Ropa Vieja in a Slow Cooker

Ropa Vieja in a Slow Cooker

107 Reviews 5 Pics
  • Prep

    15 m
  • Cook

    7 h 30 m
  • Ready In

    7 h 45 m
NC baking girl
Recipe by  NC baking girl

“This is a delicious pot roast with peppers and onions. Just like at the Cuban restaurants in the malls! ”

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Adjust Servings

Original recipe yields 6 servings



  1. Pierce the beef roast to tenderize it and let the flavors in, and place it into a slow cooker with the garlic, red bell peppers, green bell peppers, yellow onions and sweet onions. Stir in the tomato paste and red wine vinegar. Sprinkle with the garlic powder, seasoned salt, salt, and ground black pepper.
  2. Cover, and cook on Low until the beef is tender, 7 to 8 hours. Remove beef, and shred into long strands using two forks. Return the meat to the slow cooker and combine with the vegetables.
  3. Cook on Low until the meat and vegetables are very tender, about 30 minutes.

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Reviews (107)

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NC baking girl

NC baking girl

This is my recipe, except for all the changes they made, no water is added, and 1/4 cup red wine vinegar or dry wine should be added, and the peppers and onions should be added much sooner, to absorb all the flavors together, and I don't add any cayenne pepper, but do add garlic salt, garlic powder, and seasoning salt, done in this way it is 5 stars, done the way they listed, can't honestly tell you but doesn't sound right Also, some other helpful tips, I use the same kind of beef you get for pot roast, and don't cut it up, after about 7 pr 8 hours of cooking it will start to fall apart, at this point open up the crock pot and pull it apart with a fork (if it doesn't happen easily - it's not ready yet) then cook another 15 minutes or so to absorb flavors best. Also I've found that half a can of tomato paste OR tomato soup works. Once this starts cooking it makes a bunch of "sauce" itself. Adding some red wine didn't hurt either :) hope you enjoy



So glad I read your review before I made this. Your way sounded much better and was delicious. Sorry they messed with your recipe....



I made this recipe using the red wine vinegar instead of water as NCBaking suggested. It was excellent and my roommate who is cuban thought the same! I will definitely make this one again soon.

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Amount Per Serving (6 total)

  • Calories
  • 291 cal
  • 15%
  • Fat
  • 17.3 g
  • 27%
  • Carbs
  • 14.1 g
  • 5%
  • Protein
  • 19.7 g
  • 39%
  • Cholesterol
  • 69 mg
  • 23%
  • Sodium
  • 244 mg
  • 10%

Based on a 2,000 calorie diet



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Charley's Slow Cooker Mexican Style Meat


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