This goes great with lime-cilantro cauliflower “rice” for anyone on a low-carb or grain-free diet.
| Prep Time: | 15 mins |
| Cook Time: | 10 hrs 15 mins |
| Total Time: | 10 hrs 30 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 tablespoon avocado oil
- 2 pounds beef sirloin tip roast
- 1 (28 ounce) can fire-roasted diced tomatoes, drained
- 1 cup beef broth
- 2 onions, sliced
- 3 bell peppers, seeded and sliced into strips
- 1 (6 ounce) can tomato paste
- 2 tablespoons minced garlic
- 1 tablespoon olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon ground cumin
- 1 teaspoon salt
- ¼ cup chopped fresh cilantro
Instructions
- Heat avocado oil in a large skillet over medium-high heat; cook beef roast in the hot oil until browned, about 4 minutes per side. Transfer roast to a slow cooker. Pour tomatoes and beef broth over roast; add onions and bell peppers.
- Mix tomato paste, garlic, olive oil, vinegar, cumin, and salt together in a bowl; pour over onions and bell peppers.
- Cook on High for 1 hour. Decrease heat to Low and cook until beef is tender enough to shred, about 8 hours.
- Remove beef from slow cooker and shred on a work surface using 2 forks. Return shredded beef to slow cooker; add cilantro and stir.
- Cook on Low for 1 hour more.
Nutrition Facts
| Calories | 327 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 65 mg |
| Dietary Fiber | 4 g |
| Protein | 30 g |
| Saturated Fat | 4 g |
| Sodium | 1153 mg |
| Sugars | 10 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
Everyone liked it. I thought the fire roasted tomatoes would be too spicy for my daughter but they weren’t. Served on buns. Definitely will make again.
I love Cuban food and this recipe has made me feel confident I can have it at home! It was as good as any restaurant meal. Totally recommend!
Great recipe.
My boyfriend loved this! I enjoyed it but would prefer a bit more flavour pizazz. I served on a bed of lime cilantro rice.
Made some minor adjustments for ingredients at hand. Flavor was very good. I used roasted garlic.
My family and I found this recipe to be quite delicious! I made it exactly as directed, however before shredding the meat, I blended all the veggies and broth together to make a sauce and then added the meat back in. My kids think they don’t like peppers, so if they don’t see them, they’re more likely to eat a meal. The flavor was tasty and everyone enjoyed the meal.
Great flavor and so easy
I made it pretty much following the recipe, though I used a rump roast and some old wine instead of vinegar. This is pretty tasty. If I make it again, I’ll up the spices (cumin, mainly), as my preference is for more rather than less.
I made this for my wife and I during a weeknight as we both work. I had a 2 lb chuck roast in the freezer so I used it in stead of flank steak. When I arrived home from work I removed the beef and shredded it, then added some whole olives. My wife walked in and said the house smells great. Served the Ropa Vieja on heated tortillas with sour cream, salsa and guacamole. Let’s just say I scored brownie points.
My family loved this and it really is an all day dish, which is great for a work day. They had their’s in tortillas as burritos, I just ate it in a bowl like a stew and it was very satisfying.
This was super easy
This came out great! Makes a bunch of leftovers too which is also a plus!
Delicious! Followed the instructions to the T.
I actually pressure cooked mine for 40 mins first then slow cooked it for 3 hours…..it took some time down and turned out absolutely delicious! I fed myself, friends and family! Everyone loved it!
Have made a couple times now. Use olive oil rather than avocado oil, but otherwise the recipe is great as is.
I like it! It was very easy to make and it tastes good! I would make it again for sure. Would probably add some more seasoning like white pepper, paprika and a little cayenne.
Turned out great and the whole family liked it! We had it with texmati rice and corn. Leftovers will be drained and used to make baked enchiladas with refried beans.
I used poblano peppers, very good. Don’t see a reason to drain the tomatoes since the juice would create more sauce.
Personally, I’ll leave out the tomato paste next time. The canned tomatoes were enough when cooked low and slow. Also: I’ll add more heat, likely via a hot giardinera. But it was great! The meat was so flavorful!
I have a 3-qt crockpot and this recipe was too big for it. I ended up having to leave out half of the onions and one bell pepper and it was still too full — the thicker tomato paste that got poured on top couldn’t seep down to the meat, so I had to do some massaging halfway through when I realized what was going on. Despite this sizing issue, this recipe was amazing. The only modification I will do in the future is to halve the recipe to fit my pot (but don’t halve the tomato paste)!
This is a keeper! My 2 boys loved it! I added a little more cumin and salt but otherwise I didn’t change a thing! Very easy to make. Thank you for sharing this delicious recipe!