Dominican-Style Slow Cooker Beef Ropa Vieja

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-25 · Updated 2026-07-25

Tender shredded beef cooked slowly in a rich tomato and bell pepper sauce infused with classic Dominican spices. This latin american-inspired beef ready in about 500 minutes pairs beef chuck roast, olive oil, medium yellow onion, sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, 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

• 2 lbs beef chuck roast
• 2 tbsp olive oil
• 1 medium yellow onion, sliced
• 1 large red bell pepper, sliced
• 1 large green bell pepper, sliced
• 4 cloves minced garlic
• 1 1/2 cups tomato sauce
• 1 cup beef broth
• 1 tsp dried oregano
• 1 tsp ground cumin
• 2 bay leaves
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 tbsp apple cider vinegar

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Season 2 lbs beef chuck roast with 1 1/2 tsp salt and 1 tsp black pepper and sear on all sides for about 3-4 minutes per side until browned. Transfer to slow cooker.
2. Step 2: In the same skillet, add 1 medium sliced yellow onion, 1 large sliced red bell pepper, 1 large sliced green bell pepper, and 4 minced garlic cloves. Sauté for 5 minutes until softened and fragrant.
3. Step 3: Pour in 1 1/2 cups tomato sauce and 1 cup beef broth, scraping the bottom of the skillet to loosen browned bits. Stir in 1 tsp dried oregano, 1 tsp ground cumin, 2 bay leaves, and 1 tbsp apple cider vinegar. Bring to a simmer for 2 minutes.
4. Step 4: Pour the sauce mixture over the beef in the slow cooker. Cover and cook on low for 8 hours or until beef is tender and shreds easily.
5. Step 5: Remove bay leaves, shred beef with two forks directly in the slow cooker, and stir well to combine with the sauce. Serve hot with rice or plantains.