Slow Cooker Ropa Vieja

Why You’ll Love This Recipe

• Authentic Cuban flavors made easy in the slow cooker.
• The beef becomes fall-apart tender and juicy.
• Perfect for meal prep or feeding a crowd.
• Delicious served over rice, with plantains, or in tacos.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Flank steak (or skirt steak)
• Olive oil
• Onion, sliced
• Red bell pepper, sliced
• Green bell pepper, sliced
• Garlic, minced
• Tomato paste
• Crushed tomatoes (or tomato sauce)
• Beef broth
• White wine or red wine vinegar
• Ground cumin
• Smoked paprika
• Dried oregano
• Bay leaves
• Salt
• Black pepper
• Green olives, sliced (optional for garnish)
• Fresh cilantro (optional for garnish)

Directions

1. Pat the flank steak dry with paper towels and season it generously with salt and black pepper.
2. Heat olive oil in a skillet over medium-high heat. Sear the steak for about 2–3 minutes on each side until browned. Transfer the meat to the slow cooker.
3. In the same skillet, add the sliced onion, bell peppers, and garlic. Cook for 2–3 minutes to soften slightly, then stir in the tomato paste and cook for 1 minute more.
4. Transfer the vegetables to the slow cooker.
5. Add crushed tomatoes, beef broth, white wine (or vinegar), cumin, paprika, oregano, and bay leaves. Stir everything gently to combine.
6. Cover and cook on Low for 8–10 hours or High for 4–5 hours, until the beef is tender and shreds easily with a fork.
7. Remove the beef from the slow cooker, shred it using two forks, and discard any large pieces of fat.
8. Return the shredded beef to the slow cooker and stir to coat with the sauce.
9. Taste and adjust seasoning if needed.
10. Serve hot, garnished with sliced green olives and fresh cilantro if desired.

Servings and timing

• Servings: 6–8
• Prep time: 15 minutes
• Cook time: 8–10 hours (Low) or 4–5 hours (High)
• Total time: 8–10 hours

Variations

• Spicy Ropa Vieja: Add a diced jalapeño or a pinch of red pepper flakes for a little heat.
• No wine version: Substitute red wine vinegar or a squeeze of lime for brightness.
• Vegetable boost: Add carrots or diced tomatoes for extra texture and flavor.
• Chicken Ropa Vieja: Substitute shredded chicken thighs for a lighter version.
• Instant Pot option: Cook on High Pressure for 45 minutes, then natural release for 10 minutes.

Storage/Reheating

• Storage: Cool completely, then store in an airtight container in the refrigerator for up to 4 days.
• Reheating: Warm on the stovetop over medium heat until heated through, or microwave in short intervals. Add a splash of broth if needed to loosen the sauce.
• Freezing: Freeze cooled ropa vieja in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

FAQs

What cut of beef is best for ropa vieja?

Flank steak is traditional because it shreds beautifully, but skirt steak or chuck roast also work well.

Can I skip searing the beef?

You can, but searing adds depth and richer flavor to the final dish.

What does “ropa vieja” mean?

It means “old clothes” in Spanish, referring to the shredded texture of the beef that looks like tattered rags.

Can I make this dish ahead of time?

Yes! Ropa vieja tastes even better the next day as the flavors continue to develop.

Is this recipe spicy?

Traditionally, it’s mild, but you can easily add spice with jalapeños or red pepper flakes.

What can I serve with ropa vieja?

White rice, black beans, fried plantains, or Cuban bread are all excellent choices.

Can I use chicken instead of beef?

Yes, boneless skinless chicken thighs or breasts can be used for a lighter variation.

Do I need to use wine in the sauce?

No, you can replace it with red wine vinegar or additional broth for acidity.

How do I thicken the sauce?

Let the sauce simmer uncovered for 15–20 minutes after shredding the beef to reduce and thicken naturally.

Can I freeze ropa vieja?

Yes, it freezes very well. Store in freezer-safe containers for up to 3 months and reheat as needed.

Conclusion

Slow Cooker Ropa Vieja is a flavorful, comforting Cuban classic made easy for modern kitchens. The beef becomes irresistibly tender, soaking up the rich tomato and pepper sauce. Whether you’re serving it over rice or stuffing it into tacos, this slow-cooked dish delivers authentic taste and incredible aroma with minimal effort — a true crowd-pleaser every time.

Slow Cooker Ropa Vieja

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Slow Cooker Ropa Vieja is a traditional Cuban dish featuring tender shredded beef simmered in a rich tomato sauce with peppers, onions, and spices. It’s an easy, hands-off slow cooker meal packed with bold, authentic Caribbean flavor.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 8–10 hours (Low) or 4–5 hours (High)
• Total Time: 8–10 hours
• Yield: 6–8 servings
• Category: Main Course
• Method: Slow Cooker
• Cuisine: Cuban
• Diet: Halal

Ingredients

• 2 ½ lbs flank steak or skirt steak
• 2 tbsp olive oil
• 1 large onion, sliced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 1 (14.5 oz) can crushed tomatoes or tomato sauce
• 1 cup beef broth
• ¼ cup dry white wine or 2 tbsp red wine vinegar
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 2 bay leaves
• 1 ½ tsp salt (or to taste)
• 1 tsp black pepper
• ¼ cup sliced green olives (optional for garnish)
• 2 tbsp chopped fresh cilantro (optional for garnish)

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Instructions

1. Pat flank steak dry with paper towels and season generously with salt and black pepper.
2. Heat olive oil in a skillet over medium-high heat and sear steak for 2–3 minutes per side until browned. Transfer to the slow cooker.
3. In the same skillet, sauté onion, red and green bell peppers, and garlic for 2–3 minutes until slightly softened. Stir in tomato paste and cook 1 minute more.
4. Transfer vegetables to the slow cooker. Add crushed tomatoes, beef broth, wine or vinegar, cumin, paprika, oregano, and bay leaves. Stir to combine.
5. Cover and cook on Low for 8–10 hours or High for 4–5 hours, until the beef is tender and shreds easily with a fork.
6. Remove beef from the slow cooker, shred with two forks, and discard any large pieces of fat.
7. Return shredded beef to the slow cooker and stir into the sauce to combine.
8. Taste and adjust seasoning as needed. Discard bay leaves.
9. Serve hot, garnished with green olives and fresh cilantro if desired.

Notes

• Flank steak gives the best texture, but chuck roast or skirt steak also work well.
• Searing the beef adds extra flavor, though it can be skipped for convenience.
• For thicker sauce, simmer uncovered for 15–20 minutes after shredding the beef.
• Serve over rice with black beans and plantains for a classic Cuban meal.

Nutrition

• Serving Size: 1 cup
• Calories: 380
• Sugar: 6g
• Sodium: 860mg
• Fat: 22g
• Saturated Fat: 7g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 2g
• Protein: 34g
• Cholesterol: 95mg