Crock Pot Ropa Vieja

Crock Pot Ropa Vieja


  • 1-1/2 to 2 lb. chuck roast or 2 lbs. flank steak (cut into 2-inch wide strips and seared for 2 to 3 minute on each side to lock in juices)
  • 1 yellow onion, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1 box Pomi chopped tomatoes
  • 2 Tablespoons tomato paste
  • 3 Tablespoons capers or olives, drained (optional)
  • 1 Tablespoon cumin
  • 1 Tablespoon dried oregano
  • 1 Tablespoon, dried thyme
  • salt and pepper to taste
  • bay leaf
  • 4 cloves garlic, crushed
  • 1 Tablespoon white vinegar


  1. Place ingredients in crock pot with meat on top. If using chuck roast, cut slices in top of roast and insert garlic.
  2. Cook on low for 8 to 10 hours.
  3. Shred beef with fork. Save or discard extra liquid (It’s very good used in vegetable dishes like the Cauliflower, Carrot, and Yam Puree). Garnish with cilantro of parsley.

For Paleo, low carb, no grain diets, serve Ropa Vieja in lettuce wraps, over cauliflower “rice,” in roasted squash boats, or over roasted eggplant.


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