Slow-Cooker Ropa Vieja

Slow-Cooker Ropa Vieja


  • 1 1/2 pounds flank steak
  • Kosher salt and freshly ground pepper
  • 2 tablespoons extra-virgin olive oil
  • 2 medium onions, cut into thick slices
  • 1 large red bell pepper, cut into thick slices
  • 3 large cloves garlic, cut into thin slices
  • 1 jalapeno (ribs and seeds removed for less heat, if desired), cut into thin slices
  • 1 tablespoon whole cumin seeds
  • 2 tablespoons tomato paste
  • 1 can (28 ounces) diced tomatoes
  • 1/2 cup small Spanish olives
  • 1 tablespoon capers, drained, plus 1 tablespoon brine
  • Fresh cilantro leaves, for serving
  • Cooked white rice and plantain chips, for serving
  • Cooked white rice and plantain chips, for serving

Cooking Directions

    • 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.