that’s as satisfying as it is simple. Perfect for weeknights or entertaining, this recipe is sure to become a staple in your kitchen repertoire.
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Recipe Information
Ingredients
- 2 pounds Flank steak
- 2 tablespoons Olive oil
- 1 medium Yellow onion, sliced
- 1 medium Red bell pepper, sliced
- 1 medium Green bell pepper, sliced
- 4 cloves Garlic, minced
- 28 ounces Crushed tomatoes
- 1 cup Beef stock
- 2 tablespoons Tomato paste
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- 2 Bay leaves
- 1.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 0.5 cup Green olives, sliced
- 2 tablespoons Cilantro, chopped (optional, for garnish)
- 4 cups Cooked white rice (for serving)
Instructions
Heat the olive oil in a skillet over medium-high heat. Sear the flank steak for 2-3 minutes on each side until browned. Remove from heat and set aside.
Place the sliced onion, red bell pepper, green bell pepper, and minced garlic in the bottom of the crock pot.
Add the seared flank steak on top of the vegetables.
In a bowl, combine the crushed tomatoes, beef stock, tomato paste, ground cumin, dried oregano, salt, and black pepper. Mix well and pour the mixture over the flank steak and vegetables in the crock pot.
Add the bay leaves to the crock pot and cover with the lid.
Cook on low for 8 hours, or on high for 4-5 hours, until the beef becomes tender and can easily be shredded with a fork.
Carefully remove the flank steak from the crock pot and shred it using two forks.
Return the shredded beef to the crock pot and mix well with the sauce.
Stir in the sliced green olives and let everything cook for an additional 10-15 minutes on low heat to combine the flavors.
Remove the bay leaves before serving. Garnish with chopped cilantro, if desired.
Serve the Ropa Vieja over cooked white rice for a complete meal.
Nutrition Facts
Calories |
705 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.6 g | 38% | |
| Saturated Fat | 8.7 g | 44% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 138 mg | 46% | |
| Sodium | 1526 mg | 66% | |
| Total Carbohydrate | 60.9 g | 22% | |
| Dietary Fiber | 4.6 g | 17% | |
| Total Sugars | 8.7 g | ||
| Protein | 51.6 g | 103% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 80 mg | 6% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1087 mg | 23% | |
*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.
