Slow Cooker Ropa Vieja with Tomato and Bell Peppers

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

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 ready in about 495 minutes pairs olive oil, diced onion, minced garlic cloves 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.

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

Instructions

1. 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.
2. 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.
3. 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.
4. Step 4: Cover and cook on low for 6-8 hours until beef is tender enough to shred.
5. Step 5: Shred beef with forks, return to sauce, and simmer uncovered for 15 minutes to thicken.