Ww 5 Points Crock Pot Ropa Viejo
Dive into the bold and comforting flavors of this "WW 5 Points Crock Pot Ropa Vieja," a healthy twist on the classic Cuban dish that’s perfect for busy weeknights or meal prepping. With tender lean flank steak, vibrant bell peppers, and a smoky, spiced tomato-based sauce, this slow-cooked recipe is as satisfying as it is nutritious—clocking in at just 5 WW points per serving. Loaded with wholesome, low-sodium ingredients like diced tomatoes, tomato sauce, and beef broth, this dish is bursting with flavor from garlic, cumin, oregano, and paprika. The crock pot does all the work, producing melt-in-your-mouth beef with minimal effort. Serve this hearty, gluten-free dish over brown rice, quinoa, or alongside a crisp salad for a complete and guilt-free meal the whole family will love.
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Recipe Information
Ingredients
- 1.5 pounds Lean flank steak
- 1 large Yellow onion, sliced
- 1 large Red bell pepper, sliced
- 1 large Green bell pepper, sliced
- 4 cloves Garlic, minced
- 14.5 ounces Diced tomatoes (no salt added)
- 8 ounces Tomato sauce (no salt added)
- 0.5 cup Beef broth (low sodium)
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- 1 teaspoon Ground paprika
- 1 whole Bay leaf
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh cilantro, chopped (optional, for garnish)
Instructions
Place the lean flank steak at the bottom of the crock pot.
Layer the sliced yellow onion, red bell pepper, green bell pepper, and minced garlic over the steak.
In a medium bowl, mix together the diced tomatoes (with their juice), tomato sauce, beef broth, ground cumin, dried oregano, ground paprika, salt, and black pepper. Stir until well combined.
Pour the tomato mixture evenly over the vegetables and steak in the crock pot.
Add the bay leaf on top of the mixture.
Cover the crock pot and cook on low heat for 8 hours or 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 to combine the shredded meat with the sauce and vegetables.
Remove the bay leaf before serving.
Garnish with chopped fresh cilantro, if desired, and serve warm. This dish pairs well with brown rice, quinoa, or a fresh salad for a complete meal.
Nutrition Facts
Calories |
1629 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.6 g | 74% | |
| Saturated Fat | 20.8 g | 104% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 476 mg | 159% | |
| Sodium | 1705 mg | 74% | |
| Total Carbohydrate | 68.1 g | 25% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 37.3 g | ||
| Protein | 203.9 g | 408% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 268 mg | 21% | |
| Iron | 25.4 mg | 141% | |
| Potassium | 5069 mg | 108% | |
*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.
