Ready in 10 hours 10 minutes
This is great shredded beef served on tortillas or over rice. Add sour cream, cheese, and fresh cilantro on the side.
Heat vegetable oil in a large skillet over medium-high heat. Brown the flank steak on each side, about 4 minutes per side.
Transfer beef to a slow cooker. Pour in the beef broth and tomato sauce, then add the onion, bell pepper, garlic, tomato paste, cumin, cilantro, olive oil and vinegar. Stir until well blended. Cover, and cook on High for 4 hours, or on Low for up to 10 hours. When ready to serve, shred meat and serve with tortillas or rice.
JStoley 1y agoWe liked this dish a lot. It's versatile, and I didn't change a thing. In my opinion, fresh cilantro added on top really makes the flavor of the dish. Another winner!
imdequeen 3y agoThis is very good-i substituted London broil for flank steak and cooked it nearly 13 hours. It was great!
Aimeelady 3y agoIts just like a good mexican restaurants food, loaded with great flavor. Me & my friends ate these with queso fresco hot sauce & tortillas until we were stuffed. Keeping in favorites.
imdequeen 3y ago
Marlene83 3y agoIt tasted like I've made it for years!
loricsilver 3y agoVery yummy! Nice version
cdasilva10 3y agoEveryone liked it. Made with rice.
cindypriest 3y agoWonderfully moist and tasty! Definitely will make again!
Nanibaby23 3y agoLoved it! The fam loved it too. Super easy, left in in slow cooker on high for about 5 hours and it came out awesome!! :) will be doing again.
Daibhidh 3y agoPassable. This was my first attempt at Ropa Vieja, but being from Central America.. something just didn't fit. I'll be trying again, but with many, many changes.