Puerto Rican-Style Slow Cooker Beef Ropa Vieja

By AislePrompt Editorial · Published 2026-08-07 · Updated 2026-08-07

A classic Puerto Rican shredded beef stew slow-cooked with tomatoes, peppers, and aromatic spices for melt-in-your-mouth tenderness. This Latin American-inspired beef recipe, ready in about 320 minutes, pairs beef chuck roast, yellow onion, sliced, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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
• 1 medium green bell pepper, sliced into 1/2-inch strips
• 1 medium red bell pepper, sliced into 1/2-inch strips
• 1 large yellow onion, sliced
• 5 garlic cloves, minced
• 14 oz can diced tomatoes (canned, with juice)
• 1/2 cup tomato sauce
• 2 tbsp olive oil
• 2 tsp ground cumin
• 1 tsp dried oregano
• 2 bay leaves
• 1 cup beef broth
• 1 1/2 tsp salt
• 1 tsp black pepper, freshly ground
• 2 tbsp fresh cilantro, chopped

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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, then sear the meat for 3-4 minutes per side until browned and caramelized.
2. Step 2: Transfer the seared beef to a slow cooker. Add 1 sliced green bell pepper, 1 sliced red bell pepper, 1 large sliced yellow onion, 5 minced garlic cloves, 14 oz canned diced tomatoes with juice, 1/2 cup tomato sauce, 2 tsp ground cumin, 1 tsp dried oregano, 2 bay leaves, and 1 cup beef broth.
3. Step 3: Cover and cook on low for 8 hours or on high for 4-5 hours until the beef is fall-apart tender.
4. Step 4: Remove the beef from the slow cooker and shred it using two forks. Return shredded beef to the slow cooker and stir well to combine with the sauce and vegetables.
5. Step 5: Sprinkle with 2 tbsp chopped fresh cilantro before serving over white rice or tostones for an authentic Puerto Rican meal.