Slow Cooker Ropa Vieja

Let your slow cooker do the heavy lifting this Sunday with a hands-off Ropa Vieja Recipe that simmers into rich, savory perfection. Served with fluffy rice, creamy black beans, and crispy fried sweet plantains – it’s a comforting family dinner that brings everyone to the table!

Ingredients you’ll need:

• beef chuck
• olive oil
• salt & black pepper
• red bell pepper
• green bell pepper
• yellow onion
• garlic
• ground cumin, paprika, & oregano
• diced tomatoes
• beef broth
• green olives (optional)
• fresh cilantro

How to Make Maduros (Fried Sweet Plantains):

Ingredients:

• 2–3 very ripe plantains (skin should be mostly black or heavily spotted)
• Neutral oil for frying (like canola or vegetable oil)
• Pinch of salt (optional)

Instructions:

1. Peel & Slice: Peel the ripe plantains by cutting off the ends and making a shallow slit along the skin. Slice them diagonally into ½-inch thick pieces for that classic maduros shape.
2. Heat Oil: In a large skillet, pour in enough oil to coat the bottom (about ¼ inch) and heat over medium to medium-high heat until shimmering.
3. Fry Plantains: Carefully add the plantain slices in a single layer (don’t overcrowd). Fry for about 2–3 minutes per side, or until golden brown and caramelized.
4. Drain & Season: Transfer to a paper towel-lined plate to drain. Sprinkle with a tiny pinch of salt if desired, and serve warm.

Tips:

• The blacker the peel, the sweeter the plantain—don’t be afraid of dark skins!
• Maduros are best enjoyed fresh, but you can reheat leftovers in a skillet or air fryer to revive crisp edges.

How to Make the Cuban-Inspired Black Beans:

I love to keep it simple by adding in finely chopped red onions, jalapenos, and freshly chopped cilantro, then season with salt, black pepper, and ground cumin to taste. Bring to a boil then simmer for 5-10 minutes to really help the flavors develop!

How to prep Ropa Vieja in advance? How to store?

The Ropa Vieja can be prepped 1-2 days in advance, and reheated on the stovetop until warmed when ready to serve.

To store, let the Ropa Vieja completely cool then transfer to an airtight container to store in the fridge up to 4-5 days.

Cook with me!