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This slow cooker ropa vieja is tender, juicy, and loaded with flavor. It’s made with flank steak, tomato sauce, onions, peppers, and spices. Ropa vieja is the national dish of Cuba and is super popular throughout the Caribbean.

Other Cuban recipes I love include congri, vaca frita, and Cuban black beans.

Why You’ll Love This Recipe

• It’s my Cuban grandmother’s recipe and has been in the family for over 30 years. It’s fail-proof. Although traditionally it is made in the pressure cooker, this slow cooker version is so much easier.
• Ropa vieja is usually served with white fluffy rice but you can enjoy it with warm tortillas and make tacos, salads, or empanadas instead.
• You can cook it long and slow for 9 hours overnight or 5 hours on high.
• It tastes even better the following day!
• It’s shredded beef cooked in a flavorful tomato spiced sauce, what’s there not to love?

Ingredient Notes

• Flank Steak – If you can’t find flank steak at your local supermarket, feel free to use chuck roast or brisket.
• Tomato Sauce – I like a very smooth sauce but if you would like it chunky, add fresh or canned diced tomatoes.
• Peppers – I used a combination of red and green bell peppers.
• Garlic – Use fresh for best results.
• Spices – I used sazon, cumin, and oregano but feel free to incorporate your favorite spices.
• Dry White Wine – If you don’t consume alcohol, add a splash of vinegar instead.
• Olives – Optional but adds great flavor.
• Sugar – Helps balance the acidity of the tomato sauce.

Step-By-Step Instructions

1. Add the tomato sauce, tomato paste, water, dry white wine, spices, bay leaves, sugar, and garlic to the slow cooker and mix well. Season with salt and pepper.
2. Add the flank steak to the slow cooker and coat it on both sides with the tomato sauce mixture.
3. Top it off with the onions and peppers, cover, and set it to high for 4 1/2 hours or on low for 9 hours.
4. Once the beef is completely tender, remove it from the slow cooker and shred it using 2 forks.
5. Place the shredded beef back into the slow cooker and mix it well. Season with salt and pepper if needed. Cover and cook on high for an additional 20 minutes.
6. Serve warm and enjoy.

Top Tips

• Turn on the warm function on your slow cooker and it will keep the ropa vieja nice and warm for hours.
• Want to make it spicy? Add some red crushed pepper flakes or a generous amount of cayenne pepper.
• Have leftovers? Allow the ropa vieja to cool completely then transfer it to an air-tight container and refrigerate for up to 3 days. To reheat, place it in a skillet and heat on the stovetop until warm.

Serving Ideas

Serve this with platanos maduros and white fluffy rice for a delicious authentic Cuban meal.

More Slow Cooker Recipes

• Slow Cooker Orange Chicken
• Slow Cooker Creamed Corn
• Crockpot Lasagna
• Slow Cooker Candied Yams

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