Description
This Slow Cooker Ropa Vieja is a classic Cuban shredded beef stew rich with tomatoes, peppers, and aromatic spices. Tender flank steak is slowly cooked in a savory sauce with garlic, onions, and olives, creating a flavorful and hearty dish perfect for comforting family meals. The slow cooking method ensures the beef becomes melt-in-your-mouth tender and infused with a delicious blend of traditional Cuban seasonings.
Ingredients
Scale
Meat and Broth
- 3 lbs. beef flank steak
- 1 cup beef broth
Tomato Base
- 6 oz. can tomato paste
- 14 oz. can petite diced tomatoes
Seasonings
- 1 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 tsp. oregano
- 1 tsp. cumin
- 1/2 tsp. turmeric
- 1 Tbsp. apple cider vinegar
Vegetables and Aromatics
- 1 small white onion, diced
- 2 bell peppers (1 orange and 1 green), diced
- 1 cup Spanish olives
- 3 whole garlic cloves, peeled
Instructions
- Prepare the Sauce: Add the beef broth, tomato paste, diced tomatoes, salt, pepper, oregano, cumin, turmeric, and apple cider vinegar to the slow cooker. Stir thoroughly to combine all ingredients, creating a rich and flavorful sauce base for the beef.
- Add the Meat and Vegetables: Place the flank steak into the slow cooker and flip it around in the sauce to ensure it is well coated. Then add the diced bell peppers, diced onion, Spanish olives, and whole garlic cloves on top of the meat. Gently mix these items together to evenly distribute the vegetables and olives over the steak.
- Slow Cook the Beef: Cover the slow cooker with its lid and cook the mixture on low for 9 hours or on high for 5 hours. Avoid opening the lid during cooking to maintain a consistent temperature and moisture level, allowing the beef to become tender and infused with the sauce’s flavors.
- Shred the Meat: After cooking, use two forks to shred the beef directly in the slow cooker. Mixing the shredded meat with the sauce ensures every bite is juicy and flavorful.
- Serve: Serve the ropa vieja hot, traditionally with yellow rice, allowing the hearty beef mixture and sauce to complement the rice for a complete Cuban meal.
Notes
- For best flavor, avoid lifting the slow cooker lid during cooking to retain moisture and heat.
- Feel free to adjust the spices according to your taste; adding a bit of smoked paprika can add a smoky note.
- This dish can be prepared a day ahead and reheated, as the flavors deepen after resting.
- If you prefer a thicker sauce, remove the lid during the last 30 minutes of cooking to let some liquid evaporate.
- Serve with traditional sides like yellow rice, black beans, or fried plantains for an authentic Cuban experience.
- Prep Time: 15 minutes
- Cook Time: 9 hours (LOW) or 5 hours (HIGH)
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Cuban
Keywords: Slow Cooker Ropa Vieja, Cuban Beef Stew, Shredded Beef, Slow Cooker Recipes, Cuban Cuisine, Beef Flank Steak Recipe
