Slow Cooker Ropa Vieja (Cuban Beef)
199 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.
I lived in the Miami area for 25 years, and Ropa Vieja is my favorite Cuban dish. Made your recipe today, and it turned out as good as anything I have eaten in the restaurants. You nailed it!
Thanks, Tom. I’ve had many comments that this isn’t authentic from people who haven’t tried it. I think it’s DARN good!
can you substatute another cut of beef
Yes, really any roast will do fine.
This recipe was amazing I highly recommend the Flank steak as it is lean and so tender. . Thanks for the recipe !
Big hit. Paired it with a turmeric yellow cauliflower rice for a low carb diabetic friendly meal that everyone enjoyed. Will make again
Can you use pork roast instead of beef
I think that will work fine. You will definitely want to degrease the sauce before serving.
Can you use 1 1/2 pounds instead of 3? If so how long do I cook it for
Yes that should be fine, the timing I wouldn’t be able to say without testing. You can’t over cook this, it will only get more tender.
I made this tonight and it was delicious! I had never made this before because I was always hooked on Roast Pork Mojo. I followed the recipe closely with only a few minor variations. Bottom round was on sale so I used a 2 lb. roast. My slow cooker is a metal one so I cut the roast into 2 pieces and browned it for more flavor. I did the first part of the recipe exactly as directed and then cooked it on low for 8 hours. I opened it up and shredded the meat and added red peppers from a jar and then cooked it for one more hour on low. I made a big pot of yellow rice and served the ropa vieja on top of the yellow rice. It was a real hit with everyone, even my picky eater. Thanks for such a great recipe!
I will have to try roast pork mojo! Glad you enjoyed this recipe.
Can you substitute the steak with a roast?
yes, that will work fine!
Accidentally grabbed skirt steak instead of flank. Should still be fine, right? I’ve made this recipe quite a few times and I love it!
Yes, I think it will be fine, and who knows you may like it better!
We love this recipe!! I have a question though, have you ever made it in the oven? I have my Cuban family coming in 3 weeks and we need more than my slow-cooker can accommodate! I was wanting to do it in a roasting pan, obviously low heat, but have you ever experimented with oven cooking?
Haven,t made it yet but can,t wait to try it. Looks great!
My family calls it Ropa Vieja because the day before my mom would boil the beef to make soup stock then the meat would make Ropa Vieja the next day. We also put the cooked meat in a large baggie and carefully smash it to shred it.
One of my most requested dishes.