Slow Cooker Ropa Vieja (Cuban Beef)
Tender Shredded flank steak in a flavorful tomato based sauce.
Prep Time20 mins
Cook Time9 hrs
Total Time9 hrs 20 mins
- 3 lbs. beef flank steak
- 1 cup beef broth
- 6 oz. can tomato paste
- 14 oz. can petite diced tomatoes
- 1.5 tsp. salt
- ¼ tsp. pepper
- 1 tsp. oregano
- 1 tsp. cumin
- ½ tsp. turmeric
- 1 Tbsp. apple cider vinegar
- 1 small white onion diced
- 2 bell peppers (orange and green) diced
- 1 cup Spanish olives
- 3 whole garlic cloves peeled
Add the beef broth, tomato paste, diced tomatoes, salt, pepper, oregano, cumin, turmeric and apple cider vinegar to the slow cooker. Stir.
Add the flank steak and flip it around in the sauce so it gets coated. Add the bell pepper, onion, olives and garlic cloves, mix those items together to combine on top of the meat.
Cover and cook on low for 9 hours on LOW or on HIGH for 5 hours, without opening the lid during the cooking time. Shred the meat with 2 forks right in the slow cooker.
Serve with yellow rice and enjoy!
Calories: 308kcal | Carbohydrates: 11g | Protein: 39g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 102mg | Sodium: 1065mg | Potassium: 1026mg | Fiber: 3g | Sugar: 6g | Vitamin A: 28% | Vitamin C: 58.9% | Calcium: 9.2% | Iron: 26.6%