I always use this sugar cookie frosting recipe to decorate cakes and cookies because it always comes out perfectly smooth. If desired, seasoning or food coloring can be added.
| Prep Time: | 15 mins |
| Cook Time: | 7 hrs 30 mins |
| Total Time: | 7 hrs 45 mins |
| Servings: | 6 |
Ingredients
- 1 (2 pound) beef chuck pot roast
- 2 red bell peppers, cut into large wedges
- 2 green bell peppers, cut into large wedges
- 1 yellow onion, cut into wedges
- 1 sweet onion, cut into wedges
- 3 cloves garlic
- ½ (6 ounce) can tomato paste, or to taste
- ¼ cup red wine vinegar
- ⅛ teaspoon garlic powder, or to taste
- ⅛ teaspoon seasoned salt, or to taste
- salt and ground black pepper to taste
Instructions
- Pierce beef roast and place it into a slow cooker with bell peppers, onions, and garlic. Stir in tomato paste and vinegar. Sprinkle with garlic powder, seasoned salt, salt, and black pepper.
- Cover and cook on Low until beef is tender, 7 to 8 hours. Remove beef and shred into long strands using 2 forks. Return shredded meat to the slow cooker; mix until combined.
- Cover and continue cooking on Low until meat and vegetables are very tender, about 30 minutes.
Nutrition Facts
| Calories | 291 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 69 mg |
| Dietary Fiber | 3 g |
| Protein | 20 g |
| Saturated Fat | 7 g |
| Sodium | 179 mg |
| Sugars | 7 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
This was delicious! I made it using leftover pulled pork so instead of a crock pot, I made it on the stove. I used all the other ingredients, but also tossed in 4 whole tomatoes peeled and chopped, a beef bouillon cube, about 1/2 cup chopped cilantro, about 1/2 tsp smoked paprika, and a sprinkle of cayenne. Also, I increased the garlic and cumin to taste. This was cooked on med-low heat for about 30 minutes and then the pork was added and left to simmer for another 10 minutes. We ate this with white rice, and topped with cilantro and avocado. Really delicious!
Very easy and flavorful. Served with Mexican rice and beans. Crumbled some Chihuahua cheese over the top.
This is an easy no fuss recipe for a twist on pot roast. The dish is delicious and I will totally be making it again. It was a hit!
We also found chuck roast to come out a bit greasy and went with flank steak the second time. The sauce is perfect! The cheaper meat gave us a better result for our family but the taste of the recipe is why we went for round two. So good! Served with rice. Thank you for sharing!
I used this recipe but added 1 cup green pitted kalamata olives packed in vinaigrette brine. I included that brine instead of red wine vinegar. I also used two large cloves of garlic sliced finely in place of powdered garlic. I added about 2oz. – 4oz. Of red wine when I started to shred the meat.
I made this exactly as the recipe is written and it is FANTASTIC!!!! SO good with flavor and perfect to eat by itself or as a taco meat. I was reluctant because of the vinegar but let me tell you, this is awesome!!
I didn’t add the green bell peppers because I forgot to, but I realized when I made it a second time, it didn’t add to the taste. It was great! I loved it!
Made this to be used for the filling for street tacos, and it was absolutely fantastic. My guests loved it, including the one raised with Spanish cooking, who’d had ropa vieja before. He couldn’t believe it was my first time making it. Will absolutely be making this again. Maybe for nachos, next time.
Followed the recipe exactly as posted until about 6 hours into cooking. The meat was very tender, which was awesome! The downside was that despite the onions, peppers and garlic, it was pretty bland in flavor. So I doctored it up with some ground cumin, celery seeds and extra seasoning salt and garlic. I then shredded the beef so it could soak up all those extra flavors and let it cook for the last 2 hours. The result was very tasty. So this is a great starter recipe, but I would definitely up the spices next time. Hope this helps.
This was good! We added some red wine based on the comments, and also threw in a jalapeño pepper. Next time I will up the seasoning a bit to make it even more flavorful.
I thought it was bland and tasteless. I won’t make it again.
Great recipe! Flavors were nice & it was super easy to make. Next time I’m going to add a bay leaf and sear the meat prior to slow cooking to add some depth of flavor.
Amazing!!!!
This was a very good recipe. However, I did change one thing. I did not have any tomato paste, so I used a seasoned paste (Maeil Ssamjang) from the Asian grocery. I think it really added to the flavor.
This is incredible. I had to omit the garlic because I live with a vampire, but I’m sure it would have been even better if I had added it! I served it over red rice with cheese stuffed sweet potato balls on the side. SO good! I think I might add a can of green chiles if I make it again, but they are definitely not necessary.
This is incredible. I had to omit the garlic because I live with a vampire, but I’m sure it would have been even better if I had added it! I served it over red rice with cheese stuffed sweet potato balls on the side. SO good! I think I might add a can of green chiles if I make it again, but they are definitely not necessary.
It was okay. Not traditional like what I am used to in Miami…taste more pot roasty to me than like ropa vieja.
I thought this was delicious and so did my husband. My boys didn’t really like it but they hate everything cooked in a crock pot. It was very tasty and I served it over rice.
I have had ropa vieja several times in cuban restaurants and this was not as authentic as i thought. I cooked it in a pressure cooker. There is a strong vinegar taste to the dish and the sauce is very thin.
EASY, FAST, AND DELICIOUS
Awesome dish! I left out tomatoes bc I didn’t have any. I added cumin and used a frozen bag of peppers/onions mix.