Slow Cooker Ropa Vieja (Shredded Beef)

slowcookerropavieja

In 2011 Eva Longoria, my favorite Desperate Housewife released her first cookbook Eva’s Kitchen.  I was lucky enough to meet her and get a signed copy, and be completely starstruck. Her recipes range from casual dishes she serves at home, to dishes she acquired during her travels abroad.   I love the gorgeous pictures and that every single recipe comes with a short background story.  I have made several of her recipes, and I can tell you that each one is absolutely fantastic.  This slow cooker ropa vieja (shredded beef)  is one of my favorites though, because it can feed a large group and is very versatile. Roma Vieja translates to old clothes in Spanish because of its scraggly appearance and is also a popular Cuban dish. My recipe is slightly modified from Eva’s recipe and is  super easy to make.  If you’re looking for a flavorful dinner dish, try it, you will love it.

Ingredients:


3 tbs. olive oil

3.5 lbs flank steak

2 tbs cumin

2 tsp garlic powder

2 tsp. salt

1 tsp pepper

1 large yellow onion, roughly chopped

1 yellow bell pepper, thinly sliced

1 red bell pepper, thinly sliced

1/4 cup fresh cilantro, chopped

cup 3 cups beef broth

8 oz can tomato sauce

6 oz can tomato paste

 

Directions:

In a large skillet, heat olive oil over medium-high heat.

Season flank steak evenly  with cumin, garlic powder, salt, and pepper.

Add flank steak and cook until browned on both sides.

Transfer steak to slow cooker.

flank steak

Add onion, bell peppers, and cilantro to slow cooker.

ropavieja

In a large bowl or measuring cup, mix together beef broth, tomato sauce, and tomato paste.

Pour over meat and vegetables in the slow cooker.

crockpotropavieja

Cover and cook on low for 8-10 hours or on high for 4-5 hours.

Take out meat, shred, and serve with additional juices from slow cooker.

slowcookerropavieja

Slow Cooker Ropa Vieja (Shredded Beef)
An easy, no-fuss shredded beef recipe thats perfect for a crowd.
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Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 3 tbs. olive oil
  2. 3.5 lbs flank steak
  3. 2 tbs cumin
  4. 2 tsp garlic powder
  5. 2 tsp. salt
  6. 1 tsp pepper
  7. 1 large yellow onion, roughly chopped
  8. 1 yellow bell pepper, thinly sliced
  9. 1 red bell pepper, thinly sliced
  10. 1/4 cup fresh cilantro, chopped
  11. cup 3 cups beef broth
  12. 8 oz can tomato sauce
  13. 6 oz can tomato paste
Instructions
  1. In a large skillet, heat olive oil over medium-high heat.
  2. Season flank steak evenly with cumin, garlic powder, salt, and pepper.
  3. Add flank steak and cook until browned on both sides.
  4. Transfer steak to slow cooker.
  5. Add onion, bell peppers, and cilantro to slow cooker.
  6. In a large bowl or measuring cup, mix together beef broth, tomato sauce, and tomato paste.
  7. Pour over meat and vegetables in the slow cooker.
  8. Cover and cook on low for 8-10 hours or on high for 4-5 hours.
  9. Take out meat, shred, and serve with additional juices from slow cooker.
Notes
  1. Use a 5-6 quart slow cooker.
Adapted from from Eva's Kitchen
The Slow Cooking Housewife http://www.theslowcookinghousewife.com/

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