Slow-Cooked Venezuelan Beef Ropa Vieja with Plantains

By AislePrompt Editorial · Published 2026-05-22 · Updated 2026-05-22

Tender shredded beef simmered in a tomato-pepper sauce paired with sweet fried plantains for a hearty Venezuelan-inspired meal. This Latin American-inspired beef recipe, ready in about 500 minutes, pairs beef chuck roast, beef broth, tomato sauce 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
• 2 cups beef broth
• 1 cup tomato sauce
• 1 green bell pepper, sliced
• 1 red bell pepper, sliced
• 1 large onion, thinly sliced
• 4 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 3 tbsp olive oil
• 2 ripe plantains
• 1 cup vegetable oil for frying
• 1 tsp salt
• 1/2 tsp black pepper

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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 tsp salt and 1/2 tsp black pepper, sear for 4 minutes per side until browned; transfer to slow cooker.
2. Step 2: In the same skillet, add 1 tbsp olive oil, sauté 4 minced garlic cloves and 1 large thinly sliced onion for 2 minutes until fragrant.
3. Step 3: Add 1 cup tomato sauce, 2 cups beef broth, 1 tsp ground cumin, and 1 tsp smoked paprika to the skillet; stir well and bring to a simmer for 3 minutes.
4. Step 4: Pour the sauce mixture over the beef in the slow cooker. Add 1 sliced green bell pepper and 1 sliced red bell pepper. Cook on low for 8 hours until beef is tender and shreds easily.
5. Step 5: Meanwhile, peel and slice 2 ripe plantains diagonally into 1/2-inch thick pieces.
6. Step 6: Heat 1 cup vegetable oil in a frying pan over medium heat. Fry the plantain slices in batches for 2-3 minutes per side until golden and caramelized; drain on paper towels.
7. Step 7: Remove beef from slow cooker, shred with two forks, and return to the sauce. Serve shredded ropa vieja alongside the fried plantains.