This Slow Cooker Ropa Vieja is comforting, rich and an absolute breeze to make! Packed with bold, hearty flavor, this classic Cuban dish of tender, shredded beef slow cooked in a tomato-based sauce with onions and peppers is sure to become a go-to meal and family favorite!

Hey, friends!

If you are a fan of Cuban food, you are definitely in for a treat!

Today’s recipe is an epic, hearty classic with a convenient, crock pot twist that I know you are going to love.

Rich and full of bold flavors, this robust, stew-like Cuban shredded beef is 100% comforting and perfect when you need some cozy food love!

Slow Cooker Ropa Vieja

Melt-in-your-mouth tender, succulent shredded flank steak swimming in a flavorful tomato-based sauce packed with pungent onions, sweet peppers, fragrant garlic and briny olives.

Finished with a generous sprinkle of fresh cilantro and a healthy squeeze of acidic lime, this Cuban beef is packed with bold, comforting flavor!

However, this dish isn’t just ultimate in the taste department, it’s also an absolute cinch to make and requires minimal effort! Thanks to the trusty slow cooker this ropa vieja is basically a dump and go meal!

Honestly, the hardest part of this recipe will be waiting for this crock pot beef to finish cooking while the amazing aromas waft through your house! (It’s definitely a form of strange and unusual culinary torture.)

What is ropa vieja? What does ropa vieja mean?

Ropa vieja is a popular Cuban dish, however it is also common in other areas such as Puerto Rico and Panama.

Ropa vieja, pronounced row-pa bie-ha, is a rustic dish consisting of shredded beef stewed in a tomato-based sauce with onions and peppers.

In Spanish, ropa vieja literally translates to “old clothes”. It is said that that the dish got its name because it resembles a heap of old rags.

However, I’ve also heard this dish got its name because an old, penniless man who couldn’t afford food for his family once shredded and cooked his own clothes. While praying over the bubbling clothes a miracle happened and the shredded clothing turned into a rich meat stew.

Whether you believe the first or the second explanation is up to you, all I know is this Cuban shredded beef is absolutely delicious!

What kind of meat for ropa vieja?

Ropa vieja is usually made with flank steak – an extremely flavorful cut of beef that requires low and slow cooking.

While flank steak is undeniably the best (and most used) cut of beef for this dish, I have seen recipes utilize different cuts of meat. If you are in a pinch and can’t find flank steak, you can also use skirt steak or brisket, since they have long muscle fibers similar to flank.

With that said, if you are looking to completely switch it up and turn this Cuban braised beef into something decidedly un-authentic, I have seen ropa vieja recipes use beef chuck, boneless short ribs and even chicken.

Is ropa vieja healthy?

Ropa vieja is relatively healthy.

Made with lean flank steak, a cut of beef from the cow’s abdominal muscle, it is one of the healthiest beef cuts. Flank steak has fewer calories and more protein than a ribeye or porterhouse steak.

The recipe for this crockpot ropa vieja also uses low-sodium beef stock, which limits the amount of sodium yet still contains plenty of nutrients, collagen and minerals.

What to serve with ropa vieja?

Traditionally, ropa vieja is served with rice. However there are some versions of this classic dish that serve potatoes, mixed and cooked right in, with the beef.

If you are looking to make this crockpot Cuban beef into a complete meal, below are some serving suggestions.

• Rice – white or yellow
• Cauliflower rice (if you are looking to keep things on the healthy side)
• Cuban black beans (recipe coming soon!)
• Fried plantains, baked plantains or plantain chips
• Charred tortillas

How to make ropa vieja in the slow cooker? (Tips & Tricks)

1. If using homemade sazon seasoning mix, you can season the flank steak sparingly with salt and pepper.
2. While not mandatory, I highly recommend searing the flank steak in a skillet until well browned before adding it to the slow cooker. Searing the steak will result in a more flavorful ropa vieja.
3. If you are in a pinch and can’t find flank steak, you can also use skirt steak or brisket, since they have long muscle fibers similar to flank.
4. If you do not eat red meat, you can substitute 3 pounds of boneless skinless chicken breasts or thighs for the beef.
5. Leftover slow cooker ropa vieja can be stored in an air-tight container in the refrigerator for up to 5 days, or frozen in a freezer-safe zip-closure bag for up to 2 months.

This dump-and-go crock pot Ropa Vieja is full of rich flavor and perfect for busy weeknight dinners or cozy weekend meals! Whether you serve it over rice, tortillas or eat it straight from the slow cooker, this shredded beef is sure to become a family favorite!

Until next week, friends, cheers – to comforting classics!

XOXO

Cheyanne

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The best Slow Cooker Ropa Vieja recipe👇

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5 from 8 votes

Slow Cooker Ropa Vieja Recipe

This Slow Cooker Ropa Vieja is comforting, rich and an absolute breeze to make! Packed with bold, hearty flavor, this classic Cuban dish of shredded beef slow cooked in a tomato-based sauce with onions and peppers is sure to become a go-to meal and family favorite!

Prep Time15 mins

Cook Time7 hrs

Total Time7 hrs 15 mins

Course: entree

Cuisine: Cuban

Keyword: beef, Crock pot, ropa vieja, shredded, Slow Cooker

Servings: 10

Calories: 44kcal

Author: Cheyanne Holzworth

Ingredients

• 2 – 2 ½ Pounds Flank Steak – trimmed of excess fat and cut in ½ if large – trimmed of excess fat and cut in ½ if large*
• 1 ½ - 2 TBS Sazon Seasoning
• Kosher Salt & Ground Black Pepper*
• 1 TBS Neutral Oil
• 1 medium Yellow Onion – thinly sliced
• 2 large Bell Peppers – seeded and thinly sliced (I used one red and one green)
• 3 cloves Garlic – minced
• 1 large Bay Leaves
• 1 (14.5 ounce) can Crushed Tomatoes
• 1 Cup low-sodium Beef Stock
• 2 TBS Tomato Paste
• 1 TBS Red Wine Vinegar
• 2 tsp EACH: Dried Cumin & Dried Oregano
• ½ Cup Pimento-stuffed Olives – halved + 1 TBS of olive brine (optional)

For Serving: Chopped Cilantro, Lime Wedges, White Rice, Cuban Black Beans, Fried Plantains or Plantain Chips

Instructions

• Season meat: Season the flank steak generously with Sazon, salt and pepper.
• Brown meat (optional but recommended): Heat oil in a large skillet over medium-high heat. Working in batches if necessary to not overcrowd the pan, add the flank steak in a single layer. Sear until well browned, about 3-4 minutes per side. Transfer the meat to the slow cooker.
• Place ingredients in slow cooker: Layer the onions, bell peppers and garlic on top of the meat. Add the bay leaf, crushed tomatoes, stock, tomato paste, vinegar, cumin and oregano. Season with salt and pepper. Stir to combine.
• Cook: Cover the slow cooker and cook on LOW for 7-8 hours (or HIGH for 4 hours*), or until meat can easily be shredded. Remove bay leaf and discard.
• Shred the beef using 2 forks. Add the olives and brine, if using, and stir to combine. Taste and adjust for seasoning with salt and pepper.
• Serve: Top with chopped cilantro and serve with lime wedges, rice and black beans if desired. Enjoy!

Notes

1. If using homemade sazon seasoning mix, you can season the flank steak sparingly with salt and pepper.
2. While not mandatory, I highly recommend searing the flank steak in a skillet until well browned before adding it to the slow cooker. Searing the steak will result in a more flavorful ropa vieja.  If your flank steak is too large to fit in the skillet, cut it in half (crosswise) and brown the steak in 2 batches.
3. If you are in a pinch and can’t find flank steak, you can also use skirt steak or brisket, since they have long muscle fibers similar to flank. If you do not eat red meat, you can substitute 3 pounds of boneless skinless chicken breasts or thighs for the beef.
4. While you can cook the flank steak on high in the slow cooker, I really recommend cooking it on LOW, as it will yield a more melt-in-your-mouth tender beef!
5. Leftover slow cooker ropa vieja can be stored in an air-tight container in the refrigerator for up to 5 days, or frozen in a freezer-safe zip-closure bag for up to 2 months.

Recipe serves:  8-10

Nutritional information based on 10 servings.

Nutrition

Calories: 44kcal | Carbohydrates: 4g | Protein: 1g | Fat: 2g | Sodium: 251mg | Potassium: 165mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1100IU | Vitamin C: 43.6mg | Calcium: 13mg | Iron: 0.4mg

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