Crockpot Ropa Vieja Meal Prep is a delicious stew of beef and veggies that happens to also be gluten free and loaded with protein!
No matter what time of year it is, ropa vieja is a delicious dish made from shredded or pulled beef. Think of it like a stew with beef and vegetables in a richly spiced tomato base. The result is a hearty and satisfying meal prep that packs a fantastic protein punch. And though it is enjoyed across the Caribbean, ropa vieja is actually one of the national dishes of Cuba!
We love slow cooking because it really aligns with our values at MPOF. We believe that cooking shouldn’t detract from enjoying the rest of your life, but that we should never have to compromise flavor or variety for the sake of a convenient meal. This Ropa Vieja slow cooker meal prep is the best of both worlds: super simple and easy to throw together (hello, 15 minutes of prep), and absolutely delicious when it’s ready. Plus your home will smell amazing while the flavors develop throughout the day.
Crockpot Ropa Vieja Meal Prep Ingredients
- 2 tablespoons olive oil
- 2 pounds flank steak
- 2 teaspoons sea salt
- Black pepper, to taste
- 2 cloves garlic, minced
- 2 onions, sliced in long strips
- 2 bell peppers, sliced in long strips
- 2 tablespoons cumin
- 2 tablespoons paprika
- 1 tablespoon oregano
- ¼ teaspoon cayenne
- 2 cans diced tomatoes
- 2 cups chicken broth
- ¾ cup pitted green olives, sliced
- 2 teaspoons white wine vinegar
How to Make Crockpot Ropa Vieja Meal Prep
Often, slow cooker meals can turn out bland and flat, and that's more often than not because a step was skipped. What are we talking about? We're talking about starting the steak and veggies first in a hot skillet in order to develop flavor and color on the food. Once you do this, you'll never skip this step before when you're doing meal preps for a slow cooker. Just a little bit of extra time goes a long way once it hits the crockpot. So, once these main ingredients start to cook a bit, transfer to the slow cooker, along with all the seasonings, tomatoes, and chicken broth, etc. And then? Set it and forget it!
How to Store and Serve Slow Cooker Ropa Vieja
We love how well this keeps. It preps great and just needs an airtight container. It will keep for up to 5 days in the fridge. Just reheat in the microwave or on the stovetop in a saucepan until piping hot all the way through.
You can also without a doubt freeze this dish; we'd leave off the garnishes, as avocado's texture suffers when you freeze it. If you make rice to go along with it, you can freeze that, too, whether it's brown, white, or cauliflower rice.
This delicious Ropa Vieja slow cooker meal prep can be frozen to be used later and savored all year round. Enjoy by itself or serve the traditional way, alongside black beans, rice, or plantains (or atop cauliflower rice, which you know we love, to keep the whole shebang Whole30 compliant).
Despite the variations in Ropa Vieja recipes, tomatoes, and bell peppers can always be expected in the base. Did you know that bell peppers actually have more vitamin C per serving than oranges? Yup! Eating one whole red bell pepper can provide over 160% of our daily need of the crucial immune-supporting vitamin. Acidic additions such as capers, pimientos, and olives are also to be expected in this Cuban classic, and we decided to feature olives in ours. Olives are high in naturally occurring antioxidants, making them wonderful allies in the support of our cardiovascular system and protecting against cellular damage due to free radicals.
More Slow Cooker and Stew Meal Preps
- 2 tablespoon olive oil
- 2 lbs flank steak
- 2 teaspoon Sea Salt
- black pepper to taste
- 2 cloves garlic minced
- 2 medium onions sliced into long strips
- 2 medium bell peppers sliced into long strips
- 2 tablespoon cumin
- 2 tablespoon paprika
- 1 tablespoon oregano
- ¼ teaspoon cayenne pepper
- 30 ounces diced tomatoes
- 2 cups chicken broth
- ¾ cup pitted green olives sliced
- 2 teaspoon white wine vinegar
- In a large skillet, bring to high heat and add olive oil and flank steak.
- Season the steak with sea salt and pepper, and sear until browned on all sides
- Add the flank steak whole into the crockpot.
- In the same skillet, add the onions, garlic and peppers, and saute until softened. Add to the crockpot.
- Add the rest of the ingredients to the crockpot as well, and slow cook on low for 5-6 hours, or on high for at least 3 hours.
- To speed up cooking time, boil the broth and diced tomatoes prior to adding them to the crockpot.
- Serve as a stew, or on top of a bed of cauliflower rice.