Slow Cooker Ropa Vieja (Cuban Beef) Recipe

Introduction

Slow Cooker Ropa Vieja is a classic Cuban dish featuring tender, shredded beef simmered in a rich tomato-based sauce with peppers, olives, and spices. This easy slow cooker recipe allows the flavors to meld beautifully, perfect for a comforting and flavorful meal.

Ingredients

• 3 lbs. beef flank steak
• 1 cup beef broth
• 6 oz. can tomato paste
• 14 oz. can petite diced tomatoes
• 1 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 tsp. oregano
• 1 tsp. cumin
• 1/2 tsp. turmeric
• 1 Tbsp. apple cider vinegar
• 1 small white onion, diced
• 2 bell peppers (orange and green), diced
• 1 cup Spanish olives
• 3 whole garlic cloves, peeled

Instructions

1. Step 1: Add the beef broth, tomato paste, diced tomatoes, salt, pepper, oregano, cumin, turmeric, and apple cider vinegar to the slow cooker. Stir to combine the sauce ingredients.
2. Step 2: Place the flank steak in the slow cooker and turn it to coat evenly with the sauce. Add the diced bell peppers, onion, olives, and garlic cloves on top of the meat, mixing gently to combine.
3. Step 3: Cover and cook on low for 9 hours or on high for 5 hours, without lifting the lid during cooking. Once done, shred the meat directly in the slow cooker using two forks.
4. Step 4: Serve the ropa vieja with yellow rice or your favorite side, and enjoy the rich, flavorful dish.

Tips & Variations

• For added depth, brown the flank steak in a hot skillet before adding to the slow cooker.
• Use green olives if Spanish olives are unavailable—both add a nice briny flavor.
• Adjust the spices to taste, adding a pinch of smoked paprika for a subtle smoky note.
• Include a bay leaf or two during cooking for extra aroma, removing before shredding.

Storage

Store leftover ropa vieja in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of beef broth if the sauce has thickened. This dish also freezes well; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, chuck roast or brisket can also be used for this recipe. They may require slightly longer cooking times to become tender and shred easily.

Do I need to open the slow cooker to stir during cooking?

It’s best not to open the lid while cooking, as this lets heat escape and can increase cooking time. Stirring is not necessary until the beef is fully cooked and ready to shred.

Slow Cooker Ropa Vieja (Cuban Beef) Recipe

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★★★★★

4.9 from 735 reviews

Slow Cooker Ropa Vieja is a traditional Cuban dish featuring tender, shredded beef flank steak slow-cooked in a flavorful tomato-based sauce with bell peppers, onions, olives, and aromatic spices. This hands-off recipe creates a rich and savory meal perfect for serving with yellow rice.

• Author: Kai
• Prep Time: 15 minutes
• Cook Time: 9 hours (LOW) or 5 hours (HIGH)
• Total Time: 9 hours 15 minutes (LOW) or 5 hours 15 minutes (HIGH)
• Yield: 6 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Cuban

Ingredients

Scale 1x2x3x

Meat and Broth

• 3 lbs. beef flank steak
• 1 cup beef broth

Sauce and Seasonings

• 6 oz. can tomato paste
• 14 oz. can petite diced tomatoes
• 1 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 tsp. oregano
• 1 tsp. cumin
• 1/2 tsp. turmeric
• 1 Tbsp. apple cider vinegar

Vegetables and Extras

• 1 small white onion, diced
• 2 bell peppers (orange and green), diced
• 1 cup Spanish olives
• 3 whole garlic cloves, peeled

Instructions

1. Prepare the sauce: In the slow cooker, combine beef broth, tomato paste, petite diced tomatoes, salt, pepper, oregano, cumin, turmeric, and apple cider vinegar. Stir well to create a flavorful sauce base.
2. Add the meat and vegetables: Place the beef flank steak into the slow cooker and turn it in the sauce to fully coat the meat. Add the diced bell peppers, diced white onion, Spanish olives, and whole garlic cloves on top of the meat and gently mix them together to combine.
3. Slow cook: Cover the slow cooker with the lid and cook on LOW heat for 9 hours or on HIGH heat for 5 hours. Avoid opening the lid during cooking to maintain even temperature and moisture.
4. Shred the beef: After cooking, use two forks to shred the beef directly in the slow cooker, mixing it with the sauce and vegetables to combine flavors.
5. Serve: Serve the shredded ropa vieja hot alongside yellow rice for an authentic Cuban meal experience.

Notes

• Do not open the slow cooker lid during cooking to ensure proper tenderizing of the beef.
• For extra flavor, you can marinate the beef with the seasonings a few hours before cooking.
• Optional: Garnish with fresh cilantro or chopped parsley before serving.
• If preferred, substitute Spanish olives with green olives for a milder taste.
• This dish reheats well, making it ideal for leftovers and meal prep.

Keywords: slow cooker ropa vieja, Cuban beef stew, shredded beef recipe, slow cooker beef, Cuban cuisine, comfort food