Ropa Vieja is one of my favorite dishes that I order whenever I’m in Florida. It’s one of those dishes that is simple yet full of complex flavors and when you prepare it in the slow cooker, it couldn’t be simpler. I loved using multicolored peppers and, to add a bit of spice, I added a poblano and a chipotle pepper to the mix. The main key – sear the meat before it goes into the slow cooker and it adds some serious flavor. You can add it to the slow cooker in the morning and, when you get home from the 9to9, it’s done and ready – all you need to do is make some rice to serve with.
When you want a really good Ropa Vieja, give this recipe a whirl. And, if you have leftovers, you can always make a killer quesadilla, a fantastic taco or even your own version of a Pulled Ropa Vieja Torta.
On to the recipe:
Gather your ingredients
Getting the perfect sear
Look at the colors of the peppers – so vibrant
- 2 pounds beef chuck roast
- 1 15-ounce can of crushed fire roasted tomatoes
- 3 tablespoons of tomato paste
- 3 tablespoons of red wine vinegar
- 3 cloves of garlic, minced
- 1 teaspoon of ground cumin
- 3 - 4 bell peppers (I used yellow and red), sliced thickly
- 1 large onion, sliced thinly
- 1 poblano pepper, diced (seeds and ribs removed)
- 1 chipotle pepper, diced (seeds and ribs removed)
- Kosher salt & freshly ground pepper
- Season the beef with a bit of kosher salt and ground pepper.
- In a heavy bottom pan (or slow cooker insert if it's stovetop safe), add 1 tablespoon of olive oil. Let heat over medium high heat and sear the beef.
- Sear on all sides, until it is nice and browned.
- Add to the bottom of the slow cooker.
- Tumble the peppers (bell peppers, poblano, and chipotle peppers), minced garlic and onions in the slow cooker.
- Add the crushed tomatoes, tomato paste, red wine vinegar and cumin.
- Stir to combine, set on high for 8 hours and let cook.
- At the end of 8 hours, remove the beef and shred with forks.
- Serve with the peppers and onions over cooked rice and enjoy!