Slow-Cooked Puerto Rican Beef Ropa Vieja

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

Tender shredded beef stewed in a rich tomato and bell pepper sauce with traditional Puerto Rican spices, perfect for serving over rice or plantains. This caribbean-inspired beef ready in about 500 minutes pairs beef chuck roast, olive oil, green bell pepper, sliced thin 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, cut into large chunks beef chuck roast
• 2 tbsp olive oil
• 1 medium green bell pepper, sliced thin
• 1 medium red bell pepper, sliced thin
• 1 large yellow onion, sliced
• 5, minced garlic cloves
• 1 1/2 cups tomato sauce
• 1 cup beef broth
• 1/2 cup dry white wine
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 bay leaf
• to taste salt
• to taste black pepper
• 2 tbsp fresh cilantro, chopped
• for serving lime wedges

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Brown 2 lbs beef chuck roast chunks on all sides for 3-4 minutes per side until well seared. Transfer to slow cooker.
2. Step 2: In the same skillet, add 1 large sliced yellow onion, 1 medium sliced green bell pepper, 1 medium sliced red bell pepper, and 5 minced garlic cloves. Sauté for 5 minutes until softened and fragrant.
3. Step 3: Stir in 1 1/2 cups tomato sauce, 1 cup beef broth, 1/2 cup dry white wine, 1 tsp ground cumin, 1 tsp dried oregano, and 1 bay leaf. Bring to a simmer, scraping the browned bits from the skillet.
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 the bay leaf and shred the beef with two forks directly in the slow cooker, mixing it with the sauce. Season with salt and black pepper to taste.
6. Step 6: Stir in 2 tbsp chopped fresh cilantro and serve warm with lime wedges on the side.