Slow Cooker Ropa Vieja

Why You’ll Love This Recipe

• Tender, Shredded Beef: Slow cooking breaks down the meat for perfect shredding.

• Rich, Flavorful Sauce: Tomatoes, peppers, and spices create a savory, aromatic base.

• Easy and Hands-Off: Simply add ingredients to the slow cooker and let it do the work.

• Versatile Serving: Serve over rice, in tacos, or alongside beans and plantains.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 3 pounds flank steak or chuck roast

• 1 large onion, sliced

• 1 green bell pepper, sliced

• 1 red bell pepper, sliced

• 4 cloves garlic, minced

• 1 can (14.5 oz) diced tomatoes

• 1/2 cup tomato sauce

• 1/4 cup beef broth

• 2 teaspoons ground cumin

• 1 teaspoon dried oregano

• 1/2 teaspoon smoked paprika

• 1/2 teaspoon chili powder

• 2 bay leaves

• Salt and pepper to taste

• 2 tablespoons olive oil

• Fresh cilantro for garnish (optional)

Directions

1. Sear Beef: Heat olive oil in a skillet over medium-high heat. Season beef with salt and pepper and sear on all sides until browned. Transfer to slow cooker.

2. Add Vegetables and Sauce: Add sliced onions, bell peppers, garlic, diced tomatoes, tomato sauce, beef broth, cumin, oregano, paprika, chili powder, and bay leaves to the slow cooker.

3. Cook: Cover and cook on low for 8-10 hours or on high for 4-6 hours until beef is very tender.

4. Shred Beef: Remove beef from slow cooker and shred with two forks. Return shredded beef to the slow cooker and stir to combine with the sauce.

5. Serve: Garnish with fresh cilantro if desired and serve over rice or your favorite sides.

Servings and Timing

• Servings: 6-8

• Preparation Time: 15 minutes

• Cooking Time: 4-10 hours (depending on slow cooker setting)

• Total Time: Varies by cooking method

Variations

• Add Olives: Stir in sliced green olives for a briny twist.

• Spicier: Add chopped jalapeños or hot sauce to the slow cooker.

• Make It Instant Pot: Pressure cook for 45 minutes with natural release.

• Vegetables: Add carrots or potatoes for a heartier dish.

Storage/Reheating

• Storage: Store leftovers in airtight containers in the refrigerator for up to 4 days.

• Freezing: Freeze in portions for up to 3 months.

• Reheating: Reheat gently on the stovetop or microwave until warmed through.

FAQs

Can I use other cuts of beef?

Yes, chuck roast or brisket also work well.

Do I need to sear the beef?

Searing adds flavor but can be skipped for convenience.

How do I slice the beef thinly?

Shredding is traditional, but thin slices can also be served.

Is this recipe gluten-free?

Yes, if using gluten-free broth and seasonings.

Can I prepare this ahead?

Yes, flavors improve after resting overnight.

What sides go well with Ropa Vieja?

Serve with rice, black beans, fried plantains, or yuca.

Can I add more vegetables?

Yes, bell peppers and onions are classic; others can be added.

How do I store leftovers?

Cool quickly and refrigerate in airtight containers.

Can I make this dish vegetarian?

Substitute beef with jackfruit or mushrooms and adjust seasonings.

How spicy is this dish?

It’s mild to medium; adjust chili powder or add hot peppers to taste.

Conclusion

Slow Cooker Ropa Vieja is a delicious and easy way to enjoy this traditional Cuban dish with tender shredded beef and a savory tomato sauce. Perfect for comforting family meals or entertaining guests, it’s a flavorful recipe that requires minimal effort but delivers maximum taste.