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Slow Cooker Ropa Vieja Recipe

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4 from 82 reviews

Classic Cuban slow cooker ropa vieja featuring tender, shredded beef simmered in a rich tomato-based sauce with bell peppers, onions, garlic, and warm spices. This easy crockpot recipe delivers authentic Cuban flavors with minimal effort, making it perfect served over rice or alongside fried plantains.

  • Total Time: 8 hours 20 minutes
  • Yield: 6 servings

Ingredients

Beef and Seasoning

  • 2½–3 lbs flank steak or chuck roast
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 tablespoon olive oil

Vegetables and Sauce

  • 1 onion, thinly sliced
  • 1 green bell pepper, sliced
  • 1 red bell pepper, sliced
  • 4 cloves garlic, minced
  • 1 (15 oz) can crushed tomatoes
  • ½ cup tomato sauce
  • 1 cup beef broth
  • 2 tablespoons tomato paste
  • 2 tablespoons white or apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons dried oregano
  • 2 bay leaves

Optional Garnish

  • Fresh cilantro or parsley

Instructions

  1. Season the beef: In a small bowl, combine salt, black pepper, ground cumin, and smoked paprika. Rub this seasoning mixture all over the flank steak or chuck roast to evenly coat the meat with flavor.
  2. Sear the beef (optional): Heat olive oil in a skillet over medium-high heat. Once hot, sear the beef on both sides until well browned, about 3-4 minutes per side. This step enhances flavor but can be skipped if short on time.
  3. Prepare the slow cooker base: Place the thinly sliced onions and sliced green and red bell peppers into the bottom of the slow cooker. Add the minced garlic evenly on top.
  4. Add liquids and seasonings: Pour in the crushed tomatoes, tomato sauce, beef broth, and tomato paste. Stir in white or apple cider vinegar, Worcestershire sauce, dried oregano, and tuck in bay leaves to infuse the sauce with herbaceous notes.
  5. Cook the beef: Place the seared or unseared beef on top of the vegetable and tomato mixture. Spoon some sauce over the meat to keep it moist. Cover and set the slow cooker to cook on Low for 8–9 hours or High for 4–5 hours until the beef is fork-tender.
  6. Shred the beef: Carefully remove the cooked beef from the slow cooker and shred it using two forks until it has long strands typical of ropa vieja.
  7. Combine and finish cooking: Return the shredded beef to the slow cooker and stir well to coat it with the sauce and vegetables. Cover and cook for an additional 20–30 minutes to allow the beef to absorb all the flavors.
  8. Remove bay leaves and serve: Discard the bay leaves before serving. Garnish with fresh cilantro or parsley if desired. Serve hot over white rice, alongside black beans, or with fried plantains for an authentic Cuban meal.

Notes

  • Using flank steak results in traditional long, shredded beef strands, while chuck roast offers richer flavor and tenderness.
  • For even better flavor, let the ropa vieja rest overnight and reheat before serving.
  • Serve the dish with classic Cuban sides such as white rice, black beans, or fried plantains to complete the meal.
  • Leftover ropa vieja freezes well for up to 3 months—store in an airtight container for future meals.
  • Author: Jessica
  • Prep Time: 20 minutes
  • Cook Time: 8 hours
  • Category: Dinner
  • Method: Slow Cooking
  • Cuisine: Cuban
  • Diet: Gluten Free

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