Are you 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!
Shredded beef is wonderful in the slow cooker! In addition to this recipe, also try Amish Pot Roast, Carne Asada or Mexican Shredded Beef.
The moment I saw this meal, I knew I must try it in the slow cooker. Shredded beef recipes in the slow cooker are where I shine, LOL.
Why is it called Ropa Vieja?
If you have never heard of Ropa Vieja, it’s a Cuban national 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 recipe is not spicy, 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 lends to the overall character of the sauce.
Recipe Ingredients
- Beef flank steak
- Beef broth
- Canned tomato paste
- Canned diced tomatoes
- Salt and pepper
- Oregano
- Cumin
- Tumeric
- Apple Cider Vinegar
- Bell peppers
- Spanish Olives
- Garlic cloves
Step-by-Step Directions
Step One – Add the beef broth, tomato paste, diced tomatoes, salt, pepper, oregano, cumin, turmeric, and apple cider vinegar to the slow cooker and stir. Add the flank steak and flip it around in that sauce.
Step Two – Add on top of the meat the onion, bell peppers, olives, and garlic cloves.
Step Three – Place the lid on the slow cooker and cook on low for 9 hours or high for 5 hours.
What to serve with Ropa Vieja:
- Yellow rice; homemade or store-bought
- Green salad and dressing
- Cuban black beans
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 Yellow Rice from Mahatma below is impressive. It tastes like chicken, but the flavor is from saffron and turmeric. I highly recommend trying this and get two bags because they are tiny.
Want pork instead of beef?
Try my Slow Cooker Cuban Pork recipe, it has a citrus-based sauce and is just as good as this Ropa Vieja.
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Slow Cooker Ropa Vieja (Cuban Beef)
Equipment Needed:
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:
- 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 or on HIGH for 5 hours, 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!
How to Video:
Nutrition Information:
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Jenny says
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!
Sarah Olson says
I knew someone would agree! I made Greek salad yesterday and picked out all the olives to eat. LOL
Elspeth Heath says
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?
Sarah Olson says
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.
Cara Castiglio says
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
Melissa says
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?
Sarah Olson says
On high for 5-6 hours, keep the lid on the entire time.
Ilana says
I cooked it on high for 6 hours and came out great.
Sarah Olson says
Awesome!
Kathy says
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
Sarah Olson says
Thanks for your input Kathy!
Brandi says
This was delicious! Any idea how many calories per serving size???
Sarah Olson says
I do not know, I apologize.
Carlos Llarena says
It’s Cuban so it;s a ton.
Ken says
Getting ready to cook this…..Is it 9 hrs on High or low.
Sarah Olson says
On low, I added that info.
Rita says
Do you have nutrition facts for the finished meal?
Sarah Olson says
I do not, I apologize.
Carlos Llarena says
Let’s just say that when you say Cuban food to me, even if it’s whispered, I gain 3 lbs.
Liz says
Lol
Donna Burnet says
Can I sub in a chuck roast for the flank steak without affecting the outcome?
Sarah Olson says
I think a chuck roast would work fine, may need to degrease the sauce at the end.
Donna Burnet says
I have a chuck roast in the freezer, can I sub that in for the flank steak?
Sarah Olson says
Should work fine, be sure to degrease the sauce for chuck can get greasy.
marie says
I used a arm beef roast turned out great.
Rick Flow says
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.
Sarah Olson says
I hope you do try it!
Peggy Ann Kafer Meadows says
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
Carlos Llarena says
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.
Sarah Olson says
Thanks for all the tips, I will have to try.
Carlos Llarena says
BTW – we normally cook the flank (sometimes brisket) the first go round with a pressure cooker. Makes the meat really tender.
Sheryl says
Carlos, how long in the pressure cooker?
Carlos says
For 3lbs about 25 min. Let pressure subsidyon its own accord.
Sheryl says
Thank you Carlos! I will try it!
Wilma cartagena says
100% agree to you Carlos Llarena
Anonymous says
I am 86 fyears old Cuban ,I alway cook ropa vieja, I agree with Carlos,but if I use brisquet is ok 25 min.in pressure cooker,but if I use flank steaks only 15. Minutes,otherwise the meat taste tough.
Sayira Bultrón says
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 ajà 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.
Allie says
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
Patricia Cody says
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.
Sarah Olson says
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!
Patricia Cody says
thanks for your quick response. I definitely plan to give it a try.