Juicy, tender and bursting with flavor, this Slow Cooker Ropa Vieja recipe is an absolute keeper! Flank steak is cooked until soft, and then shredded in a tangy and delicious mix of ingredients. It’s super quick and easy to make, tastes lip-smacking delicious and is one of the best comfort food recipes you could ever try!
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On days when I’m in the mood for some comfort food, I pick from my collection of stew recipes like my fabulous pork stew, Creole steak stew, or my absolute favorite spicy beef stew.
This slow cooker Cuban-inspired beef stew is one of my newest additions, and has to be one of the easiest recipes too!
Why You’ll Love This Slow Cooker Ropa Vieja Recipe
- Easy to make: This slow cooker version of the recipe is ridiculously easy to put together. All you’ll need is 10 minutes of time in the kitchen. That’s it.
- Flavor packed: The dish has the perfect blend of ingredients to create the most irresistible flavor.
- Cozy and comforting: Hearty, wholesome and filling, it is the perfect meal to enjoy on a chilly winter night.
- Failproof: Slow cooking ensures you have the perfect soft and moist meat every single time. This is one dish that’s really hard to mess up.
Ingredients
- Flank steak: Pick a flank steak with lots of marbling to get the perfect texture. If you don’t have flank steak, look for a chuck roast, skirt steak, or brisket.
- Beef broth: Beef broth adds extra flavor to the steak while also keeping it from drying out.
- Tomato paste: For that tangy, savory deliciousness.
- Veggies: I used a mix of canned tomatoes, onion, red and green bell peppers, and some fresh garlic to add flavor and bulk up the dish.
- Green olives: To lend the dish that amazing briny flavor. You can also use capers if you don’t have the green olives.
- Lime juice: For that citrusy flavor and to tie all those beautiful flavors together.
- Seasonings: To season, I used a mix of smoked paprika, dried oregano, cumin, salt and pepper.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Veggie packed: To bulk up the dish and add extra flavor to it, you can add veggies like carrots, celery, or even peas into the mix.
- Make it spicy: Add some cayenne, red pepper flakes, or sliced jalapenos to the mix to lend a nice kick of heat to this Cuban ropa vieja.
- Vegetarian: Swap the beef for jackfruit and skip the searing step. You will also need to use vegetable broth instead but can keep the same vegetables and spices for a flavorful vegetarian version
How to Make Ropa Vieja in the Slow Cooker
To make Ropa Vieja in slow cooker, start by greasing the inside of the slow cooker with cooking spray.
Step 1: Season the steak. Season your steak with salt and pepper on both sides.
Step 2: Sear the steak. Heat some oil in a skillet over medium high heat. Sear the steak on both sides until nice and caramelized.
Step 3: Cook the veggies. Saute your veggies in the same skillet you used to cook the steak until they turn soft.
Step 4: Make the sauce. Combine the smoked paprika, oregano, cumin, lime juice, tomato paste and beef broth in a small mixing bowl.
Step 5: Add to the Crockpot. Add the steak, veggies, and sauce mixture to the Crockpot.
Step 6: Add the tomatoes. Pour the diced tomatoes along with their juices over the steak.
Step 7: Cook and shred. Cook the steak and vegetables on high for 3-4 hours or on low for 6-8 hours. When it's ready shred the meat with two forks, and add in the olives.
Step 8: Serve. Transfer to your serving dish, top with chopped cilantro and serve.
If you love slow cooker recipes like this one, you may also enjoy my slow cooker white chicken chili and slow cooker beef and vegetables.
Storage Directions
- Storing: Have some leftovers? Store the Cuban shredded beef in an airtight container in the refrigerator for 3-4 days, and then reheat whenever you want to. You can also freeze it for up to three months. Thaw them overnight in the refrigerator before reheating.
- Reheating: To reheat the dish, microwave it, pausing every 30 seconds or so until it has warmed up, or transfer it to a skillet and reheat it over medium heat. If it seems a bit dry, add a splash of broth.
Serving Suggestions
- The authentic way to serve this Crockpot Ropa Vieja is to pair it with some steamed white or yellow rice. I think my coconut ginger rice pairs fantastically with this savory beef! Pair it with some black beans, fried plantains, or baked tostones to make it a hearty and wholesome meal.
- I love the idea of using up the leftovers and turning them into a nice ropa vieja sandwich served with my air fryer zucchini fries or even adding them to taco shells to make ropa vieja tacos paired with crockpot chicken nachos.
- Layer the shredded beef in Hawaiian rolls to make ropa vieja sliders. Enjoy them for a party with these hot honey chicken tenders and cream cheese salsa dip.
Recipe Tips
- Keep it warm: Thinking of trying this Ropa Vieja slow cooker recipe for a get-together you’re hosting? Use the keep warm function on your slow cooker to keep the dish nice and warm for hours.
- Sear matters: You may be tempted to, but don’t skip searing the meat. This little extra step helps build a lot of flavor which takes the slow cooker shredded beef to the next level. Plus, this also helps tenderize it.
Recipe FAQs
Sure thing! Sear the steak, sauté the vegetables, and mix the sauce ingredients ahead of time. Store each component in separate containers in the fridge for up to 24 hours. Assemble everything in the slow cooker when you're ready to cook.
Yes, though I find cooking low and slow is best because it allows the flavors to develop more deeply. If time is short, cooking on high for 3-4 hours will still result in tender meat, so it's an option.
Absolutely! Sear the steak and sauté the vegetables in a Dutch oven or large pot. Add everything to the pot just like instructed for the slow cooker, and simmer covered with a lid over low heat for 2-3 hours, checking occasionally to ensure there's enough liquid.
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More Delicious Steak Recipes
Do you like easy steak recipes? Here are some recipes you may also like to try.
Ready to get cooking? Remember that you can print this recipe if you would like.
Slow Cooker Ropa Vieja
Ingredients
- 2 lbs flank steak
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoons oil
- 1 red bell pepper thinly sliced
- 1 green bell pepper thinly sliced
- 1 small onion thinly sliced
- 3 cloves garlic minced
- 1 cup beef broth
- ¼ cup tomato paste
- 2 tablespoons lime juice
- 2 teaspoons cumin
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- 1 14.5-oounce can petite diced tomatoes (with juices)
- ¼ cup green olives optional, but traditional
- Chopped cilantro for serving optional
Instructions
- Coat the inside of the slow cooker lightly with cooking spray. Set aside.
- Heat the oil in a large skillet over medium-high heat. Season the flank steak with salt and pepper, then sear lightly on both sides. Transfer the steak to the prepared slow cooker.
- In the same skillet, cook the red and green bell peppers and onion for 2-3 minutes, or until tender. Add the garlic and cook for 1 additional minute, or until fragrant. Transfer the vegetables to the slow cooker, surrounding the steak.
- In a small bowl, whisk together the tomato paste, beef broth, lime juice, cumin, oregano, and smoked paprika. Pour the mixture over the steak in the slow cooker.
- Pour the diced tomatoes (with their juice) over the steak and sauce.
- Cover and cook on low for 6-8 hours or high for 3-4 hours, or until the meat is tender and can be easily shredded with a fork.
- Remove the steak from the slow cooker, shred it with two forks, and return it to the slow cooker. Add the kalamata olives, if using, and stir to combine.
- Transfer the shredded steak to a serving platter and garnish with chopped cilantro, if desired. Serve warm.
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Notes
- Add some heat: Add some cayenne or red pepper flakes to sauce mixture to lend a nice kick of heat to the dish.
- Make on the stove: To get started, sear the steak and sauté the vegetables in a Dutch oven or large pot. Add all the ingredients to the pot just like instructed for the slow cooker. Simmer the pot covered with a lid over low heat for 2-3 hours, checking occasionally to ensure there's enough liquid.
- Leftovers: Store the shredded beef in an airtight container in the refrigerator for 3-4 days or freezer for up to 3 months. Reheat the dish in the microwave or in a skillet over medium heat. If it seems a bit dry, add a splash of broth.
Nutrition
This post was originally published in July 2021. It's been updated with a new recipe, fresh images, and new content.
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