Slow-Cooker Ropa Vieja

Slow-Cooker Ropa Vieja


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This slow-simmered dish builds its flavors through low and slow-cooking. Let your slow-cooker do all the work so you can enjoy a traditional dish packed with sensational taste!

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Time needed

15 min preparation + 8 hour cooking

Serving Size / Yield

4 servings


  • 1 (15 –oz.) can crushed tomatoes
  • 3 T. ketchup
  • 1 T. apple cider vinegar
  • 2 cloves garlic, minced
  • 1 1/2 tsp. ground cumin
  • 1 jalapeno pepper, thinly sliced
  • salt
  • 1 1/2 lbs. skirt steak or flank steak
  • 2 bell peppers, sliced 1/2 inch thick
  • 1 small onion, thinly sliced
  • 3 T. chopped pimiento-stuffed green olives, plus 1 tablespoon brine from the jar
  • Cooked white rice, for serving

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Combine the tomatoes, ketchup, vinegar, garlic, cumin, jalapeno and 3/4 tsp. salt in a 5-to-6-qt. slow cooker. Add the steak, bell peppers, and onion and toss to coat. Cover and cook on low, undisturbed, 8 hours. Uncover and skim off any excess fat. Coarsely shred the meat with 2 forks, then stir in the olives and olive brine. Serve over rice.

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