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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.

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)

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.

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