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Slow Cooker Shredded Beef Ropa Vieja recipe

Best Slow Cooker Shredded Beef Ropa Vieja Recipe for Flavor Fans

Enjoy the rich flavors of Slow Cooker Shredded Beef Ropa Vieja, a comforting dish combining beef, peppers, and spices for an unforgettable meal.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Puerto Rican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef and Sauce
  • 3 pounds Chuck roast Choose a well-marbled cut for tender, flavorful shredded beef after slow cooking.
  • 1 medium Green bell pepper Add sweetness and a fresh crunch that balances smoky spices.
  • 1 medium Red bell pepper Provides vibrant color and subtle natural sweetness to the sauce.
  • 1 large Onion Essential for rich base flavor and savory depth.
  • 4 cloves Garlic Crush or mince to infuse the sauce with warm, aromatic notes.
  • 14.5 ounces Diced tomatoes Bring acidity and a hearty, saucy quality.
  • 2 tablespoons Tomato paste Concentrates the tomato flavor and thickens the sauce.
  • 2 cups Beef broth Keeps the beef moist while adding savory umami.
For the Seasonings
  • 2 teaspoons Ground cumin Imparts an earthy, smoky warmth.
  • 2 teaspoons Smoked paprika Adds a subtle smoky kick.
  • 1 teaspoon Dried oregano Enhances the dish with a aromatic, slightly bitter note.
  • 2 leaves Bay leaves Lend a fragrant, complex background flavor.
  • to taste Salt and black pepper Season to taste for balanced harmony.
Optional Add-ins
  • 1/2 cup Olives For a splash of briny brightness.
  • 1/4 cup Fresh cilantro Sprinkle on at serving for a fresh, vibrant finish.

Equipment

  • Slow Cooker

Method
 

Instructions
  1. Prepare the Vegetables: Wash, core, and dice green and red bell peppers and onions into ½-inch pieces. Mince garlic cloves until finely chopped to release bright, aromatic flavors.
  2. Season the Beef: Pat the chuck roast dry, then rub evenly with ground cumin, smoked paprika, dried oregano, salt, and pepper for an earthy, smoky crust.
  3. Layer and Assemble: Place the seasoned roast in your slow cooker. Add diced tomatoes, tomato paste, beef broth, bay leaves, and all prepared vegetables.
  4. Slow Cook: Cover and cook on low for about 8 hours (or high for 4 hours) until the beef is fall-apart tender and the sauce is rich and bubbling.
  5. Shred the Beef: Remove the roast and bay leaves, then use two forks to shred the meat into bite-sized strands.
  6. Finish and Serve: Return shredded beef to the sauce, stir gently, and cook uncovered on high for 15 minutes to meld flavors. Serve over rice or in warm tortillas.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 20gProtein: 30gFat: 15gSaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 15IUVitamin C: 60mgCalcium: 4mgIron: 15mg

Notes

Optional: Garnish with sliced olives and fresh cilantro for briny brightness. Store leftovers in an airtight container for up to 3 days.

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