Slow Cooker Ropa Vieja (Cuban Beef) Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
