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.
Christie says
Can I add potatoes? Would it suck up too much if the sauce?
Sarah Olson says
I think it would be fine!
Liz says
I couldn’t find flank steak so I’m using a pork butt that’s a little over 3lbs. Any idea what the cook time would be?
Sarah Olson says
I would do 9 hours on low or about 6 on high.
Anonymous says
Thank you! Cooked on low for 9 hrs, turned out great!!
Jorge says
You can but I wouldn’t add it. This Cuban dish normally doesn’t contain potato.
Alison says
I only have 2 lbs of flank steak. Do I need to adjust the other ingredients? If so, what measurements should I use?
Sarah Olson says
You could try to cut back everything by 1/3 or I personally would make everything as is (except 2lbs of steak) and you will just end up with extra sauce.
Marilyn says
Could you use a skirt steak for this recipe ?
Sarah Olson says
Yes! will work great.
Bridget Capasso says
That’s a very high sodium content, I’m gonna try it with low sodium broth.
Hank says
I made this 2 days ago. It came out great! The only thing I would change is maybe use 1 1/2 pound of flank steak. I followed directions to the “T”. It didn’t seem to have enough liquid. Still great!! I could not believe the supermarket carried you yellow rice. Went fantastic together. Definitely will make this again.
Terri says
No pressure cooker or sloow cooker. I was thinking of sealing it tight and cooking overnight on low. Will that work?
Sarah Olson says
You can do it in the oven, here is a good recipe to follow for the times. https://www.allrecipes.com/recipe/14657/ropa-vieja/
Terri says
A co- worker made this at a party for work and cooked the everying thing in a presure cooker/ slow cooker at work as soon as he came in. We all ate it over califlower rice (he’s on keto diet) and everyone got at least 3 helpings each. EXCELLENT RECIPE. Thanks!
Suzanne Heilig says
This is delicious.
Julie says
Amazing dish. Loved it.
ColetteMarie says
This is my go to ropa veija recipe. Everyone loves it and I never have any leftovers.
Thank you, for the great dinner idea!!
Dimarys Rosado says
I would love to make this however a little confused on the measurement of salt. Is it 1/2 tsp or 1 1/2 tsp? Thanks
Sarah Olson says
1 1/2
Anonymous says
Ropa vieja is not cooked in slow cooker but in a pressure cooker. Should not take 9 hrs. Then let it cool off, shred, make the sofrito with chopped onion, bell peppers, garlic, oregano, cumin, salt and pepper to taste, and vino seco (Spanish cooking wine) and tomato sauce. Cook dorito until onion and peppers are soft.Place meat in same skillet and simmer in the sofrito until meat absorbs some of the juice. Serve with white rice, black beans if desired, and can’t leave out the ripened fried plantain.
That’s the Cuban way.
Amber says
Chill, your way is not the ONLY WAY. Just cuz its the way ur family did it doesnt mean its written in stone. Try it you may like it and of not…oh well. Its cooking not rocket science.
Sue says
I am making it again today. Received a thumbs up from family and friends the first time.
Don HUnsingerd says
Pressure cooker? This is a centuries old dish. It’s roots are in the “slow cooked” braises that the Sephardic Jews of Southern Spain made to slow cook in the dying embers of fires as they could not light a fire and cook on their Sabbath. The modern slow cookers were invented to create the perfect environment for such braises. Pressure cooker? In 15th century Cuba?? nonsense
Tina says
Did this person really come on someone’s slow cooker site to say “don’t use a slow cooker?” Please. I am making this in the AM for dinner tomorrow and am very excited!
Sarah Olson says
I think you will enjoy it!
Lisa says
Delicious recipe! Thanks for sharing!!!