Photo of Slow Cooker Ropa Vieja by WW

Slow Cooker Ropa Vieja

PersonalPoints™ per serving
Total Time
8 hr 30 min
30 min
8 hr
The name for this vinegary meat stew literally means "old clothes," a reference to the way the beef shreds into strands in the rich sauce.


Reduced-sodium chicken broth

1½ cup(s)

Apple cider vinegar

¼ cup(s)

Cumin seeds

1 tbsp(s)

Smoked paprika

1 tsp(s), mild-flavoured, preferably smoked paprika

Table salt

1 tsp(s)

Black pepper

½ pinch, freshly ground

Cayenne pepper

¼ tsp(s), or more to taste

Uncooked lean flank steak

3 pound(s), two 1 1/2-lb steaks, trimmed of any fat

Uncooked red onion(s)

2 medium, thinly sliced into rings

Sweet red pepper(s)

2 large, seeded, cored and chopped

Fresh apple(s)

2 medium, peeled, cored and shredded through the holes of a box grater

Uncooked celery

3 stalk(s), medium, thinly sliced

Garlic clove(s)

3 clove(s), large, minced


½ cup(s), leaves, packed, chopped


  1. Whisk the broth, vinegar, cumin, paprika, salt, black pepper and cayenne in a 5- or 6-quart slow cooker. Submerge the meat, then add the onions, red peppers, apples, celery and garlic, making sure the vegetables are under, between, and over the steaks.
  2. Cover and cook on low until the meat is fork-tender, about 8 hours.
  3. Transfer the meat to a cutting board; set aside for 10 minutes. Shred the meat with two forks, pulling it into strands along the grain. Return to the slow cooker; stir in cilantro. Set the slow cooker on warm and serve within 4 hours. Yields about 1 1/4 cups per serving.