Go Back
–+ servings
a bowl of Ropa vieja with black beans yellow rice and onion

Authentic Cuban Ropa Vieja Recipe (Slow Cooker)

Jami Powell
Do you want to learn how to make the most delicious and Authentic Cuban Ropa Vieja Recipe using your slow cooker? You've landed in the right place! Ropa Vieja, which translates to "old clothes," is a Cuban classic known for its tender shredded beef and rich tomato-based sauce, packed with crisp bell peppers. By using a slow cooker, you can achieve the same delicious flavor with minimal effort.
Print Recipe Pin Recipe
Save Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Main Course
Cuisine Cuban
Servings 8
Calories 273 kcal

Equipment

Ingredients
  

  • 3 lbs Flank steak
  • 1 can Beef Consomme
  • 1 28oz. can San Marzano tomatoes
  • ½ cup Red wine
  • 1 med Green bell pepper sliced into strips
  • 1 med Red bell pepper sliced into strips
  • 2 med Onion cut into ⅛ sections
  • 6 cloves Garlic minced
  • 2 qty Bay leaves
  • 1 teaspoon Cumin
  • 1 teaspoon Paprika
  • 1 tablespoon Oregano
  • 3-4 tablespoons Olive oil
  • 1 teaspoon Coarse Salt or to taste
  • ½ teaspoon Pepper or to taste
  • 12 qty Spanish Olives
  • Cilantro for garnish

Instructions
 

  • Season the flank steak generously with salt and pepper. Set aside.
  • Heat olive oil in a large skillet over medium-high heat. Sear the flank steak for 2-3 minutes on each side until browned. Remove from the skillet and transfer it to a plate.
  • Add red wine to the skillet and deglaze the pan, scraping up any browned bits.
  • Transfer the contents of the skillet to the crockpot.
  • Add the seared flank steak, beef consomme, San Marzano tomatoes, sliced green and red bell peppers, onions, minced garlic, bay leaves, cumin, paprika, and oregano to the crockpot. Gently squeeze the tomatoes to release their juices.
  • Cover the crockpot with the lid and cook on low heat for 6 hours, or until the flank steak is tender and easily shreds apart.
  • Once the cooking time is complete, remove the flank steak from the crockpot and shred it using two forks. Discard the bay leaves.
  • Use a stick blender to blend the sauce in the crockpot until smooth. (See notes below to create a thicker sauce).
  • Return the shredded flank steak to the sauce in the crockpot and add Spanish olives. Stir everything together to combine.
  • Allow the mixture to heat through for an additional 15-20 minutes on low heat.
  • Serve the delicious flank steak stew over rice and beans, and garnish with fresh cilantro, if desired.

Notes

Convenience If you prefer a quicker and more convenient approach to searing, you can skip this step and directly place the raw flank steak into the crockpot along with the other ingredients. Cook on low heat for 7-8 hours or until tender.
Thicker Sauce To achieve a thicker sauce, simply remove some of the liquid and bring it to a gentle boil. This reduction method intensifies the flavors and results in a perfectly rich consistency for your dish.
Storage Store in the refrigerator in an airtight container for 3-4 days.
Freeze This dish is freezer friendly.
Reheat Pour into a microwave-safe dish and microwave on medium power for 2-3 minutes, or reheat on the stovetop in a saucepan on low-medium heat. 
Substitutions
    • Flank Steak - If you don't have flank steak, try using chuck roast or beef chuck shoulder for equally delicious results.
    • Bell Peppers - Experiment with different bell pepper varieties, such as yellow or orange, to add additional color and flavor to your Ropa Vieja.
    • Olives - If Spanish olives are not available, substitute with green olives or pimento-stuffed olives for a twist on the traditional flavor.
Nutrition The provided nutrition information is only an estimate.
Adjustments Cooking time may need to be adjusted based on the geography of the area (high vs. low elevation), cookware (stoneware vs traditional bakeware), and outdoor temperature if grilling.

Nutrition

Serving: 1servingCalories: 273kcalCarbohydrates: 6gProtein: 38gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 102mgSodium: 822mgPotassium: 744mgFiber: 2gSugar: 2gVitamin A: 697IUVitamin C: 34mgCalcium: 71mgIron: 4mg
Did you make this recipe?Tag @powell.family.cooking on Instagram