Ropa Vieja
Easy recipe to throw all ingredients together and either slow cook in the crockpot or 1 hour in the instapot and dinner is ready!
Course: Main Course
Cuisine: Cuban
Keyword: beef, cuban, ropa vieja
Servings: 10 Servings
Calories: 206kcal
Author: asclavijo
- 3 lbs Flank Steak, Flap Steak or Chuck Roast
- 1 Onion Sliced
- 4 tsp Garlic Minced
- 2 1/2 tsp Oregano Dried
- 2 tsp Cumin
- 2 tsp Paprika
- 2 tsp Salt
- 1 tsp Smoked Paprika
- 1/2 tsp Pepper
- 1/8 tsp Cloves ground
- 1 can Tomatoes 14.5 oz diced
- 1 can Tomato Paste
- 2 Bay Leaves
- 1 Sazon Packet
Add Later
- 3 Bell Peppers Red, Yellow and Green
- Green Olives with pimentos
Instant Pot *High Pressure*
Add all of the ingredients (except the ones listed under add later) to an Instant Pot.
Secure the lid, close the valve, and cook for about 50-60 minutes at high pressure.
Naturally release pressure.
Shred the beef using two forks.
Press the sauté button, add the bell peppers and cook for 4-5 minutes, or until tender.
Stir in the green olives
Slow Cooker
Add all of the ingredients to a slow cooker.
Cook on low for 7-8 hours, or until the meat is tender.
Remove the lid and use two forks to shred the beef.
Stir in the bell peppers and cook on low for another hour.
Serve with green olives.
Possible additions:
- 2 red potatoes diced
- can green chilis
Don't worry the ingredients will yield a dry meat. The tomatoes add enough liquid.
If you would like a more 'soupy' meal, you can add 1c beef broth or 1/2c red wine.
Calories: 206kcal | Carbohydrates: 4g | Protein: 30g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Cholesterol: 82mg | Sodium: 540mg | Potassium: 582mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1264IU | Vitamin C: 48mg | Calcium: 49mg | Iron: 3mg