Easy Slow Cooker Ropa Vieja

Advertisement

Easy Slow Cooker Ropa Vieja is a weeknight favorite that lets you bring the taste of classic Cuban cuisine home with almost no effort. Just add your ingredients to the slow cooker and let the flavors mingle for hours. The reward is beef so tender you can pull it apart with a fork and the sweet tang from the peppers and vinegar makes this dish truly stand out.

The first time I made this recipe it was a cold rainy day and the warm aroma filled my house while I tackled work and laundry. Now it has become my go to recipe whenever I want comfort food without any fuss.

Ingredients

Advertisement

• Flank steak: choose a high quality cut with good marbling for the most tender result
• Bell peppers: red or yellow give natural sweetness and vibrant color look for firm and glossy skins
• Jalapeño pepper: adds a mild kick be sure to remove ribs and seeds for less heat
• White onion: brings savory depth use a large sweet onion if you like a milder flavor
• Garlic: use fresh for the best fragrance and punch
• Sazon seasoning: gives authentic Latin flavor packets are available in international aisles try to choose one without artificial dyes
• Tomato sauce: coats the beef in a rich tangy base choose low sodium for better control
• Apple cider vinegar: adds zing and helps tenderize the beef use raw unfiltered for more complexity
• Beef broth: brings everything together and keeps the beef juicy opt for low sodium versions

Step-by-Step Instructions

Prep the Slow Cooker:

Add the flank steak to the bottom of your slow cooker nestling it flat so it is coated evenly in the vegetables and sauce

Add Vegetables and Seasonings:

Top the steak with diced bell peppers jalapeño white onion and garlic making a colorful layer over the meat then sprinkle the sazon seasoning across everything for even distribution

Pour in Sauces:

Pour the tomato sauce apple cider vinegar and beef broth directly over the contents letting them seep down to the bottom ensuring every bit of steak is exposed to the flavors

Cook Slowly:

Cover and cook on high for 3 to 4 hours or set it to low for 6 to 9 hours until the beef is completely fork tender and easy to pull apart

Shred the Beef:

Once the beef is cooked use two forks to shred it directly in the pot mix well to coat the beef in the pepper sauce

Rest and Serve:

Let the beef rest in the sauce for 10 to 15 minutes which helps it soak up more flavor then serve it hot over rice or with sliced avocado for a full meal

Pin

Advertisement

The sazon seasoning in this recipe makes me think of family parties we always used it for rice and beans so bringing it to beef was a natural step in my kitchen. That gentle orange color and hint of cumin always remind me of my grandma’s cooking.

Storage Tips

Store any leftover ropa vieja in an airtight container in your fridge for up to three days it will taste even deeper and richer the following day. For longer storage freeze in individual portions and reheat gently on the stove with a little extra broth to keep things moist.

Advertisement

Ingredient Substitutions

If you cannot find flank steak try skirt steak or brisket both work really well in slow cooked dishes. No sazon on hand you can mix your own using cumin coriander garlic powder and a pinch of paprika. For a milder version skip the jalapeño or swap in poblano peppers.

Pin

Serving Suggestions

Advertisement

Serve your ropa vieja over fluffy white rice or yellow rice. Add a side of black beans and a few slices of creamy avocado for a classic Cuban plate. This shredded beef also makes a fantastic taco or burrito filling or spoon it over oven baked sweet potatoes.

Cultural Background

Ropa vieja literally means old clothes in Spanish because the shredded beef resembles torn fabric. It is one of Cuba’s most iconic dishes but you will find variations across the Caribbean and Latin America. This slow cooker take makes it easy for anyone to enjoy a taste of Havana no plane ticket needed.

Recipe FAQs

→ What cut of beef works best for ropa vieja?

Flank steak is preferred due to its lean structure, which shreds beautifully after slow cooking. Skirt steak is another suitable alternative.

→ Can I adjust the heat level?

Yes, omit the jalapeño for a milder result or add more for extra spice. Adjust to your taste preference.

→ Is it possible to prepare this dish ahead?

Absolutely. Store the cooked beef in the fridge for up to three days, or freeze for up to three months. Reheat gently before serving.

→ How do I serve ropa vieja?

Serve over rice, alongside black beans, inside tacos, or with plantains. Garnish with avocado or fresh herbs as desired.

→ Tips for reducing the sauce?

After shredding the beef, let the dish simmer with the lid off for 20–30 minutes to thicken the sauce to your liking.