Slow-Cooker Ropa Vieja

  • Level: Easy
  • Total: 8 hr 15 min
  • Prep: 15 min
  • Cook: 8 hr
  • Yield: 4 servings
  • Nutrition Info
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1 15-ounce can crushed tomatoes

3 tablespoons ketchup

1 tablespoon apple cider vinegar

2 cloves garlic, minced

1 1/2 teaspoons ground cumin

1 jalapeno pepper, thinly sliced (with seeds)

Kosher salt

1 1/2 pounds skirt steak or flank steak

2 bell peppers (1 red, 1 green), sliced 1/2 inch thick

1 small onion, thinly sliced

3 tablespoons chopped pimento-stuffed green olives, plus 1 tablespoon brine from the jar

Cooked white rice, for serving


  1. Combine the tomatoes, ketchup, vinegar, garlic, cumin, jalapeno and 3/4 teaspoon salt in a 5-to-6-quart slow cooker. Add the steak, bell peppers and onion and toss to coat. Cover and cook on low, undisturbed, 8 hours.
  2. Uncover and skim off any excess fat. Coarsely shred the meat with 2 forks, then stir in the olives and olive brine. Serve over rice.
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