READY IN ABOUT 8 hrs

Ropa Vieja in a Slow Cooker

Read Reviews (100)

"This is a delicious pot roast with peppers and onions. Just like at the Cuban restaurants in the malls! " — NC baking girl

Directions

Pierce the beef roast to tenderize it and let the flavors in, and place it into a slow cooker with the garlic, red bell peppers, green bell peppers, yellow onions and sweet onions. Stir in the tomato paste and red wine vinegar. Sprinkle with the garlic powder, seasoned salt, salt, and ground black pepper.
Cover, and cook on Low until the beef is tender, 7 to 8 hours. Remove beef, and shred into long strands using two forks. Return the meat to the slow cooker and combine with the vegetables.
Cook on Low until the meat and vegetables are very tender, about 30 minutes.

Kitchen-Friendly View

PREP 15 mins
COOK 7 hrs 30 mins
READY IN 7 hrs 45 mins

Reviews More Reviews

Most Helpful Positive Review

Nov 07, 2007

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

—NC baking girl

See full review »

Most Helpful Critical Review

Mar 19, 2007

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.

—Ron

See full review »

156 Ratings

See other versions of this recipe!

Mar 16, 2007

So glad I read your review before I made this. Your way sounded much better and was delicious. Sorry they messed with your recipe....

—GEEJAYDEE

See full review »

Jul 09, 2007

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.

—sedgerton

See full review »

May 18, 2008

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.

—CASADESCARLETT

See full review »

Sep 14, 2008

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.

—cmunselle

See full review »

Mar 02, 2009

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!

—Patch04

See full review »

Sep 11, 2009

This recipe was revised by the Allrecipes staff at the submitter's request on 9/10/2009.

—the allrecipes staff

See full review »

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Slow Cooker Baked Potatoes

Charley's Slow Cooker Mexican Style Meat

Lorene's Slow Cooker Potato Soup

Slow Cooker Teriyaki Pork Tenderloin

Jerre's Black Bean and Pork Tenderloin Slow Cooker Chili

Easy Slow Cooker Chicken Tetrazzini

Slow Cooker Turkey Legs

Slow Cooker Fruit, Nuts, and Spice Oatmeal

Colleen's Slow Cooker Jambalaya

Baked Slow Cooker Chicken

Nutrition

Calories
291 kcal
15%

Carbohydrates
14.1 g
5%

Cholesterol
69 mg
23%

Fat
17.3 g
27%

Fiber
3.2 g
13%

Protein
19.7 g
39%

Sodium
244 mg
10%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Ropa Vieja in a Slow Cooker

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 291
Calories from Fat: 156

% Daily Value *
Total Fat 17.3g 27 %
Saturated Fat 6.8g 34 %
Cholesterol 69mg 23 %
Sodium 244mg 10 %
Potassium 559mg 16 %
Total Carbohydrates 14.1g 5 %
Dietary Fiber 3.2g 13 %
Protein 19.7g 39 %
** Sugars 7g
** Vitamin A 32 %
** Vitamin C 151 %
** Calcium 5 %
** Iron 29 %
** Thiamin 15 %
** Niacin 49 %
** Vitamin B6 31 %
** Magnesium 12 %
** Folate 22 %

* 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.