Slow Cooker Ropa Vieja
Tender shredded beef and colorful bell peppers simmered in a savory tomato-olive sauce, all made easily in your slow cooker.
Ingredients
- 1.5 lbs flank steak cut into 3-4 large pieces, 680 g
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil 30 ml
- 1 large yellow onion thinly sliced
- 2 large bell peppers stemmed, seeded, and thinly sliced, e.g., one red, one yellow
- 4 cloves garlic minced
- 1/4 cup tomato paste 60 g
- 1/2 cup low-sodium beef broth 120 ml
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon smoked paprika
- 1/2 cup pimento-stuffed green olives halved, 75 g
- 2 tablespoons brine from the olive jar
- For serving: cooked white rice black beans, fresh cilantro, lime wedges
Instructions
- Pat the steak pieces dry with paper towels and season all over with salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat. Add the steak and sear until well-browned, about 3-4 minutes per side. Transfer the seared steak to the basin of a 6-quart or larger slow cooker.
- Reduce the heat to medium. Add the sliced onion and bell peppers to the same skillet and cook, stirring occasionally, until softened, about 5-7 minutes.
- Add the minced garlic and cook for 1 minute more until fragrant. Stir in the tomato paste and cook for 1 minute, stirring constantly.
- Pour in the beef broth to deglaze the pan, using a wooden spoon to scrape up any browned bits from the bottom of the skillet. Bring to a simmer.
- Pour the entire contents of the skillet over the steak in the slow cooker. Add the cumin, oregano, smoked paprika, and olive brine. Stir gently to combine.
- Cover and cook on LOW for 7 to 8 hours or on HIGH for 4 to 5 hours, until the beef is very tender and shreds easily with a fork.
- Remove the steak pieces to a large bowl or cutting board. Use two forks to shred the meat. Return the shredded beef to the slow cooker and stir in the halved olives. Let the mixture sit for about 10 minutes for the flavors to meld.
- Serve the ropa vieja hot over rice, with black beans and lime wedges on the side.
Notes
For food safety, whole cuts of beef should reach a minimum internal temperature of 145°F (63°C) and rest for 3 minutes. For this recipe, the beef will be cooked well beyond this point to achieve a tender, shreddable texture.
Searing the beef is optional but highly recommended. It creates a rich, browned crust that adds significant flavor to the final dish.
This dish can be made a day ahead. The flavors deepen overnight. Store in the refrigerator and reheat gently on the stovetop.
For a thicker sauce, you can remove the lid for the last 30 minutes of cooking on the HIGH setting.