Cuban Ropa Vieja Recipe

Rice, beans, and ropa vieja on a white dish with a fork.

5 from 1 vote

This Slow Cooker Ropa Vieja is the only version I make! The beef is undeniably tender, the peppers don't turn to mush (huge win!), and the sauce is so deliciously flavorful (and not watered down, I might add). It's basically a mix of all the little tricks I've picked up from years of making roasts that my family actually gets excited to eat.

Prep Time20

Cook Time8

Total Time8 20

Course: Dinner, Main Course

Cuisine: American

Servings:

Calories: 411kcal

Author: Misty

Equipment

6 qt slow cooker

Ingredients

3-4 lb chuck roast well marbled
1 ½ tablespoon olive or avocado oil
½ teaspoon kosher salt
½ teaspoon pepper
1 (15 oz) can tomato sauce
½ cup dry white wine or substitute beef broth
3 tablespoon soy sauce regular
2 tablespoon tomato paste
1 tablespoon garlic minced
1 tablespoon white vinegar
2 teaspoon dried oregano
2 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon red pepper flakes
2 bell peppers thinly sliced (any color)
1 large onion thinly sliced
2 tablespoon fresh parsley minced
For serving: White rice and Cuban black beans

Instructions

Coat both sides of the roast in oil, then season with the salt and pepper on both sides. Heat a large skillet over high heat (I like to use cast iron, but a non-stick skillet will also work well). Once the skillet is hot, sear each side of the roast for 4-5 minutes, allowing a golden brown crust to form. Place the roast in a slow cooker.
3-4 lb chuck roast, 1 ½ tablespoon olive or avocado oil, ½ teaspoon kosher salt, ½ teaspoon pepper
While the roast is searing, combine the tomato sauce, wine, soy sauce, and tomato paste in a liquid measuring cup or bowl. Once the roast is removed, pour the mixture into the hot pan. Simmer for 15-30 seconds, stirring continually to scrape up the brown bits on the bottom and help the tomato paste incorporate. Then pour this mixture into the slow cooker over the meat.
1 (15 oz) can tomato sauce, ½ cup dry white wine, 3 tablespoon soy sauce, 2 tablespoon tomato paste
Add the garlic, vinegar, oregano, cumin, smoked paprika, and red pepper flakes to the slow cooker. Swirl everything together a bit to help it combine.
1 tablespoon garlic, 1 tablespoon white vinegar, 2 teaspoon dried oregano, 2 teaspoon ground cumin, 1 teaspoon smoked paprika, ½ teaspoon red pepper flakes
Cook it on low for a total of 8-10 hours or high for 4-4.5 hours. When you have about 1 hour of cooking time left, add the onions and bell peppers to the crockpot, stirring to help coat them in the sauce. Then allow it to finish the last hour of cooking. The meat should fall apart easily when prodded with tongs or forks.
2 bell peppers, 1 large onion
Once tender, remove the meat from the crock pot and use two forks to shred it into medium chunks. Discard the fat. Stir the shredded meat and minced parsley back into the juices and serve warm with rice and beans.
2 tablespoon fresh parsley, For serving: White rice and Cuban black beans

Notes

Tips and Tricks

Don't skip the sear. It adds noticeable flavor for just a few extra minutes of effort.
Cooking on low heat always produces the most tender, fall-apart roast. It allows the fibers to very gently break down instead of seizing.
If you want a true set-it-and-forget-it dinner, add the onions and peppers at the beginning. Just keep in mind that they will be much softer. If you want them to be tender-crisp, follow the directions as written in the recipe card.

Storage instructions: Store leftover meat with the juices in an airtight container in the fridge for 3-4 days. The juices will help it stay moist when you reheat it.

Reheating instructions: Reheat a single serving in the microwave for 60-90 seconds, or until warmed through. To reheat a large amount, use a pot on the stove over medium-low heat, stirring occasionally until it is warmed through. Include some of the cooking liquids to keep it moist.

Freezer instructions: Store in a freezer bag or a freezer-safe airtight container. Freeze for 1-3 months. Thaw at room temperature for several hours or in the fridge overnight before reheating as directed above.

Nutrition