Slow Cooker Ropa Vieja

Why You’ll Love This Recipe

• Bold, authentic Cuban flavor with minimal effort
• Slow cooker method makes it easy and hands-off
• Tender, flavorful beef every time
• Great for meal prep—flavors improve over time
• Perfect with rice, plantains, or tortillas
• Naturally dairy-free and gluten-free
• Uses affordable, everyday ingredients
• A great way to feed a family or a crowd
• Easy to make ahead and reheat
• A one-pot dish that requires little cleanup

Ingredients

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

• Beef flank steak or chuck roast
• Olive oil
• Yellow onions, thinly sliced
• Bell peppers (red and green), sliced
• Garlic cloves, minced
• Tomato paste
• Crushed tomatoes
• Beef broth
• Green olives with pimentos, sliced
• Bay leaves
• Ground cumin
• Dried oregano
• Smoked paprika
• Salt and black pepper
• Apple cider vinegar or red wine vinegar
• Fresh cilantro or parsley for garnish (optional)

Directions

1. Sear the beef (optional): Heat olive oil in a skillet over medium-high heat. Sear the beef on both sides until browned, then transfer to the slow cooker. (You can skip this step, but it adds flavor.)
2. Add vegetables: Place sliced onions and bell peppers over the beef in the slow cooker.
3. Mix the sauce: In a bowl, combine crushed tomatoes, tomato paste, beef broth, garlic, cumin, oregano, paprika, vinegar, and a pinch of salt and pepper.
4. Pour and cook: Pour the sauce over the beef and vegetables. Add bay leaves and cover.
5. Slow cook: Cook on low for 8 hours or high for 4–5 hours, until the beef is very tender and shreds easily.
6. Shred the beef: Remove the beef, shred it with two forks, then return it to the slow cooker.
7. Add olives: Stir in sliced green olives and adjust seasoning to taste. Let it simmer for an additional 15–20 minutes on low.
8. Serve: Garnish with chopped cilantro or parsley if desired, and serve hot over rice or with your favorite sides.

Servings and timing

Servings: 6 to 8
Prep time: 15 minutes
Cook time: 8 hours on low or 4–5 hours on high
Total time: 8 to 8.5 hours

Variations

• Spicy version: Add a diced jalapeño or red pepper flakes for heat.
• Add capers: A traditional Cuban twist that adds a tangy punch.
• Use different cuts: Brisket or skirt steak can also be used instead of flank or chuck.
• Tomato-free: Replace tomatoes with broth and lime juice for a less acidic version.
• More veggies: Add carrots or peas toward the end for extra bulk and color.
• No olives? Substitute with capers or skip entirely.
• Add wine: Replace part of the broth with dry white wine for extra depth.
• Low-carb: Serve with cauliflower rice instead of regular rice.
• Serve taco-style: Use the shredded beef in tacos or burritos for a fusion twist.
• Instant Pot adaptation: Cook on high pressure for 45 minutes with a natural release.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To freeze, allow the Ropa Vieja to cool completely, then store in freezer-safe bags or containers for up to 3 months.
Reheat on the stovetop over medium-low heat or in the microwave until warmed through. Add a splash of broth if needed to loosen the sauce.

FAQs

What does “Ropa Vieja” mean?

It means “old clothes” in Spanish, describing the shredded appearance of the beef in this dish.

What’s the best cut of beef for Ropa Vieja?

Flank steak is traditional, but chuck roast is also excellent due to its marbling and tenderness.

Can I make this without searing the beef?

Yes. Searing adds extra flavor, but the slow cooker method will still produce delicious results without it.

Can I use chicken instead of beef?

You can! Use boneless skinless chicken thighs and reduce the cooking time slightly (about 4–5 hours on low).

Is Ropa Vieja spicy?

Not by default. It’s rich and savory, but you can add heat if you like with peppers or spices.

What should I serve with Ropa Vieja?

White rice, black beans, fried plantains, or warm tortillas are all excellent sides.

Can I make it in advance?

Yes. Ropa Vieja tastes even better the next day after the flavors have melded.

Is this recipe freezer-friendly?

Absolutely. Cool and store in portions for easy future meals.

What can I use instead of olives?

Capers work well, or you can leave them out entirely if you’re not a fan of briny flavors.

How do I thicken the sauce?

If it’s too thin, remove the lid in the last 30 minutes and cook on high to reduce it slightly, or stir in a cornstarch slurry.

Conclusion

Slow Cooker Ropa Vieja brings the vibrant, comforting flavors of Cuban cuisine to your kitchen with minimal effort. With its tender shredded beef, aromatic spices, and rich tomato-based sauce, this dish is perfect for any occasion—from casual family dinners to flavorful leftovers. Let your slow cooker do the work and enjoy a meal that tastes like it’s been simmering all day—because it has.

Slow Cooker Ropa Vieja

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Slow Cooker Ropa Vieja is a classic Cuban dish made with shredded beef simmered in a rich tomato sauce with bell peppers, onions, and warm spices. This easy slow cooker version delivers deep, authentic flavor with minimal hands-on time.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 8 hours on low or 4–5 hours on high
• Total Time: 8 to 8.5 hours
• Yield: 6 to 8 servings
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Cuban
• Diet: Gluten Free

Ingredients

• 2.5 to 3 lbs beef flank steak or chuck roast
• 2 tbsp olive oil
• 1 large yellow onion, thinly sliced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 1 (14 oz) can crushed tomatoes
• 1 cup beef broth
• 1/2 cup green olives with pimentos, sliced
• 2 bay leaves
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp smoked paprika
• Salt and black pepper, to taste
• 1 tbsp apple cider vinegar or red wine vinegar
• Fresh cilantro or parsley, chopped (optional, for garnish)

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Instructions

1. Optional: Heat olive oil in a skillet over medium-high heat. Sear beef on both sides until browned. Transfer to the slow cooker.
2. Layer sliced onions and bell peppers over the beef in the slow cooker.
3. In a bowl, mix crushed tomatoes, tomato paste, beef broth, garlic, cumin, oregano, paprika, vinegar, salt, and pepper.
4. Pour the sauce over the beef and vegetables. Add bay leaves and cover.
5. Cook on low for 8 hours or high for 4–5 hours, until beef is very tender and shreds easily.
6. Remove the beef, shred with two forks, and return it to the slow cooker.
7. Stir in sliced olives and let simmer on low for an additional 15–20 minutes. Adjust seasoning as needed.
8. Garnish with fresh cilantro or parsley, if desired. Serve hot with rice, beans, or plantains.

Notes

• For a spicy version, add a diced jalapeño or red pepper flakes.
• Add capers for a traditional Cuban twist.
• Brisket or skirt steak can also be used as beef alternatives.
• Let the sauce reduce with the lid off in the final 30 minutes if too thin.
• Great for tacos, burritos, or serving over cauliflower rice for a low-carb option.

Nutrition

• Serving Size: 1.5 cups
• Calories: 390
• Sugar: 5g
• Sodium: 780mg
• Fat: 22g
• Saturated Fat: 8g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 2g
• Protein: 36g
• Cholesterol: 95mg