CrockPot Ropa Vieja

I was on a crazy cooking frenzy yesterday, LiveFitters! I made or planned meals for the week. What made this WAY easier was picking meals to use with the old CrockPot. I picked two meals for the crock pot: Ropa Vieja and Short Ribs in a fennel tomato sauce. Here’s Ropa Vieja.

I’m telling you – this was good. Veggies cooked perfectly, meat delicious…wow, I will make this again and again. And, it’s that much easier with the CrockPot. Have it over shredded cabbage and ENJOY!

Ropa Vieja


  • 3 lbs chuck roast
  • 2 yellow, sliced
  • 2 tbsp ghee or butter
  • 6 cloves of garlic, minced
  • 3 bell peppers, yellow, red, orange, sliced (a mix or not, your call)
  • 2-3 cans diced tomatoes (Costco has organic and they are delicious)
  • 3 tbsp tomato paste (same as above)
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1.5 tbsp cumin
  • 1.5 tbsp Mexican oregano
  • 1 tsp paprika
  • 1/2 c beef broth

Garnish: fresh cilantro, Mexican Crema (optional)

How To:

  1.  Melt the butter/ghee in a skillet, get it hot, and brown the roast on all sides. Take out and set aside.
  2. Saute the onions and garlic until the onion is translucent.
  3. Place the onions, garlic and peppers in the bottom of the CrockPot, place the roast on top of the veggies.
  4. Mix the diced tomatoes through the beef broth in a bowl, pour over the beef.
  5. Cook on low for 6-7 hours, or, cook on high for 3, low for 2 and you’re good to go.
  6. If too much liquid, just use a slotted spoon to dish veggies onto shredded cabbage, top with chopped cilantro. ENJOY!






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