Slow Cooker Ropa Vieja

Slow Cooker Ropa Vieja

abussone 0

"For anyone following a low-carb or grain-free diet, this pairs well with lime-cilantro cauliflower 'rice.'"
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10 h 30 m servings 327 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 327 kcal
  • 16%
  • Fat:
  • 13.7 g
  • 21%
  • Carbs:
  • 20.3g
  • 7%
  • Protein:
  • 30.2 g
  • 60%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 1153 mg
  • 46%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Heat avocado oil in a large skillet over medium-high heat; cook beef roast in the hot oil until browned, about 4 minutes per side. Transfer roast to a slow cooker. Pour tomatoes and beef broth over roast; add onions and bell peppers.
  2. Mix tomato paste, garlic, olive oil, vinegar, cumin, and salt together in a bowl; pour over onions and bell peppers.
  3. Cook on High for 1 hour. Decrease heat to Low and cook until beef is tender enough to shred, about 8 hours.
  4. Remove beef from slow cooker and shred on a work surface using 2 forks. Return shredded beef to slow cooker; add cilantro and stir.
  5. Cook on Low for 1 hour more.


  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.


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excellent! I used red, yellow, and green peppers. easy to make.

Easy to made dinner. I had ropa vieja before in different Cuban restaurants and this recipe is the best. Thank You

Used peanut oil (high heat tolerance) to brown the roast. Added one blackened/peeled diced poblano to the other 3 peppers (red/orange/green) which gave it just a hint of smokey spice. This was...

Made this dish and it tasted great!! Awesome recipe will definitely use again!

Made it as directed except added some onion powder, salt and pepper to the finished product. Served over white rice. Yum!

Really enjoyed this, as did my girlfriend. I used red, yellow, and green peppers, but otherwise, followed the recipe as written. Quick to prepare, and delicious...

This was delicious! I started the putting the recipe together when I realized I didn't have red wine vinegar so I used white wine instead. Also, my roast was twice as big as this recipe calls ...

Fantastic! I wanted to review because as I had to go to work the next day I followed recipe instructions to the letter, but added all the ingredients to the crock pot the night before - and ...

excellent. The only change i did was grapeseed oil (high heat tolerance) instead of avocado oil. we loved this and would make it again.

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