Slow Cooker Ropa Vieja Recipe

slow cooker ropa veija recipe
  • Yield: 6 serving plates
  • Servings: 6
  • Prep Time: 10m
  • Cook Time: 6:00 h
  • Ready In: 6:10 h

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Nutritional Info

This information is per serving.

  • Calories

    122
  • Fat

    6.5 g
  • Saturated Fat

    1.9 g
  • Polyunsaturated Fat

    1.5 g
  • Cholesterol

    31 mg
  • Potassium

    234 mg
  • Carbohydrate

    3.5 g
  • Fiber

    1 g
  • Sugar

    1.7 g
  • Protein

    11 g

Slow cooker Ropa Vieja recipe. Ropa Vieja means shredded flank beef steak. Here is a pressure cooker version of this beef recipe. Beef flank steak with vegetables and spices cooked in a slow cooker.

Looking for more easy and delicious slow cooker recipes? We have a huge collection of them, please check it out-Slow Cooker Recipes

Slow Cooker Ropa Vieja Recipe

Ingredients

  • 1 tablespoon canola oil
  • 2 pounds (960 g) beef flank steak
  • kosher salt
  • freshly ground black pepper to tatse
  • 1 carrot, peeled and sliced lengthwise
  • 1 red bell pepper, seeded and sliced
  • 1 medium yellow onion, peeled and thinly sliced
  • 1 whole head of garlic, peeled and chopped
  • 1/2 cup (125 ml) dry white wine
  • 2 cups (500 ml) tomato puree
  • 6 oz (180 ml) can tomato paste
  • 1 cup (250 ml) low-fat chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • 1/2 cup green olives, pitted and sliced
  • 1 tablespoon white vinegar

Method

Step 1

Season beef steak with salt and black pepper on all sides.

Step 2

In a large nonstick skillet, heat canola oil over medium-high heat. Add seasoned meat and brown on both sides, for 3 minutes per side. Place browned beef in a slow cooker. Stir in sliced carrots.

Step 3

Add 1 tablespoon of canola oil to the skillet along with garlic, onions and green bell peppers. Reduce heat to medium and cook, stirring, until vegetables are softened and start to caramelize. Pour in dry white wine and cook, stirring and scraping any browned bits from the bottom, for a further 1 minute. Turn off heat and transfer mixture to slow cooker.

Step 4

In a medium mixing bowl, combine tomato puree, tomato paste, dried ingredients, and 2 teaspoons kosher salt. Mix well. Pour tomato mixture over beef in the slow cooker.

Step 5

Cover slow cooker and cook on high-heat setting for 6 hours or until beef is tender. Just 30 minutes before, stir in green olives and vinegar.

Step 6

Turn off slow cooker. Using tongs, transfer meat to cutting board. Shred beef with two forks. Pour sauce over shredded flank steak. Serve over cooked rice with black beans and lime wedges.

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