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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.

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)

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

Find it online: https://thefamilycooking.com/slow-cooker-ropa-vieja/