Slow-Cooked Venezuelan Beef Ropa Vieja with Plantains

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 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.

Prep: 20 min Cook: 480 min Serves 6 Latin American cuisine 450 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Slow-Cooked Venezuelan Beef Ropa Vieja with Plantains take to make?

Total time is about 500 minutes (20 min prep + 480 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Cooked Venezuelan Beef Ropa Vieja with Plantains?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef chuck roast from drying out.

Can I substitute ingredients in Slow-Cooked Venezuelan Beef Ropa Vieja with Plantains?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Cooked Venezuelan Beef Ropa Vieja with Plantains for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Cooked Venezuelan Beef Ropa Vieja with Plantains?

Latin American beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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