Authentic Cuban Ropa Vieja with Plantains

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A slow-simmered shredded beef dish with sweet plantains, embodying Cuba's rich culinary heritage through tender meat and vibrant flavors. This Cuban-inspired slow-cooker recipe, ready in about 500 minutes, pairs beef chuck roast, diced tomatoes, green bell peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.2 lbs beef chuck roast
• 1 cup diced tomatoes
• 1, diced green bell peppers
• 1, finely chopped yellow onions
• 4, minced garlic cloves
• 1 tsp cumin
• 2 tsp cuban oregano
• 2, sliced 1/2-inch thick ripe plantains
• 2 tbsp olive oil

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Instructions

1. Step 1: Place 1.2 lbs beef chuck roast in a slow cooker, then add 1 cup diced tomatoes, 1 diced green bell pepper, 1 finely chopped yellow onion, 4 minced garlic cloves, 1 tsp cumin, and 2 tsp cuban oregano.
2. Step 2: Add 1 cup water to the slow cooker, cover, and cook on low for 8 hours until the beef is tender enough to shred with a fork.
3. Step 3: Remove beef from the slow cooker and shred with two forks, then return to the pot. Add 2 tbsp olive oil to a skillet over medium heat (350°F), then add 2 sliced ripe plantains and cook for 4 minutes per side until caramelized and golden.
4. Step 4: Stir the shredded beef mixture until heated through (about 5 minutes), then serve topped with the caramelized plantain slices.