Slow Cooker Cuban Ropa Vieja
Slow Cooker Ropa Vieja - authentic recipe - shredded beef and vegetables in a tomato sauce that's packed with flavor! Serve with white rice, black beans and tortillas.
Servings: 4
Calories:
Equipment
- slow cooker/crockpot
Ingredients
- 2 - 2 1/2 pound beef chuck roast cut in 4 approx. size pieces
- salt and pepper to taste
- 2 tablespoons olive oil
- 14 ounce can of crushed tomatoes
- 2 tablespoons tomato paste
- 2 tablespoons white vinegar
- 3 cloves garlic grated
- 1 tablespoon dry oregano
- 2 teaspoons ground cumin
- 1 medium red onion cut in thick slices
- 1 medium jalapeno seeded and chopped
- 1 medium green pepper
- 1 medium bell pepper any color
- 1 large bay leaf or 2 small
- 1/2 cup frozen peas OR sliced green olives whichever you prefer - Cuban restaurants use either
- 3 tablespoons cilantro finely chopped
- 2 tablespoons lime juice
Instructions
- Cut the beef into 4 approximate size pieces then generously season with salt and pepper all over.
- Heat the oil in a large skillet over medium-high heat on the stove top. Sear the beef on both sides and transfer it to the crock pot.
- In the same skillet (don’t wash it!) add the crushed tomatoes, tomato paste, vinegar, grated garlic, oregano and cumin scraping any brown bits from the skillet and stirring to combine.
- Cut the onions and peppers into thick slices or chunks then add to the top of the beef in the crockpot.
- Pour the crushed tomato blend from the skillet over the top, nestle the bay leaf in then cover and cook 4-5 hours on high or 7-8 hours on low. You want the beef to be tender and easy to shred but not mushy.
- Remove the beef from the slow cooker, stir peas OR sliced olives into the sauce and let them warm while you shred the beef using two forks.
- Return the shredded beef to the slow cooker, sprinkle cilantro in and a squeeze of fresh lime juice and give it all a good stir. Taste and adjust salt and pepper as you like.