Slow Cooker Cuban Shredded Beef, also known as Ropa Vieja, is a simple savory recipe when you are looking for a flavorful dinner to simmer all day long while you worry about more important things.
If you are looking for an easy meal but you are sick of the same ol’ dishes you’ve been making for ad infinitum, I have the recipe for you. This Ropa Vieja, or Cuban Shredded Beef, is a simple slow cooker recipe where you just dump everything right into the pot and let it do it’s thing all day. Plus, as an added bonus your whole house will be filled with the rich fragrance of cumin and oregano bathing in tomato sauce all afternoon!
This slow cooker shredded beef is perfect for a variety of applications, you can serve it traditionally over white rice and Cuban black beans, or you can also serve it along with tortillas to create a saucy burrito you won’t be able to put down! This recipe has similar flavors to my Mexican shredded beef recipe, however it is certainly saucier and I love the addition of sliced peppers and onions.
I didn’t think about it in time when I was cooking, but this would be another ideal application for a dollop of my Cilantro Lime Sour Cream! I encourage you to check out the recipe and serve it along side the Cuban shredded beef!
Needless to say, you will want a slow cooker for this recipe. If you have a 5 or 6 quart slow cooker, this is a great recipe to double so you have leftovers you can enjoy later in the week. Otherwise, you can certainly make this Rope Vieja in a Dutch Oven instead, and let it simmer on low all day.
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- 2-2 1/2 lbs beef chuck roast
- 6 cloves garlic chopped
- 1 green bell pepper sliced
- 1 medium onion sliced
- 16 oz can tomato sauce
- 4 oz can chopped green chilies
- 2 tbsp tomato paste
- 1 tbsp ground cumin
- 1 tbsp white vinegar
- 2 tsp dried oregano
- 2 tsp salt
- 1/2 tsp red pepper flakes
- cilantro white rice, cuban-style black beans, and tortillas (optional)
Add all ingredients for the Cuban Shredded Beef into a slow cooker and cook on high for six hours, or until beef is tender and falling apart.
Serve on top of white rice, black beans and sprinkled with cilantro. Tortillas are optional.
This recipe was inspired from http://littlespicejar.com/cuban-shredded-beef-slow-cooker/
Cook time will vary depending on thickness of the meat.
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