"This is a delicious pot roast with peppers and onions. Just like at the Cuban restaurants in the malls! " — NC baking girl
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1 (2 pound)
beef chuck pot roast
red bell peppers, cut into large wedges
green bell peppers, cut into large wedges
yellow onion, cut into wedges
sweet onion, cut into wedges
1/2 (6 ounce) can
tomato paste, or to taste
red wine vinegar
garlic powder, or to taste
seasoned salt, or to taste
salt and ground black pepper to taste
This is my recipe, except for all the changes they made, no water is added, and 1/4 cup red wine vinegar or dry wine should be added, and the peppers and onions should be added much sooner, to absorb all the flavors together, and I don't add any cayenne pepper, but do add garlic salt, garlic powder, and seasoning salt, done in this way it is 5 stars, done the way they listed, can't honestly tell you but doesn't sound right
Also, some other helpful tips, I use the same kind of beef you get for pot roast, and don't cut it up, after about 7 pr 8 hours of cooking it will start to fall apart, at this point open up the crock pot and pull it apart with a fork (if it doesn't happen easily - it's not ready yet) then cook another 15 minutes or so to absorb flavors best. Also I've found that half a can of tomato paste OR tomato soup works. Once this starts cooking it makes a bunch of "sauce" itself.
Adding some red wine didn't hurt either :)
hope you enjoy
As per author of the recipe, used red wine instead of water. Used a 'Bavette' (Flap) Beef and after 7 hrs, it came out quite tender. Wasn't crazy about the taste as it mostly tasted of the tomato paste and not much else. Probably my fault as I used one 13oz can of paste (too much).I also put all of the required spices, red pepper, green pepper, onion in 3 hrs prior to serving. Don't think I'll try this one again.
So glad I read your review before I made this. Your way sounded much better and was delicious. Sorry they messed with your recipe....
I made this recipe using the red wine vinegar instead of water as NCBaking suggested. It was excellent and my roommate who is cuban thought the same! I will definitely make this one again soon.
I made it like the reviewer (the owner of the recipe) said to make it and my husband and I really liked it. This was something good to eat that was different from your traditional pot roast (which I still love). I will definitely make this again.
Great recipe! As per other reviews, the more garlic the better. We put the Ropa Vieja on tortillas last night and are going to eat the rest on rice for dinner tonight. My wife cut up some fresh avocado to top the tacos and fresh lime is a must.
I add a can of tomatoes instead of paste. I prefer the whole tomatoes; just add the entire can, juice and all. That is usually all the liquid required. If I don't have whole tomatoes, I just use what is in the pantry. Onions, peppers, lots of garlic and pepper --- yummy and easy!
This recipe was revised by the Allrecipes staff at the submitter's request on 9/10/2009.
* Percent Daily Values are based on a 2,000 calorie diet.
Ropa Vieja in a Slow Cooker
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 156
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