Dinner

Slow Cooker Ropa Vieja (Cuban Beef) Recipe

Name: Slow Cooker Ropa Vieja (Cuban Beef) Recipe
Prep time: 15 min
Cook time: PT-492072H55M41S
Total time: PT-492072H55M41S
Cuisine: Cuban
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 (1 orange and 1 green), diced; 1 cup Spanish olives; 3 whole garlic cloves, peeled

ByMariam Harutyunyan February 18, 2026February 18, 2026

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Introduction

Slow Cooker Ropa Vieja is a classic Cuban dish featuring tender, shredded beef cooked in a rich tomato sauce with vibrant peppers and olives. This comforting recipe is perfect for busy days, as the slow cooker does all the work for you.

The image shows a close-up of a rich stew with shredded meat that has a soft and stringy texture, mixed with green olives, small diced orange and red peppers, all coated in a thick reddish-brown sauce. The ingredients are inside a white bowl, and pink and gold tongs are lifting some of the stew, highlighting the glossy, tender meat and vibrant olives and vegetables. The background features a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: In the slow cooker, combine the beef broth, tomato paste, diced tomatoes, salt, pepper, oregano, cumin, turmeric, and apple cider vinegar. Stir to blend all the ingredients well.

Step 2: Add the flank steak to the sauce, flipping it to fully coat the meat. Then add the diced bell peppers, onion, olives, and garlic cloves on top of the meat and mix gently to combine.
Step 3: Cover and cook on low for 9 hours or on high for 5 hours. Avoid opening the lid during cooking to maintain heat and moisture.
Step 4: Once cooked, shred the beef directly in the slow cooker using two forks, mixing it into the sauce for full flavor absorption.

Step 5: Serve hot with a side of yellow rice and enjoy the hearty, flavorful Cuban classic.

Tips & Variations

For extra depth, add a splash of dry white wine before cooking to enhance the sauce.
Use a mix of bell pepper colors for a brighter presentation and varied sweetness.

If you like it spicy, add a chopped jalapeño or a pinch of red pepper flakes.
Serve with warm tortillas or crusty bread for a different dining option.

Storage

Store leftover ropa vieja in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through. It also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

The image shows a white pot filled with shredded meat soaked in a rich, brownish-red sauce. The meat strands have a soft, tender texture, mixed with diced green and red peppers and whole green olives scattered across the dish. Two white and gold tongs are held by a woman's hand, lifting some of the shredded meat from the thick, juicy sauce. The pot's interior is white, contrasting with the dark, vibrant colors of the meat and vegetables inside. The surface beneath the pot has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, cuts like chuck roast or brisket can work well. Just adjust cooking times if needed to ensure the beef becomes tender enough to shred.

How can I make this dish vegetarian?

Replace the beef with hearty vegetables like mushrooms, jackfruit, or seitan, and use vegetable broth instead of beef broth. Cook similarly in the slow cooker to develop rich flavors.