Ropa Vieja Slow Cooker Recipes

Steps:

• Preheat a 5-to-6-quart slow cooker. Season steak generously with salt and pepper. In a large skillet, heat 1 tablespoon oil over high. Add steak and cook until browned on both sides, about 8 minutes. Transfer to slow cooker.
• Add remaining 1 tablespoon oil to skillet. Add onions, bell pepper, garlic, jalapeno, and cumin seeds; season with salt and pepper and cook until vegetables are tender, about 5 minutes. Stir in tomato paste; cook 2 minutes more. Add tomatoes and bring to a boil. Pour mixture over steak in slow cooker; cover and cook on high until very tender, 5 hours (or on low 10 hours).
• Transfer steak to a platter; cut in half crosswise. Using two forks, shred meat. Transfer sauce to skillet; cook over high heat until slightly thickened, about 10 minutes. Stir in shredded meat, olives, and capers with brine; cook just until heated through, 2 minutes more. Top with cilantro and serve, with rice and plantain chips.

Steps:

• Cut steak into 6 pieces; sprinkle with salt and pepper. Heat a large skillet over medium-high heat; brown meat in batches. Transfer meat to a 5- or 6-qt. slow cooker. Add broth, vermouth, wine and tomato paste to pan. Cook 2-3 minutes, stirring to loosen browned bits from pan. Pour over meat., Top with onion, carrot, red pepper, Cubanelle pepper and oregano. Cook, covered, on low until meat is tender, 8-10 hours. Remove oregano sprigs; discard. Remove meat; shred with 2 forks. Return to slow cooker; heat through. Serve with rice and, if desired, additional oregano, lime wedges and green olives.

Steps:

• Place the first 7 ingredients and 1 teaspoon adobo in a 5- or 6-quart slow cooker. Rub the remaining adobo seasoning over chicken; add to slow cooker. Cook, covered, on low until chicken is tender, 5-6 hours. Using 2 forks, shred chicken. Stir in lime juice to taste; heat through., Meanwhile, heat butter in a large skillet over medium heat. Cook plantains in batches until tender and golden brown, about 3 minutes per side. Drain on paper towels., Serve chicken with plantains using a slotted spoon. If desired, serve with rice, lime wedges and cilantro.

Steps:

• Pierce the beef roast to tenderize it and let the flavors in, and place it into a slow cooker with the garlic, red bell peppers, green bell peppers, yellow onions and sweet onions. Stir in the tomato paste and red wine vinegar. Sprinkle with the garlic powder, seasoned salt, salt, and ground black pepper.
• Cover, and cook on Low until the beef is tender, 7 to 8 hours. Remove beef, and shred into long strands using two forks. Return the meat to the slow cooker and combine with the vegetables.
• Cook on Low until the meat and vegetables are very tender, about 30 minutes.

Steps:

• Use a 6-quart slow cooker.
• Combine the cumin, paprika, salt, and peppers in a bowl.
• Rub the spice mixture all over the piece (or pieces) of meat you are using.
• Put the meat into the stoneware.
• Dump any extra spice left in the bowl on top.
• Add the vegetables, garlic, cilantro, grated apples, chicken broth., and vinegar.
• Cover and cook on low for 10 hours, or until meat shreds easily with a fork.
• The meat and vegetables should be shredded and fully intertwined.
• Serve over brown rice or white rice, with a ladle full of broth.

Steps:

• 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.