Easy Slow Cooker Ropa Vieja (Printable Version)
Slow-cooked beef with peppers, onions, and spices, finished for shredding and serving over rice.
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# Ingredients:
01 -
2 pounds flank steak
02 -
2 bell peppers, ribs and seeds removed, diced
03 -
1 jalapeño pepper, ribs and seeds removed, diced
04 -
½ large white onion, chopped
05 -
2 cloves garlic, minced
06 -
2 tablespoons sazon seasoning
07 -
8 oz tomato sauce
08 -
2 tablespoons apple cider vinegar
09 -
½ cup beef broth
# Steps:
01 -
Add all ingredients to slow cooker.
02 -
Cover and cook on high for 3–4 hours or on low for 6–9 hours.
03 -
Shred beef and serve over rice with avocado slices or as desired.
# Notes:
01 -
Store leftover beef in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Reheat gently on the stove with a splash of broth if needed, or microwave in short intervals, stirring in between.
02 -
To thicken the sauce, remove the lid and cook it on high for 20–30 more minutes to reduce.
03 -
Let the shredded beef rest in the sauce for 10–15 minutes before serving to fully soak up the flavors from the sauce.