Slow Cooker Ropa Vieja (Cuban Beef)
198 CommentsUpdated Jan 23, 2026
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The moment I saw this Ropa Vieja meal, I knew I must try it in the slow cooker. Shredded beef recipes in the slow cooker are where I shine and I have no doubts you’ll love this flavorful meal as well.
Shredded beef is wonderful in the slow cooker! In addition to this recipe, also try Amish Pot Roast, Slow Cooker Carne Asada, Slow Cooker London Broil, or Mexican Shredded Beef.
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 this is because the meat looks like really old shredded clothes. It’s 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 lent to the overall character of the sauce. Other cuban recipes we love are Slow Cooker Cuban Sandwiches, or Slow Cooker Cuban Pork, and Slow Cooker Cuban Picadillo (similar to this recipe)
Recipe Ingredients
- Beef flank steak: I like to use a flank with lots of marbling for good flavor and texture. A chuck roast can be used as well. We also use this cut in our slow cooker flank steak recipe.
- Beef broth: Helps flavor the steak during cooking.
- Canned tomato paste: Creates a nice tomato flavor.
- Veggies: Canned diced tomatoes, one sweet onion, olives, and green and orange bell peppers add flavor and heartiness to the dish.
- Seasonings: Fresh garlic, kosher salt, black pepper, oregano, cumin, apple cider vinegar, and turmeric adds a flavor combo that’s out of this world. (Find the full recipe in the recipe card below the photos).
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.
Step Two – Add the flank steak.
Step Three – Flip the steak around in the sauce.
Step Four – Add on top of the meat the onion, bell peppers, olives, and garlic cloves.
Step Five – Place the lid on the slow cooker and cook on LOW for 9 hours or HIGH for 5 hours.
Step Six – Shred the beef right in the crockpot with two forks, softly stir to combine, and serve. Enjoy!
How to Serve Ropa Vieja
- Yellow rice, either homemade or store-bought, pair well with this recipe. Yellow Rice from Mahatma (pictured 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.
- Green salad and dressing and/or cuban black beans are tasty and complimentary side dish options.
- This delicious recipe can be turned into tacos by serving the shredded beef in warm tortillas with your favorite taco toppings like shredded lettuce, diced tomatoes, cheese, and salsa.
- You can also use the shredded beef as a filling for bell peppers. Simply stuff the peppers, top with cheese, and bake until the peppers are tender and the cheese is melted.
Recipe FAQs
Try my Slow Cooker Cuban Pork recipe, it has a citrus-based sauce and is just as good as this Ropa Vieja.
Pour any remaining ropa vieja in an airtight container and store in the fridge for up to 3-4 days.
Feel free to add other vegetables, such as carrots, celery, or peas, to enhance the flavor. You can also add some spice with chili powder, cayenne pepper, or hot sauce.
More comfort food recipes
Slow Cooker Ropa Vieja (Cuban Beef)
How to Video
Equipment
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!
Sarah’s Notes
- Pork shoulder can be used instead of flank steak.
- Pour any remaining ropa vieja in an airtight container and store in the fridge for up to 3-4 days.
- Feel free to add other vegetables, such as carrots, celery, or peas, to enhance the flavor. You can also add some spice with chili powder, cayenne pepper, or hot sauce.
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
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 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!
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.
Getting ready to cook this…..Is it 9 hrs on High or low.
On low, I added that info.
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.
Lol
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.
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.
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
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 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.
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
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.