Slow-Cooked Beef Ropa Vieja with Peppers and Tomato

By AislePrompt Editorial · Published 2026-06-15 · Updated 2026-06-15

A comforting Cuban-inspired slow cooker beef stew simmered with bell peppers, tomatoes, and smoky spices for tender, shreddable meat. This Spanish-inspired beef recipe, ready in about 320 minutes, pairs Beef chuck roast, Green bell pepper, Red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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, trimmed and cut into large chunks Beef chuck roast
• 1 large, sliced into thin strips Green bell pepper
• 1 large, sliced into thin strips Red bell pepper
• 1 large, sliced Yellow onion
• 5, minced Garlic cloves
• 14 oz can Canned diced tomatoes
• 8 oz can Tomato sauce
• 2 tbsp Olive oil
• 2 tsp Ground cumin
• 1 tsp Smoked paprika
• 1 tsp Dried oregano
• 1 cup Beef broth
• 1 Bay leaf
• 1 1/2 tsp Salt
• 1 tsp Black pepper
• 2 tbsp, chopped for garnish Fresh cilantro

The slow cooker we’d leave this in all day → Best Slow Cookers in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Season 2 lbs beef chuck roast chunks with 1 1/2 tsp salt and 1 tsp black pepper. Sear beef chunks for 3-4 minutes per side until browned on all sides. Transfer to slow cooker.
2. Step 2: In the same skillet, add 1 large sliced yellow onion, 5 minced garlic cloves, 1 large sliced green bell pepper, and 1 large sliced red bell pepper. Sauté for 5 minutes until softened and fragrant.
3. Step 3: Add 14 oz canned diced tomatoes, 8 oz tomato sauce, 1 cup beef broth, 2 tsp ground cumin, 1 tsp smoked paprika, 1 tsp dried oregano, and 1 bay leaf to the skillet mixture. Stir well and pour over beef in slow cooker.
4. Step 4: Cover and cook on low for 8 hours or on high for 5 hours until beef is tender and shreds easily.
5. Step 5: Remove bay leaf, shred beef with two forks, and mix well with the sauce. Garnish with 2 tbsp chopped fresh cilantro before serving.