Best Slow Cooker Ropa Vieja Recipes

SLOW COOKER ROPA VIEJA (CUBAN SHREDDED BEEF)

Steps:

• Rub each side of the steak with Adobo seasoning. Place in slow cooker.
• Slice peppers, onion and garlic and add to the slow cooker along with the olives.
• Mix the remaining ingredients in a large bowl and add to the slow cooker.
• Cook on low for 8 hours.
• When cooked, remove the meat from the slow cooker and finely shred with 2 forks. Return the shredded beef to the sauce in the slow cooker and stir.
• Cook the shredded beef on low in the slow cooker another 20 minutes.
• Serve over rice.

ROPA VIEJA IN A SLOW COOKER

Steps:

• 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.
• 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.
• Cook on Low until the meat and vegetables are very tender, about 30 minutes.

SLOW-COOKER ROPA VIEJA

Steps:

• Combine the tomatoes, ketchup, vinegar, garlic, cumin, jalapeno and 3/4 teaspoon salt in a 5-to-6-quart 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.

SLOW-COOKER ROPA VIEJA

Steps:

• Preheat a 5-to-6-quart slow cooker. Season steak generously with salt and pepper. In a large skillet, heat 1 tablespoon oil over high. Add steak and cook until browned on both sides, about 8 minutes. Transfer to slow cooker.
• Add remaining 1 tablespoon oil to skillet. Add onions, bell pepper, garlic, jalapeno, and cumin seeds; season with salt and pepper and cook until vegetables are tender, about 5 minutes. Stir in tomato paste; cook 2 minutes more. Add tomatoes and bring to a boil. Pour mixture over steak in slow cooker; cover and cook on high until very tender, 5 hours (or on low 10 hours).
• Transfer steak to a platter; cut in half crosswise. Using two forks, shred meat. Transfer sauce to skillet; cook over high heat until slightly thickened, about 10 minutes. Stir in shredded meat, olives, and capers with brine; cook just until heated through, 2 minutes more. Top with cilantro and serve, with rice and plantain chips.

SLOW COOKER ROPA VIEJA

Steps:

• Heat avocado oil in a large skillet over medium-high heat; cook beef roast in the hot oil until browned, about 4 minutes per side. Transfer roast to a slow cooker. Pour tomatoes and beef broth over roast; add onions and bell peppers.
• Mix tomato paste, garlic, olive oil, vinegar, cumin, and salt together in a bowl; pour over onions and bell peppers.
• Cook on High for 1 hour. Decrease heat to Low and cook until beef is tender enough to shred, about 8 hours.
• Remove beef from slow cooker and shred on a work surface using 2 forks. Return shredded beef to slow cooker; add cilantro and stir.
• Cook on Low for 1 hour more.

EASY SLOW-COOKER CHICKEN ROPA VIEJA

Steps:

• Place the first 7 ingredients and 1 teaspoon adobo in a 5- or 6-quart slow cooker. Rub the remaining adobo seasoning over chicken; add to slow cooker. Cook, covered, on low until chicken is tender, 5-6 hours. Using 2 forks, shred chicken. Stir in lime juice to taste; heat through., Meanwhile, heat butter in a large skillet over medium heat. Cook plantains in batches until tender and golden brown, about 3 minutes per side. Drain on paper towels., Serve chicken with plantains using a slotted spoon. If desired, serve with rice, lime wedges and cilantro.

EASY SLOW COOKER ROPA VIEJA

Steps:

• Spread a layer of onions in the bottom of a slow cooker, top with 1/2 of the steak. Spread another layer of onions over steak and pour 1 can of diced tomatoes over onions; top with 1/2 of the garlic. Repeat layers with remaining onion, steak, tomatoes, and garlic.
• Gently pour beef broth over steak mixture and add bay leaf.
• Cook on Low for 8 to 10 hours.
• Shred beef and return to slow cooker; stir mixture together until meat absorbs some of the broth, 5 to 10 minutes.

CHICKEN ROPA VIEJA (SLOW COOKER) RECIPE

Steps:

• Place chicken, onion, tomato, carrot, and 2 cloves of garlic into crock pot. Add water to cover, and set to high for 4 hours until the chicken is tender. If cooking on the stove, cook on medium-low, and simmer until the chicken is tender, 30 to 40 minutes. Place the chicken into a bowl and shred it into strips using a fork; set aside. Reserve the liquid. In a large deep skillet, heat olive oil over medium heat. Add the garlic, onions, green peppers, and red peppers. Cook about 3 to 4 minutes. Stir in chicken, tomato sauce, white wine, and about 3/4 cup of the reserved broth to create a nice sauce. Season with cumin, garlic powder salt, and pepper. Cover and simmer on low for about 10 minutes more adding more broth and seasoning if needed. Makes 4 cups

ROPA VIEJA (SLOW COOKER)

Steps:

• Use a 6-quart slow cooker.
• Combine the cumin, paprika, salt, and peppers in a bowl.
• Rub the spice mixture all over the piece (or pieces) of meat you are using.
• Put the meat into the stoneware.
• Dump any extra spice left in the bowl on top.
• Add the vegetables, garlic, cilantro, grated apples, chicken broth., and vinegar.
• Cover and cook on low for 10 hours, or until meat shreds easily with a fork.
• The meat and vegetables should be shredded and fully intertwined.
• Serve over brown rice or white rice, with a ladle full of broth.

SLOW-COOKER ROPA VIEJA TOSTADAS

Steps:

• Spray 6-quart slow cooker. Place Ropa Vieja ingredients in slow cooker. Cover; cook on Low heat setting 4 to 6 hours or until beef is tender.
• Discard bay leaf. Remove beef from slow cooker; pull into shreds with 2 forks. Return beef to slow cooker; stir to combine with liquid.
• To assemble, place each tostada shell on serving plate; spoon ropa vieja on shell. Top with avocado and cheese.