Cuban Ropa Vieja Crock Pot Oamc

Transform your weeknight dinners with the rich and savory flavors of **Cuban Ropa Vieja Crock Pot OAMC**—a slow-cooked masterpiece designed for convenience and taste. This traditional Cuban dish features tender, shredded flank steak simmered to perfection in a robust tomato-based sauce infused with fragrant spices like cumin, oregano, and smoked paprika. Sweet bell peppers, onions, and garlic add depth, while optional green olives lend a tangy finish. Prepared in a crock pot, this easy hands-off recipe gives you melt-in-your-mouth results after just 15 minutes of prep. It’s perfect for meal prep enthusiasts, with freezer-friendly portions (OAMC: Once A Month Cooking) that reheat beautifully. Served over fluffy white rice and topped with fresh cilantro, this hearty, crowd-pleasing dish brings the warmth of Cuban cuisine straight to your table. Perfect for family dinners, cozy meal prep, or your next freezer meal plan!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:480 mins

Total Time:495 mins

Servings: 6

Ingredients

• 2 lbs beef flank steak
• 2 tbsp olive oil
• 1 yellow onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 4 garlic cloves, minced
• 14.5 oz can diced tomatoes (with juice)
• 3 tbsp tomato paste
• 1 cup beef broth
• 2 bay leaves
• 2 tsp ground cumin
• 2 tsp dried oregano
• 1 tsp ground smoked paprika
• 1 tsp salt
• 0.5 tsp black pepper
• 0.5 cup green olives, sliced (optional)
• 2 tbsp fresh cilantro, chopped
• 4 cups cooked white rice (for serving)

Directions

Step 1

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.

Step 2

Sear the flank steak for 2-3 minutes on each side until browned. Transfer the steak to a slow cooker.

Step 3

In the same skillet, add the sliced onion, red bell pepper, green bell pepper, and minced garlic. Sauté for 3-4 minutes until softened. Add to the slow cooker.

Step 4

Add the diced tomatoes (with juice), tomato paste, and beef broth to the slow cooker.

Step 5

Season the mixture with bay leaves, ground cumin, dried oregano, smoked paprika, salt, and black pepper.

Step 6

Stir everything to combine, ensuring the steak is submerged in the liquid.

Step 7

Cover the slow cooker and cook on low heat for 8 hours or until the beef is tender and can be easily shredded with a fork.

Step 8

Once cooked, remove the flank steak from the slow cooker. Use two forks to shred the beef into thin strands and return it to the slow cooker.

Step 9

If using, stir in the sliced green olives for added flavor.

Step 10

Serve the Ropa Vieja over a bed of cooked white rice and garnish with freshly chopped cilantro.

Step 11

Refrigerate leftovers or portion them into freezer-safe containers for OAMC. Reheat as needed in the microwave or stovetop.

Nutrition Facts

Serving size	(3031.9g)

Amount per serving	% Daily Value*
Calories	3667.9

Total Fat 134.2g	0%
Saturated Fat 42.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 635.0mg	0%
Sodium 5763.7mg	0%
Total Carbohydrate 336.5g	0%
Dietary Fiber 22.6g	0%
Total Sugars 31.1g
Protein 287.6g	0%

Vitamin D 0IU	0%
Calcium 496.7mg	0%
Iron 45.7mg	0%
Potassium 5532.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.6%

Protein: 31.1%

Carbs: 36.3%