A quick and easy version of the classic Cuban dish. Traditionally served with a side dish of black beans and yellow rice but it is also great served over white rice.

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Recipe Summary

prep:
15 mins
cook:
8 hrs 5 mins
total:
8 hrs 20 mins
Servings:
6
Yield:
6 servings
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Ingredients

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

Directions

Instructions Checklist
  • Spread a layer of onions in the bottom of a slow cooker, top with 1/2 of the steak. Spread another layer of onions over steak and pour 1 can of diced tomatoes over onions; top with 1/2 of the garlic. Repeat layers with remaining onion, steak, tomatoes, and garlic.

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  • Gently pour beef broth over steak mixture and add bay leaf.

  • Cook on Low for 8 to 10 hours.

  • Shred beef and return to slow cooker; stir mixture together until meat absorbs some of the broth, 5 to 10 minutes.

Nutrition Facts

213 calories; protein 20g; carbohydrates 8.1g; fat 11.2g; cholesterol 47.6mg; sodium 795mg. Full Nutrition
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Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/21/2016
I usually make a double batch and freeze for a second meal which might explain the "cut in thirds" and "use half" part that doesn't make sense. In a pinch I also use canned French Onion soup and a Beefy Onion powdered soup mix instead of the beef broth and fresh onions. For less broth you can drain the tomatoes first. The leftover meat without the broth became the filling in an experiment with homemade tamales one Christmas. Read More
(2)

Most helpful critical review

Rating: 1 stars
12/18/2017
10 hours on low and meat is still un-shreddable. about a gallon of liquid in crockpot. not thinking this is going to be too good Read More
8 Ratings
  • 5 star values: 2
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
01/13/2015
This is easy but I only used one can of tomatoes and green chilies and added some green bell pepper and cilantro. Even with these changes it has a strong tomato flavor. I'm not an authority on this dish but I'm not sure I want more tomato flavor. I think it works well with flour tortillas maybe add some avocado slices or some sour cream. Read More
(2)
Rating: 5 stars
06/20/2016
I usually make a double batch and freeze for a second meal which might explain the "cut in thirds" and "use half" part that doesn't make sense. In a pinch I also use canned French Onion soup and a Beefy Onion powdered soup mix instead of the beef broth and fresh onions. For less broth you can drain the tomatoes first. The leftover meat without the broth became the filling in an experiment with homemade tamales one Christmas. Read More
(2)
Rating: 4 stars
01/16/2015
Very easy recipe to throw in the crock pot. I think next time I will omt one can of tomatoes. It had too much liquid for my liking. Read More
(2)
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Rating: 5 stars
08/30/2014
Delicious. I added red pepper flakes to give it more heat (I like food that requires a fire extinguisher be at the ready). Read More
(2)
Rating: 4 stars
01/13/2015
I loved it! My husband and kids said it was just okay. Ingredients list says cut flank steak into thirds but in instructions it states to use half of steak. No biggie but it should be corrected. Served with white rice and black beans. Read More
(2)
Rating: 1 stars
12/18/2017
10 hours on low and meat is still un-shreddable. about a gallon of liquid in crockpot. not thinking this is going to be too good Read More
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Rating: 4 stars
01/13/2018
The beef seemed a little dry and bland like meat boiled in making of a soup (I was hoping for something along juiciness of pulled barbecue). I don't know if that is expected never had a "professionally prepared" Ropa Vieja. Read More
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