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Slow Cooker Ropa Vieja
This slow cooker ropa vieja has tender shredded flank steak immersed in the most flavorful sauce with bell peppers, onion, manzanilla olives and more. Serve with yellow rice, black beans, crispy tostones, and you have the perfect meal!
-6 servings
Ingredients
- 2 1/2 pounds flank steak (see note #1)
- 4 tablespoons avocado oil, divided (or high smoke point oil of choice)
- 2 red bell peppers (seeded and sliced)
- 1 large yellow onion (sliced)
- 6 cloves garlic (minced)
- 125 milliliters white wine
- 28 ounces crushed tomatoes ((1 large can))
- 1 cup beef broth
- 1 tablespoon apple cider vinegar
- 1 tablespoon tomato paste
- 1 tablespoon Better Than Bouillon beef paste
- 2 teaspoons sweet paprika
- 1 teaspoon smoked paprika
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- 1/2 teaspoon cayenne
- 2 bay leaves
- Kosher salt and freshly ground black pepper
- 3/4 cup sliced manzanilla olives
Garnish/Sides
- Fresh parsley
- White or yellow rice
- Black beans
- Crispy tostones or sweet plantains [see note #2]
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Equipment
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Instructions
- In a slow cooker, add the can of crushed tomatoes. Pour the beef stock into the empty can of tomato sauce to get the remnants of the sauce, then pour into the slow cooker. Add in: paprika, cumin, cayenne, apple cider vinegar, tomato paste, better than bouillon beef paste, and pinch kosher salt/freshly ground black pepper. Whisk all the ingredients together to combine.
- In a large cast iron skillet over high heat (8 out of 10 on my stove), add 2 tbsp cooking oil. Season one side of the flank steak with kosher salt and freshly ground black pepper. Once the skillet is hot, add the flank steak season side down, and sear for 3-4 minutes until a brown crust forms. While it's searing, season the other side with kosher salt and black pepper. Flip and sear the other side. Once both sides are seared, remove from heat and using tongs, carefully add seared flank steak to slow cooker into sauce.
- In the same cast iron pan, over medium heat, add 2 tbsp oil and add the bell peppers and onions. Sauté for 5 minutes until onions begin to char and soften. Add in the minced garlic, sauté for 1 minute until fragrant. Pour in the white wine to deglaze the pan, scrape the bottom of the pan with wooden spoon to loosen up the delicious browned bits left behind by the steak. Once liquid has reduced by half (about 4 minutes) carefully add to the slow cooker.
- Mix all the ingredients in the slow cooker, add bay leaves, cover, and set on low for 7 hours.
- Once the 7 hours are up, using tongs, remove the flank steak only and place on a cutting board. Using two forks, shred the flank steak. Add the shredded flank steak back into the sauce, add the manzanilla olives, and stir to combine. Taste and adjust seasoning if necessary and then allow it to cook for 30 minutes longer.
- While the ropa vieja cooks for it's final 30 minutes, you can use this time to prepare sides. I like to serve with white or yellow rice, black beans, and homemade tostones. All of these are optional. Top ropa vieja with fresh parsley once done cooking.
Notes
- You can substitute skirt steak or chuck roast
- Recipe for homemade crispy tostones
- Flank steak should be cooked on low for at least 6 hours. I do not recommend cooking on high or lessening cook time or the meat will be tough and dry.
- Store in refrigerator for 3-5 days in airtight container or can freeze in a flat freezer bag for up to 6 months.
Nutrition Information
Calories: 699kcal (35%), Carbohydrates: 28g (9%), Protein: 67g (134%), Fat: 34g (52%), Saturated Fat: 8g (50%), Polyunsaturated Fat: 3g, Monounsaturated Fat: 19g, Cholesterol: 170mg (57%), Sodium: 1370mg (60%), Potassium: 1929mg (55%), Fiber: 8g (33%), Sugar: 14g (16%), Vitamin A: 3327IU (67%), Vitamin C: 100mg (121%), Calcium: 201mg (20%), Iron: 9mg (50%)