Name: Slow Cooker Ropa Vieja Recipe
Prep time: 15 min
Cook time: PT-492228H34M45S
Total time: PT-492228H34M45S
Cuisine: Cuban
Ingredients: 3 lbs. beef flank steak; 1 cup beef broth; 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; 1 small white onion, diced; 2 bell peppers (orange and green), diced; 1 cup Spanish olives; 3 whole garlic cloves, peeled

Jump to Recipe

Introduction

Slow Cooker Ropa Vieja is a classic Cuban dish featuring tender shredded beef simmered in a flavorful tomato-based sauce with peppers, olives, and spices. It’s an effortless way to enjoy a comforting, savory meal with minimal hands-on time.

A close-up view of a stew with shredded meat mixed with whole green olives, diced red and yellow peppers, and other small vegetables in a rich, thick reddish-brown sauce. Two pink and gold kitchen tongs hold some of the stew above the pot’s white interior, showing the fibrous texture of the meat and the glossy surface of the olives and vegetables, all resting on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 lbs. beef flank steak
1 cup beef broth
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
1 small white onion, diced
2 bell peppers (orange and green), diced
1 cup Spanish olives
3 whole garlic cloves, peeled

Instructions

Step 1: Add the beef broth, tomato paste, diced tomatoes, salt, pepper, oregano, cumin, turmeric, and apple cider vinegar to the slow cooker. Stir well to combine.
Step 2: Place the flank steak into the slow cooker and flip it in the sauce to coat evenly. Add the diced bell peppers, onion, olives, and garlic cloves on top of the meat, then mix gently to combine.
Step 3: Cover the slow cooker and cook on low for 9 hours or on high for 5 hours. Avoid opening the lid during cooking to maintain heat and moisture.
Step 4: When done, shred the meat directly in the slow cooker using two forks. Mix the shredded beef with the sauce to absorb all the flavors.
Step 5: Serve the ropa vieja hot with yellow rice or your favorite side and enjoy!

Tips & Variations

If you prefer a spicier dish, add a pinch of crushed red pepper flakes or a diced jalapeño along with the peppers and onions.
For a richer flavor, sear the flank steak in a hot skillet before placing it in the slow cooker.
Substitute green olives for the Spanish olives if desired, but avoid pitted olives as they may break down too much.
You can make this in advance; the flavors deepen if refrigerated overnight before serving.

Storage

Store leftover ropa vieja in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently in a saucepan over low heat or microwave until heated through, adding a splash of beef broth if needed to loosen the sauce.

How to Serve

A black plate features two main sections: on the left, a mound of bright yellow rice with a slightly glossy texture topped with a small green herb leaf; on the right, shredded brown meat mixed with diced red and yellow vegetables and whole green olives, garnished with fresh green parsley leaves. The plate sits on a white marbled surface with a set of golden fork and spoon nearby. In the background, there is a white bowl filled with the same yellow rice and some out-of-focus kitchen items. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, you can use chuck roast or brisket as alternatives. These cuts also become tender after slow cooking and work well for shredding.

Is it possible to freeze leftovers?

Absolutely, ropa vieja freezes well. Cool completely, then store in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.