Easy Slow Cooker Ropa Vieja
A classic Cuban dish of shredded flank steak cooked to tender perfection in a savory tomato and bell pepper sauce. Perfect for a hearty, flavorful meal.
Ingredients
- 2 lb flank steak trimmed
- 1 tbsp olive oil
- 1 large onion sliced
- 2 medium bell peppers (one red one green)
- 4 cloves garlic minced
- 1 can (14.5 oz) diced tomatoes undrained
- 1 can (8 oz) tomato sauce
- 0.5 cup beef broth
- 0.25 cup dry white wine optional
- 1 tbsp tomato paste
- 1 tsp cumin ground
- 0.5 tsp dried oregano
- 2 large bay leaves
- 0.5 tsp salt or to taste
- 0.25 tsp black pepper or to taste
- 0.5 cup pimento-stuffed green olives optional
- 0.25 cup fresh cilantro chopped
Instructions
- Pat the flank steak dry and season generously with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Sear the flank steak for 2-3 minutes per side until browned. Transfer the steak to the slow cooker.
- In the same skillet, add the sliced onion and bell peppers. Sauté for 5-7 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
- Stir in the diced tomatoes, tomato sauce, beef broth, dry white wine (if using), tomato paste, cumin, oregano, bay leaves, salt, and pepper into the skillet. Bring to a simmer, scraping up any browned bits from the bottom of the pan.
- Pour the sauce mixture over the flank steak in the slow cooker.
- Cover and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours, until the steak is very tender and easily shredded with a fork.
- Carefully remove the steak from the slow cooker and place it on a cutting board. Shred the beef using two forks. Discard the bay leaves from the sauce.
- Return the shredded beef to the slow cooker. If using, stir in the halved green olives. Cook on LOW for an additional 15-30 minutes to allow the flavors to meld.
- Serve hot, garnished with fresh chopped cilantro.
Notes
Serve your Ropa Vieja with white rice, black beans, and fried plantains for a complete Cuban meal. For an extra kick, add a pinch of cayenne pepper. Leftovers are excellent and can be stored in the refrigerator for up to 3-4 days.