Wanting to try something new in your Slow Cooker? Look no further, this Slow Cooker Ropa Vieja is a unique but delicious meal to try!
The moment I saw this meal I knew I must try it in the slow cooker. Shredded beef recipes in the slow cooker is where I shine, LOL. If you never heard of Ropa Vieja, it’s a national Cuban dish that means old clothes, I’m guessing because the meat looks like really old shredded clothes? Not a great name for a recipe, I know! Let’s move past that strange name and see what delicious ingredients create this beautiful dish.
This is not a spicy dish, but still full of great flavors. The sauce has diced tomatoes, tomato paste, beef broth, apple cider vinegar, turmeric, cumin, oregano, garlic, bell pepper, onion and green olives. I wasn’t sure if the green olives would overpower this dish, they did not at all. The olives added a bit more vinegar flavor which really lends to overall flavor of the sauce.
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This recipe needs 9 hours of cooking time. I checked at 8 and the meat wasn’t quite ready. This is an awesome recipe if you work all day!
I was on the hunt for yellow rice to serve with this, since I was in no mood to make it from scratch. Let me tell you that this rice below is amazing. Tastes like it’s flavored with chicken but the flavor is from saffron and turmeric. I highly recommend trying this, and get 2 bags because they are tiny.
The only thing I thought that would make this meal better is a green salad. You know how a salad makes certain comfort food meals better? That’s what this meal needed to give a bit of crispy texture to the plate, not a time for steamed veggies.
Below is the video on how to make this meal, it’s super easy, no browning the meat or extra steps in this recipe. You can follow me on YouTube, here.
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- 3 lbs. beef flank steak
- 1 cup beef broth
- 1 (6-oz.) can tomato paste
- 1 (14-oz.) can petite diced tomatoes
- 1.5 tsp. salt
- ¼ tsp. pepper
- 1 tsp. oregano
- 1 tsp. cumin
- ½ tsp. turmeric
- 1 Tbsp. apple cider vinegar
- 1 small white onion diced
- 2 bell peppers, diced
- 1 cup Spanish olives
- 3 whole garlic cloves, peeled
- Cooked yellow rice for serving
- 4-quart or larger
- Add the beef broth, tomato paste, diced tomatoes, salt, pepper, oregano, cumin, turmeric and apple cider vinegar to the slow cooker. Stir.
- Add the flank steak and flip it around in the sauce so it gets coated. Add the bell pepper, onion, olives and garlic cloves, mix those items together to combine on top of the meat.
- Cover and cook on low for 9 hours on LOW without opening the lid during the cooking time. Shred the meat with 2 forks right in the slow cooker.
- Serve with yellow rice and enjoy!
I used my 6-quart Crock-Pot® for this recipe, though this will fit in any slow cooker 4-quarts or larger.
You may also like: Slow Cooker Summer Minestrone Soup
Do you think it would have a huge effect on the outcome if I omit the olives? We truly dislike them. Hate might be more appropriate. 🙂 but the rest of the ingredients sound awesome.
I think it would be fine. I would add a splash more of apple cider vinegar if I were to leave them out. I hope you try it!
thanks for your quick response. I definitely plan to give it a try.
Ok. from a guy born in Cuba and raised by mom and grandma who were both outstanding cooks, I’ll start with why it is called “ropa vieja”. First. The flank is boiled with aromatics and the broth used for other things. Second, Since the meat is stringy and frayed (like old clothes) it has that moniker, if you will. To be authentic, there is no recipe that uses turmeric in ropa vieja so I would omit that. You need to add 1 – 2 bay leaves. As for the olives, rather than adding additional vinegar, try some capers (crushed or chopped). BTW – you didn’t do it in this recipe but if you ever see a post for “Cuban” and the ingredients include jalepeno, chiles or some form of hot sauce, it is not authentic Cuban food. We don’t use that.
Thanks for all the tips, I will have to try.
BTW – we normally cook the flank (sometimes brisket) the first go round with a pressure cooker. Makes the meat really tender.
Carlos, how long in the pressure cooker?
For 3lbs about 25 min. Let pressure subsidyon its own accord.
Thank you Carlos! I will try it!
100% agree to you Carlos Llarena
I am Panamanian born and raised not to be disrespectful but “Ropa Vieja” is a Caribbean dish which is listed among traditional cuisines in Panama,Cuba, Puerto Rica, Dominican Rep, and Canarian. Every Latin American country makes “Ropa Vieja” differently. This is how we make in my country:
Panamanian-Style Ropa Vieja
Cooking time: 2-3 hours
Prepare the Sofrito
2 red onions, finely chopped
2 green bell peppers, coarsely chopped
3 cloves garlic, minced
3 tbsp. olive or annatto oil
1 tsp. ground cumin
½ tsp. fresh ground black pepper or ½ tsp. minced ají chombo pepper (optional)
1 red bell pepper, coarsely chopped
1 yellow bell pepper, coarsely chopped
1 cup peas, fresh or thawed from frozen
1 cup coarsely chopped ripe tomato
1/3 tsp. salt, or to taste
1 tsp. fresh oregano, finely chopped
½ cup pimiento-stuffed Spanish olives, drained, halved
In a large saucepan, fry the onion in 2 tbsp. of oil until tender. Add garlic and green pepper and sauté 5-10 minutes to soften. Add another tbsp. oil and the tomato, red and yellow bell peppers, peas, cumin, and black or hot pepper: sauté another 5-10 minutes, stirring often. Stir in oregano and salt if desired; garnish with stuffed olives.
Braise the Beef
3 pounds skirt or flank steak, trimmed and pierced to let the juices soak in
2 tbsp. olive or annatto oil
2 quarts water or beef stock
2 carrots, coarsely chopped
1 large onion, coarsely chopped
2 celery ribs, coarsely chopped
3 cloves garlic, minced or lightly crushed
1 bay leaf
1 tbsp. fresh cilantro, finely chopped
1 tbsp. fresh oregano, finely chopped
1 tsp. ground cumin
1 tsp. salt
¼ tsp. whole black peppercorns
Heat 2 tbsp. oil in a large saucepan and brown meat on all sides. Cover meat with beef stock and simmer 2 hours until tender. After the meat has been stewing, skim off any excess fat off the top. Remove beef to a platter and shred with a pair of forks to pull the strands of tender seasoned beef away. Once you’re all shredded up, return the meat to the pot and add the carrots, onion, celery, garlic, herbs and spices, and sofrito, add a little water if needed to marry the flavors, and cook together on low for another half-hour.
It came out perfect. It tasted just like the Cuban spot near my house… I live in California so that might not attest for much haha
I’ve got to try this. I dearly love Cuban food. I go to Miami on biz every 5 to 6 weeks and have to get my Cuban fix while there. This dish and Picadillo (sp?) are my faves. But when I make this at home, will have to leave out the olives too. I love them, wife hates them.
I hope you do try it!
When I make something like this, I separate and only add olives to one. My husband is on a very regimented diet and this works for family and him. Thanks for the info Carlos
I have a chuck roast in the freezer, can I sub that in for the flank steak?
Should work fine, be sure to degrease the sauce for chuck can get greasy.
I used a arm beef roast turned out great.
Can I sub in a chuck roast for the flank steak without affecting the outcome?
I think a chuck roast would work fine, may need to degrease the sauce at the end.
Do you have nutrition facts for the finished meal?
I do not, I apologize.
Let’s just say that when you say Cuban food to me, even if it’s whispered, I gain 3 lbs.
Getting ready to cook this…..Is it 9 hrs on High or low.
On low, I added that info.
This was delicious! Any idea how many calories per serving size???
I do not know, I apologize.
It’s Cuban so it;s a ton.
I would use less tomato paste, may 1/2 to3/4 can, a little to tomatoie, I left out the olives as I hate olives and added chopped celery, I served it with black bean, I left out the oregano and turmeric
Thanks for your input Kathy!
Hello. Thanks for this great recipe. I am giving it a try as we speak. Can you cook this recipe on high for less time?
On high for 5-6 hours, keep the lid on the entire time.
I cooked it on high for 6 hours and came out great.
Awesome!
I made this, had to use 3 pieces of flank steak to make up 3lbs…came out super tough and stringy….maybe 9hrs 9n low is too long?
Did you keep the lid on the entire time? It may of needed longer if you opened the lid. Flank steak will be stringy. Maybe cut up the pieces a bit after it’s done cooking. The strings can be long and hard to eat since flank steak is super long.
that is what happened with my attempt—-but I found a one piece flank steak—-but also wondering if that means I overcooked it. I didnt open the lid at all during 9 hours cooking
This looks so yummy! Gal from Miami here, but moved to the west coast of FL and miss the Cuban food. In the video, it showed the first bite being an olive… that would be my first bite too! I Love olives!
I knew someone would agree! I made Greek salad yesterday and picked out all the olives to eat. LOL
Could this be made in a pressure cooker? Such as an instant pot?
I’m sure it could! Here is a recipe I found. http://flavorrd.com/2016/09/instant-pot-ropa-vieja/
http://allrecipes.com/recipe/79301/cuban-ropa-vieja/
I’m having a hard time finding flank steak what is your best substitute?
Hi Kristi! Any beef roast would do fine, chuck roast you would have to degrease the sauce at the end. Bottom roast may be a good option too. Flank steak lately in my stores has been in plastic packs with black backing. Not packaged by the in house butcher.
Kristy, I recommend a sirloin tip. I use it for my Italian beef and it’s also stringy, tender, shreds well and it’s amazing!
My family small only 4 of us, my kids are 1 and 5. Can I make the portion size smaller of what the recipe calls for? Will it still taste good?
I think so, if it was me I would cut a flank steak in half and freeze the other half. Follow the recipe as written, but less salt. You’ll have extra sauce but it will still be good!
Thank you can’t wait to try it. Never made cuban food before lol
It freezes well
Can u use a londen broil
I think that would be great!
My husband and I just made this recipe. We may have cooked it for a little more than 9hours, while it was on warm–the flavor was delicious–but the beef–although easily shredded, was very tough and chewy. We saved it by cutting the strands down with a scissor. What do you think I did wrong—I am wondering how it would turn out with stew beef–cubed or ground?
If you use stewing beef (I wouldn’t recommend ground) it would be just as tasty (I’ve done that). Just don’t call it Ropa Vieja. You may want to try it on high for 6 hours. My preference is a pressure cooker and have never done it in a slow cooker. Good luck
I made it without tomato paste can. i recook it with the paste to thicken it up?
I don’t see why not, it may only need a half can at this point.
Trying it now
Came out great
I.don’t eat any beef but i came across this recipe and the sauce looks delicious. I think I’m going to try it with chicken and chicken stock. Obviously it will be a completely different dish but any thoughts on the flavor combination? Thanks
My mother would cut the onions long ways so it would go with the strands of beef when you shred it which is bestly done by using your hands and a fork. Some add green peas, etc etc. olives are fine as well and are seen often, but the ones with peppermint in them, medium sized olives, and not too many.
I forgot to put earlier do you think 6 hours on high would be ok?
I think so!
Hi, Sarah. This was SO easy to put together and the flavors are incredible. I love it with the saffron rice, too. I didn’t have any bell peppers and did not feel like going to the store so found some sliced carrots and sliced up some celery and used that instead. It is fine with that, too, though the next time I make it I will make sure I have the peppers. Also, we like it so much, we want more “gravy” or “sauce” with it so we are going to increase the beef broth-probably double it and maybe double the tomatoes and increase the apple cider vinegar just a little bit and see how that works out. May have to adjust some other ingredients to make it right. Maybe I should just double all the liquidy stuff but for the paste…hmm, that’s a thought. I don’t know if I should double the herbs/spices though-probably not since I am not planning to double the meat. Also, we will double the olives, or more. We LOVE olives and the flavor they add to this dish. So good! Thanks for the recipe! Sally
I think all your additions will be great next time. In fact I never make anything the same twice!