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Tender Cuban Ropa Vieja Slow Cooker Recipe Perfect for Easy Shredded Beef with Plantains

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A soulful and satisfying Cuban shredded beef dish cooked low and slow in a slow cooker, paired perfectly with sweet fried plantains. This recipe is easy, flavorful, and perfect for weeknight dinners.

Ingredients

Scale
  • 3–4 pounds beef chuck roast
  • 1 large yellow onion, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 4 garlic cloves, minced
  • 1 can (14 oz) crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 cup beef broth
  • 1/4 cup dry white wine (optional)
  • 2 tablespoons olive oil
  • 2 bay leaves
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste
  • 2 medium ripe plantains, peeled and sliced
  • Fresh cilantro, chopped (optional, for garnish)

Instructions

  1. Trim any excess fat from the chuck roast and pat dry. Season generously with salt and black pepper.
  2. Heat olive oil in a large skillet over medium heat. Add sliced onion, bell peppers, and minced garlic. Cook until softened and fragrant, about 5-7 minutes, stirring occasionally.
  3. In the same skillet, sear the beef on all sides until browned, about 3-4 minutes per side.
  4. Transfer the sautéed veggies to the slow cooker. Place the browned beef on top. Add crushed tomatoes, tomato paste, beef broth, dry white wine, bay leaves, cumin, smoked paprika, oregano, and adjust salt and pepper. Stir gently to combine without washing off seasoning.
  5. Cover and cook on low for 7-8 hours or on high for 4-5 hours until beef is fork-tender.
  6. Remove beef from slow cooker to a large dish. Shred finely using two forks or a stand mixer on low. Return shredded beef to slow cooker and stir well into the sauce. Remove bay leaves.
  7. While beef finishes, heat a frying pan over medium heat with a splash of oil. Fry sliced plantains until golden brown and caramelized on both sides, about 2-3 minutes per side. Drain on paper towels.
  8. Serve shredded beef hot over rice or alongside black beans, topped with fried plantains and fresh cilantro if desired.

Notes

If the sauce is too thin after shredding, leave the slow cooker uncovered on high for 20-30 minutes to reduce and concentrate flavors. Browning the beef before slow cooking adds depth of flavor. Use fresh garlic for best aroma. Fry plantains until golden, not dark brown, for perfect sweetness. For gluten-free, verify tomato paste and broth labels. Can be adapted for Instant Pot using sauté and pressure cook functions.

Nutrition

Keywords: Cuban ropa vieja, shredded beef, slow cooker recipe, plantains, easy Cuban dinner, slow cooked beef, comfort food

Find it online: https://elaraeats.com/tender-cuban-ropa-vieja-slow-cooker-recipe-perfect-for-easy-shredded-beef-with-plantains/