Slow Cooker Ropa Vieja

Slow Cooker Ropa Vieja

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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

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

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...

I never give reviews but I had to on this one. By far the best slow cooker recipe I've tried from this website. It was PERFECT. I paired it with rice and beans. I loved it! I was born and raised...

In addition, I put some cumin. Served it with "moros y cristianos" (rice cooked with black beans), fried ripe platain slices and avocado. I felt like in Havana!

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