Crockpot Ropa Vieja (Cuban Beef)

This easy Crockpot Ropa Vieja is a delicious Cuban-inspired comfort food dinner made with tender, slow-cooked shredded beef, bell peppers, onions, and a flavorful tomato sauce. Serve it over rice for a hearty, satisfying family meal that’s easy to prepare and perfect for busy weeknights!

Why You’ll Love This Recipe

• Easy to Prepare: Just a little prep work, then let your slow cooker do the cooking while you get on with your day.
• Tender, Flavorful Beef: Chuck roast cooks low and slow until it’s fall-apart tender, soaking up all the delicious flavors of the savory tomato sauce.
• Versatile Family Dinner: Serve the shredded beef over rice, tuck it into warm tortillas, or pair it with black beans for a satisfying meal everyone will enjoy.

Ingredients You’ll Need

• 3.5 lbs boneless chuck roast
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons vegetable oil, for searing meat
• 2 green bell peppers, sliced
• 2 red bell peppers, sliced
• 1 large onion, sliced
• 4 garlic cloves, minced
• 1 cup green olives with pimiento peppers, drained well
• 1 cup beef broth
• ¼ cup red wine vinegar
• 15 oz can tomato sauce
• 6 oz can tomato paste
• 2 teaspoons dried oregano
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• ¼ teaspoon garlic powder
• ⅛ teaspoon ground cloves
• Salt and pepper, to taste
• 2 bay leaves

Step By Step Instructions

STEP ONE – Season both sides of the chuck roast with 1 teaspoon salt and ½ teaspoon black pepper.

STEP TWO – Heat the vegetable oil in a large skillet over medium-high heat. Sear the roast for 3 to 4 minutes per side until nicely browned, then transfer it to a 6-quart slow cooker.

STEP THREE – Arrange the sliced green and red bell peppers, onion, minced garlic, and drained green olives over the beef.

STEP FOUR – In a mixing bowl, whisk together the beef broth, red wine vinegar, tomato sauce, tomato paste, oregano, cumin, smoked paprika, garlic powder, ground cloves, and additional salt and pepper to taste. Pour the mixture over the beef and vegetables, then add the bay leaves.

STEP FIVE – Cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours, until the beef is tender enough to shred easily.

STEP SIX – During the final 30 minutes of cooking, transfer the roast to a cutting board and shred it using two forks. Return the shredded beef to the slow cooker and stir it into the sauce.

STEP SEVEN – Cover and continue cooking for the remaining 30 minutes so the shredded beef absorbs more of the sauce. Remove and discard the bay leaves before serving.

STEP EIGHT – Sprinkle with freshly chopped parsley and serve over rice.