Ropa Vieja, which means ‘old clothes’ in Spanish, is a classic Cuban dish of tender shredded beef stewed in a flavorful tomato and pepper sauce. Using a slow cooker makes this dish very simple to prepare, letting the beef become perfectly tender over several hours with minimal effort.
This recipe requires just a little prep work before the slow cooker takes over for the rest of the day. You’ll come home to a rich, savory main course that’s ready to be served over rice for a complete meal.
Why will you love Slow Cooker Ropa Vieja?
After a quick sear, the slow cooker does all the work, simmering the beef until it is exceptionally tender.
Cooking low and slow allows the flavors of the beef, peppers, tomatoes, and spices to meld into a rich, complex sauce.
Ropa Vieja tastes even better the next day, making it a great choice for make-ahead lunches or dinners.
Slow Cooker Ropa Vieja Ingredients
• Flank Steak: Chuck roast or brisket are also great choices for this recipe. Choose a cut with good marbling for the most tender result.
• Bell Peppers: A mix of red, yellow, or orange peppers adds sweetness and color. Green bell peppers can be used, but they will add a slightly more bitter flavor.
• Pimento-Stuffed Olives: These add a classic briny, savory note. If you don’t have them, you can use other green olives and add a splash of capers for a similar effect.
• Tomato Paste: This thickens the sauce and adds concentrated tomato flavor. Look for it in a tube for easier storage of leftovers.
Exact quantities are in the recipe card below.
How to Make Slow Cooker Ropa Vieja
Step 1: Sear the Beef
First, season the flank steak and sear it in a hot skillet. This step creates a flavorful crust that adds depth to the finished dish. Once browned, place the steak in your slow cooker.
Step 2: Sauté the Vegetables
In the same skillet, cook the sliced onions and bell peppers until they begin to soften. Add the garlic and tomato paste, cooking briefly to awaken their flavors before adding the beef broth to deglaze the pan.
Step 3: Slow Cook to Tenderness
Pour the vegetable mixture and all the spices over the beef in the slow cooker. Cover and let it cook on low for 7 to 8 hours. The long, slow cooking time is key to making the beef easy to shred.
Step 4: Shred and Serve
Once the beef is tender, remove it from the slow cooker and shred it using two forks. Return the meat to the sauce, stir in the green olives, and let it warm through before serving.
How to Store and Freeze Slow Cooker Ropa Vieja
Store leftovers in an airtight container in the refrigerator for up to 4 days. Ropa Vieja also freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave until heated through.
Expert Tips for Slow Cooker Ropa Vieja
For food safety, whole cuts of beef should reach a minimum internal temperature of 145°F (63°C) and rest for 3 minutes. For this recipe, the beef will be cooked well beyond this point to achieve a tender, shreddable texture.
Searing the beef is optional but highly recommended. It creates a rich, browned crust that adds significant flavor to the final dish.
This dish can be made a day ahead. The flavors deepen overnight. Store in the refrigerator and reheat gently on the stovetop.
For a thicker sauce, you can remove the lid for the last 30 minutes of cooking on the HIGH setting.
What to Serve with Slow Cooker Ropa Vieja?
Serve the Ropa Vieja over a bed of fluffy white rice to soak up the delicious sauce. A side of black beans and fresh lime wedges for squeezing over the top completes the meal.
Slow Cooker Ropa Vieja Recipe FAQs
Can I make this in an Instant Pot or pressure cooker?
Yes. Sear the beef and sauté the vegetables using the ‘Sauté’ function. Add the remaining ingredients (except olives), seal, and cook on high pressure for 50-60 minutes. Allow a natural pressure release for at least 15 minutes before shredding and stirring in the olives.
Is flank steak the only cut of beef I can use?
No, flank steak is traditional, but chuck roast is an excellent and often more budget-friendly alternative. Brisket also works well. The key is to use a cut that benefits from slow cooking.
My sauce seems too thin. How can I thicken it?
If the sauce is thinner than you’d like, you can remove the beef and turn the slow cooker to HIGH. Let the sauce simmer with the lid off for 30-60 minutes. Alternatively, make a slurry with 1 tablespoon of cornstarch and 2 tablespoons of cold water and stir it into the sauce until it thickens.
Slow Cooker Ropa Vieja
Ingredients
- 1.5 lbs flank steak cut into 3-4 large pieces, 680 g
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil 30 ml
- 1 large yellow onion thinly sliced
- 2 large bell peppers stemmed, seeded, and thinly sliced, e.g., one red, one yellow
- 4 cloves garlic minced
- 1/4 cup tomato paste 60 g
- 1/2 cup low-sodium beef broth 120 ml
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon smoked paprika
- 1/2 cup pimento-stuffed green olives halved, 75 g
- 2 tablespoons brine from the olive jar
- For serving: cooked white rice black beans, fresh cilantro, lime wedges
Instructions
- Pat the steak pieces dry with paper towels and season all over with salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat. Add the steak and sear until well-browned, about 3-4 minutes per side. Transfer the seared steak to the basin of a 6-quart or larger slow cooker.
- Reduce the heat to medium. Add the sliced onion and bell peppers to the same skillet and cook, stirring occasionally, until softened, about 5-7 minutes.
- Add the minced garlic and cook for 1 minute more until fragrant. Stir in the tomato paste and cook for 1 minute, stirring constantly.
- Pour in the beef broth to deglaze the pan, using a wooden spoon to scrape up any browned bits from the bottom of the skillet. Bring to a simmer.
- Pour the entire contents of the skillet over the steak in the slow cooker. Add the cumin, oregano, smoked paprika, and olive brine. Stir gently to combine.
- Cover and cook on LOW for 7 to 8 hours or on HIGH for 4 to 5 hours, until the beef is very tender and shreds easily with a fork.
- Remove the steak pieces to a large bowl or cutting board. Use two forks to shred the meat. Return the shredded beef to the slow cooker and stir in the halved olives. Let the mixture sit for about 10 minutes for the flavors to meld.
- Serve the ropa vieja hot over rice, with black beans and lime wedges on the side.
Notes
