This is a delicious pot roast with peppers and onions. Just like at the Cuban restaurants in the malls!

NC baking girl
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

291 calories; 17.3 g total fat; 69 mg cholesterol; 179 mg sodium. 14.1 g carbohydrates; 19.7 g protein; Full Nutrition

Reviews (153)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/07/2007
This is my recipe, except for all the changes they made, no water is added, and 1/4 cup red wine vinegar or dry wine should be added, and the peppers and onions should be added much sooner, to absorb all the flavors together, and I don't add any cayenne pepper, but do add garlic salt, garlic powder, and seasoning salt, done in this way it is 5 stars, done the way they listed, can't honestly tell you but doesn't sound right Also, some other helpful tips, I use the same kind of beef you get for pot roast, and don't cut it up, after about 7 pr 8 hours of cooking it will start to fall apart, at this point open up the crock pot and pull it apart with a fork (if it doesn't happen easily - it's not ready yet) then cook another 15 minutes or so to absorb flavors best. Also I've found that half a can of tomato paste OR tomato soup works. Once this starts cooking it makes a bunch of "sauce" itself. Adding some red wine didn't hurt either :) hope you enjoy Read More
(755)

Most helpful critical review

Rating: 3 stars
03/19/2007
As per author of the recipe used red wine instead of water. Used a 'Bavette' (Flap) Beef and after 7 hrs it came out quite tender. Wasn't crazy about the taste as it mostly tasted of the tomato paste and not much else. Probably my fault as I used one 13oz can of paste (too much).I also put all of the required spices red pepper green pepper onion in 3 hrs prior to serving. Don't think I'll try this one again. Read More
(13)
220 Ratings
  • 5 star values: 119
  • 4 star values: 65
  • 3 star values: 24
  • 2 star values: 9
  • 1 star values: 3
Rating: 5 stars
11/07/2007
This is my recipe, except for all the changes they made, no water is added, and 1/4 cup red wine vinegar or dry wine should be added, and the peppers and onions should be added much sooner, to absorb all the flavors together, and I don't add any cayenne pepper, but do add garlic salt, garlic powder, and seasoning salt, done in this way it is 5 stars, done the way they listed, can't honestly tell you but doesn't sound right Also, some other helpful tips, I use the same kind of beef you get for pot roast, and don't cut it up, after about 7 pr 8 hours of cooking it will start to fall apart, at this point open up the crock pot and pull it apart with a fork (if it doesn't happen easily - it's not ready yet) then cook another 15 minutes or so to absorb flavors best. Also I've found that half a can of tomato paste OR tomato soup works. Once this starts cooking it makes a bunch of "sauce" itself. Adding some red wine didn't hurt either :) hope you enjoy Read More
(755)
Rating: 5 stars
11/07/2007
This is my recipe, except for all the changes they made, no water is added, and 1/4 cup red wine vinegar or dry wine should be added, and the peppers and onions should be added much sooner, to absorb all the flavors together, and I don't add any cayenne pepper, but do add garlic salt, garlic powder, and seasoning salt, done in this way it is 5 stars, done the way they listed, can't honestly tell you but doesn't sound right Also, some other helpful tips, I use the same kind of beef you get for pot roast, and don't cut it up, after about 7 pr 8 hours of cooking it will start to fall apart, at this point open up the crock pot and pull it apart with a fork (if it doesn't happen easily - it's not ready yet) then cook another 15 minutes or so to absorb flavors best. Also I've found that half a can of tomato paste OR tomato soup works. Once this starts cooking it makes a bunch of "sauce" itself. Adding some red wine didn't hurt either :) hope you enjoy Read More
(755)
Rating: 5 stars
03/16/2007
So glad I read your review before I made this. Your way sounded much better and was delicious. Sorry they messed with your recipe.... Read More
(99)
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Rating: 5 stars
07/09/2007
I made this recipe using the red wine vinegar instead of water as NCBaking suggested. It was excellent and my roommate who is cuban thought the same! I will definitely make this one again soon. Read More
(63)
Rating: 5 stars
05/18/2008
I made it like the reviewer (the owner of the recipe) said to make it and my husband and I really liked it. This was something good to eat that was different from your traditional pot roast (which I still love). I will definitely make this again. Read More
(36)
Rating: 5 stars
09/11/2009
This recipe was revised by the Allrecipes staff at the submitter's request on 9/10/2009. Read More
(34)
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Rating: 5 stars
09/14/2008
Great recipe! As per other reviews the more garlic the better. We put the Ropa Vieja on tortillas last night and are going to eat the rest on rice for dinner tonight. My wife cut up some fresh avocado to top the tacos and fresh lime is a must. Read More
(28)
Rating: 5 stars
03/02/2009
I add a can of tomatoes instead of paste. I prefer the whole tomatoes; just add the entire can juice and all. That is usually all the liquid required. If I don't have whole tomatoes I just use what is in the pantry. Onions peppers lots of garlic and pepper --- yummy and easy! Read More
(26)
Rating: 4 stars
01/17/2012
i tried it Read More
(16)
Rating: 5 stars
07/07/2011
Awesome! I read others' reviews and added 2 Tbsp. red wine vinegar, 14 oz can of canned tomatoes, a can of tomato paste, a splash of red wine, garlic, a beef boullion cube,and minced garlic, four bell peppers and 2 chopped onions. served with the juice of 2 fresh squeezed limes,and added cilantro and avocado. The beef cooked on high for 6 hours and fell apart, barely had to pull to shred it, it was so tender! Thanks for a great, easy, homemade meal! Leftovers are also amazing, have made this three times before this review! Read More
(14)
Rating: 3 stars
03/19/2007
As per author of the recipe used red wine instead of water. Used a 'Bavette' (Flap) Beef and after 7 hrs it came out quite tender. Wasn't crazy about the taste as it mostly tasted of the tomato paste and not much else. Probably my fault as I used one 13oz can of paste (too much).I also put all of the required spices red pepper green pepper onion in 3 hrs prior to serving. Don't think I'll try this one again. Read More
(13)