Slow Cooker Ropa Vieja with Tomato and Bell Peppers

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Shredded beef simmered in a rich tomato and bell pepper sauce until fork-tender, a classic Puerto Rican comfort dish. This Puerto Rican-inspired beef recipe, ready in about 495 minutes, pairs flank steak, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 15 min Cook: 480 min Serves 6 Puerto Rican cuisine 320 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

1.5 lbs trimmed and cut into thin strips flank steak
2 tbsp olive oil
1 diced onion
3 minced garlic cloves
1 diced green bell pepper
1 diced red bell pepper
1 can (14 oz) diced tomatoes
1/2 cup beef broth
1 tbsp tomato paste
1 tsp cumin
1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper

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

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Small appliances → Shop all kitchen tools →

Instructions

Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Sear 1.5 lbs flank steak strips for 3 minutes per side until browned, then transfer to a slow cooker.
Step 2: In the same skillet, cook 1 diced onion for 3 minutes until softened. Add 3 minced garlic cloves and 1 diced green bell pepper, cooking for 2 more minutes.
Step 3: Stir in 1 can diced tomatoes, 1/2 cup beef broth, 1 tbsp tomato paste, 1 tsp cumin, 1/2 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer for 5 minutes, then pour over steak in slow cooker.
Step 4: Cover and cook on low for 6-8 hours until beef is tender enough to shred.
Step 5: Shred beef with forks, return to sauce, and simmer uncovered for 15 minutes to thicken.