Slow Cooker Ropa Vieja with Peppers and Olives

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 8 hours on Low (or 4 to 5 hours on High)
• Total Time: 8 hours 20 minutes on Low (about 4 hours 50 minutes on High)

Quick Ingredients

• 3 lb flank steak or boneless beef chuck roast
• 2 tsp kosher salt + 1 tsp black pepper
• 2 tbsp olive oil
• 1 large onion, thinly sliced
• 2 bell peppers (1 red, 1 green), thinly sliced
• 6 garlic cloves, minced
• 1 (28 oz) can crushed tomatoes
• 1 cup low-sodium beef broth
• 1/2 cup dry white wine (or extra broth)
• 2 tbsp tomato paste
• 2 tsp ground cumin, 2 tsp dried oregano, 1 tsp smoked paprika (optional)
• 2 bay leaves
• 1/2 cup pimento-stuffed green olives, sliced
• 2 tbsp capers, rinsed
• 1 tbsp apple cider vinegar
• 2 cups uncooked long-grain white rice (for serving)
• Lime wedges; chopped cilantro or parsley

Do This

• 1) Pat beef dry; season with 2 tsp salt and 1 tsp pepper. Sear in 2 tbsp oil, 3–4 minutes per side (optional but recommended).
• 2) Layer onion, peppers, and garlic in the slow cooker; set beef on top.
• 3) Stir tomatoes, broth, wine, tomato paste, cumin, oregano, smoked paprika, and bay; pour over beef.
• 4) Cook on Low 8 hours or High 4–5 hours, until beef is fork-tender (195–205°F internal).
• 5) Shred beef; remove bay leaves. Stir in olives, capers, and vinegar; cook 10–15 minutes more, lid ajar, to thicken. Adjust salt/pepper.
• 6) Cook rice while the sauce finishes. Serve ropa vieja over rice with cilantro and a squeeze of lime.

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Why You’ll Love This Recipe

• Hands-off slow cooker convenience with deep, slow-braised flavor.
• Balanced and vibrant: savory tomato, sweet peppers, briny olives/capers, bright lime.
• Flexible cut: flank or chuck both shred beautifully.
• Meal-prep friendly: tastes even better the next day and freezes well.

Grocery List

• Produce: 1 large onion, 2 bell peppers (red and green), 6 garlic cloves, limes, cilantro or parsley
• Dairy: None
• Pantry: Crushed tomatoes (28 oz), tomato paste, low-sodium beef broth, dry white wine (or more broth), olive oil, pimento-stuffed green olives, capers, apple cider vinegar, long-grain white rice, ground cumin, dried oregano, smoked paprika, bay leaves, kosher salt, black pepper

Full Ingredients

Beef & Aromatics

• 3 lb flank steak or boneless beef chuck roast, trimmed of excess surface fat
• 2 tsp kosher salt, plus more to taste
• 1 tsp freshly ground black pepper
• 2 tbsp olive oil (for searing)
• 1 large yellow onion, thinly sliced (about 12 oz)
• 2 bell peppers (1 red, 1 green), thinly sliced
• 6 garlic cloves, minced

Braising Sauce

• 1 (28 oz) can crushed tomatoes
• 1 cup low-sodium beef broth
• 1/2 cup dry white wine (or substitute 1/2 cup additional broth)
• 2 tbsp tomato paste
• 2 tsp ground cumin
• 2 tsp dried oregano
• 1 tsp smoked paprika (optional)
• 2 bay leaves

Finish & Serve

• 1/2 cup pimento-stuffed green olives, sliced
• 2 tbsp capers, rinsed and drained
• 1 tbsp apple cider vinegar
• 2 cups uncooked long-grain white rice (yields about 6 cups cooked)
• Lime wedges, for serving
• 2 tbsp chopped cilantro or flat-leaf parsley, for garnish

Step-by-Step Instructions

Step 1: Season the beef

Pat the beef dry with paper towels. Sprinkle all sides with 2 teaspoons kosher salt and 1 teaspoon black pepper. This early seasoning penetrates as the meat cooks, giving you deep flavor throughout.

Step 2: Sear for flavor (optional but recommended)

Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Sear the beef 3–4 minutes per side until well browned. Browning builds fond that translates into a richer sauce. Transfer the beef to a plate.

Step 3: Layer the aromatics in the slow cooker

Place the sliced onion, bell peppers, and minced garlic in the bottom of a 5- to 7-quart slow cooker. Set the seared beef on top of the vegetables so the meat braises while the vegetables soften underneath.

Step 4: Mix the braising sauce and start the cook

In a bowl or measuring jug, whisk together the crushed tomatoes, beef broth, white wine (or extra broth), tomato paste, cumin, oregano, smoked paprika (if using), and bay leaves. Pour the mixture over the beef. Cover and cook on Low for 8 hours or on High for 4–5 hours, until the beef is fork-tender and shreds easily with an internal temperature of about 195–205°F.

Step 5: Shred and finish with olives, capers, and vinegar

Transfer the beef to a board and discard the bay leaves. Shred the beef into long, rope-like strands using two forks. Return the meat to the cooker and stir in the sliced olives, capers, and apple cider vinegar. Cook uncovered (or with the lid slightly ajar) on High for 10–15 minutes to marry flavors and slightly thicken the sauce. Taste and adjust seasoning with more salt and pepper if needed.

Step 6: Cook the rice

While the ropa vieja finishes, cook 2 cups long-grain white rice according to package directions (typically 1:1.5 rice to water; simmer covered 15–18 minutes). Fluff with a fork.

Step 7: Serve

Spoon hot rice into bowls or onto plates. Top with generous portions of ropa vieja, making sure peppers, onions, and sauce are evenly distributed. Garnish with chopped cilantro or parsley and serve with lime wedges. Squeeze lime over each serving right at the table for a bright finish.

Pro Tips

• Cut choice: Flank yields long, classic strands and a leaner profile; chuck is more marbled and ultra-juicy. Both work beautifully.
• Control the salt: Rinse capers and taste olives; add them at the end so their briny punch stays vibrant. Adjust salt only after adding them.
• No sear, no problem: If you skip searing, add an extra 1 tablespoon tomato paste to boost savory depth.
• Prevent watery sauce: Resist adding extra liquid. For a thicker finish, cook the last 20 minutes with the lid ajar or stir in a cornstarch slurry (1 tsp cornstarch + 1 tsp water), simmer 3–5 minutes.
• Slice veggies thick: 1/4-inch strips hold their texture after the long cook instead of melting away.

Variations

• Spicy Ropa Vieja: Add 1–2 seeded jalapeños or 1/2–1 tsp crushed red pepper with the sauce.
• Instant Pot: Sauté to sear, add all sauce ingredients, pressure cook 45 minutes on High, natural release 10 minutes. Add olives, capers, vinegar; simmer on Sauté to thicken.
• Low-Carb Serving: Swap rice for cauliflower rice or serve with roasted plantains, yuca, or a crisp cabbage slaw.

Storage & Make-Ahead

Cool completely, then refrigerate in an airtight container for up to 4 days. The flavors deepen overnight, making it ideal for meal prep. Freeze in portions for up to 3 months; thaw overnight in the fridge and reheat gently on the stovetop or in a microwave, adding a splash of broth if needed. Cook rice fresh for best texture, or freeze rice in flat portions and re-steam.

Nutrition (per serving)

Approximate for 1/6 of recipe with 1 cup cooked white rice: 640 calories; 42 g protein; 55 g carbohydrates; 24 g fat; 6 g fiber; 930 mg sodium. Values will vary based on cut of beef, brand of olives/capers, and rice portion.