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Tasty Cuban Slow Cooker Beef

Featured in: Slow Cooker Meals

Ropa Vieja, which means 'old clothes' in Spanish, stands as Cuba's beloved national dish that turns tough beef cuts into incredibly soft, tasty shredded meat. This slow cooker or Instant Pot approach makes cooking super easy while keeping true to its roots. Everything kicks off by browning chuck roast stuck with whole garlic cloves, building amazing flavor. The beef then cooks slowly with bell peppers, onions, tomato sauce, and spices until it breaks apart with just a fork touch. You'll end up with strands of meat swimming in a colorful sauce with gentle kick from green chilies and red pepper flakes, all balanced by tangy vinegar and fresh cilantro. Most folks serve it over white rice with black beans nearby, but this meat works great in tacos, burritos, or quesadillas too. The coolest thing? You can make it ahead since it actually tastes better the next day.
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punchofyummy
Updated on Sat, 26 Apr 2025 14:44:40 GMT
A bowl of beef stew with vegetables. Pin it
A bowl of beef stew with vegetables. | pinchofyummy.com

Cuban shredded beef stews to perfection in a rich tomato blend, bringing comforting island flavors straight to your home. This classic dish turns tough beef cuts into incredibly soft, pull-apart meat through the magic of slow cooking. Each bite delivers deep, layered tastes that develop while the dish simmers away, making this beloved favorite a cornerstone of Cuba's food tradition.

We first tried ropa vieja on a family trip down to Miami a while back, and I just couldn't stop thinking about making it at home. I played around with different versions until this one finally nailed that perfect mix of savory, tangy and slightly spicy goodness that had us all fighting for seconds.

Choosing Quality Components

  • Chuck roast: Contains the right fat throughout for perfect shredding
  • Flank steak: Brings traditional Cuban character with its unique texture
  • Garlic cloves: Pushed straight into the beef to spread flavor inside
  • Oil for high temps: Lets you brown meat properly without smoke
  • Tomato sauce in cans: Forms a reliable foundation for the cooking liquid
  • Green bell peppers: Supply classic taste and visual pop
  • Sweet onions: Form the crucial flavor base
  • Green chilies: Add gentle warmth without too much kick
  • Tomato paste: Deepens the tomato flavor throughout
  • Dried oregano: Contributes authentic Cuban herbal notes
  • Ground cumin: Supplies essential warm, earthy undertones
  • White vinegar: Cuts through richness with needed tang
  • Red pepper flakes: Bring subtle heat throughout the dish
  • Beef broth: Makes the right environment for pressure cooking
  • Fresh cilantro: Adds freshness to finish the dish nicely

Perfecting Your Cooking Approach

Getting Meat Ready:
Make three small cuts shaped like an x across your beef. Push whole garlic cloves down into these cuts.
Browning Done Right:
Get a big pan hot over medium-high heat. Add oil and put in your seasoned beef. Brown all sides thoroughly to build flavor.
Crockpot Method:
Move browned beef to your slow cooker. Mix in onions, peppers, tomato sauce, green chilies, tomato paste, and seasonings. Let cook on low for 7-8 hours.
Using a Pressure Cooker:
After browning the beef, add onions, peppers, garlic, and tomato sauce to your pressure cooker. Lock the lid and cook at high pressure for 20 minutes for each pound of meat.
Finishing Touches:
Take out beef, pull apart with two forks, then return to the sauce and cook 5 more minutes before serving.
A bowl of beef stew with limes and tomatoes. Pin it
A bowl of beef stew with limes and tomatoes. | pinchofyummy.com

The dish's name means "old clothes" in Spanish, which points to how the shredded meat looks like worn-out fabric. This fun connection between food and everyday life makes eating it even more enjoyable.

Building The Full Dinner

Put your ropa vieja on a bed of white rice with Cuban black beans seasoned with cumin and bay leaf. Finish with slices of avocado and some lime wedges for freshness.

Fun Ways To Switch It Up

Try stuffing the meat into warm corn tortillas with fresh cilantro, chopped onion, and crumbly white cheese for tasty Cuban-style tacos. Or layer it on crusty sourdough topped with a runny egg for an amazing brunch plate.

Keeping Your Leftovers Fresh

Keep extra portions in sealed containers for up to five days in your fridge. You can freeze portions for up to two months. Warm up slowly on the stove with a bit of extra broth.

A bowl of beef stew with lime wedges and cilantro. Pin it
A bowl of beef stew with lime wedges and cilantro. | pinchofyummy.com

What makes ropa vieja so special is how it turns simple ingredients into something amazing. The way flavors blend during cooking creates a dish that's way better than what you'd expect from looking at the recipe.

Frequently Asked Questions

→ Can I use a different cut of meat for Ropa Vieja?
Though chuck roast and flank steak are what folks typically use for Ropa Vieja, brisket or skirt steak work too. Just make sure you pick a cut with good fat running through it that'll get soft after slow cooking. Meat that's too lean might end up dry.
→ How spicy is this Ropa Vieja recipe?
This dish has a gentle to medium kick from the green chilies and red pepper flakes. If you don't like much heat, just cut back or skip the red pepper flakes. Want it spicier? Throw in a chopped jalapeño or add more red pepper flakes.
→ Can I make Ropa Vieja in advance?
For sure! Ropa Vieja gets even better overnight as all the flavors mingle together. You can make it up to 2 days before and keep it in the fridge in a sealed container. When you're ready, just warm it up slowly on the stove or in the microwave with a bit of broth if it seems dry.
→ What sides traditionally accompany Ropa Vieja?
The usual sides are white rice, black beans, and sweet fried plantains (maduros). A simple avocado mix with lime juice also goes really well with the rich beef flavors.
→ Is this recipe gluten-free?
Yep, this Ropa Vieja doesn't have any gluten in it naturally, but don't forget to look at your tomato sauce and canned chilies packages to make sure they don't have any gluten stuff added in.

Cuban Beef Slow Cooker

This traditional Ropa Vieja brings you melt-in-your-mouth Cuban pulled beef cooked with colorful peppers, sweet onions and bold spices using your slow cooker or Instant Pot.

Prep Time
10 Minutes
Cook Time
495 Minutes
Total Time
505 Minutes
By: Amelia

Category: Slow Cooker Meals

Difficulty: Intermediate

Cuisine: Cuban

Yield: 8 Servings

Dietary: Low-Carb, Gluten-Free, Dairy-Free

Ingredients

→ For the Beef

01 6 fat garlic cloves (3 kept whole, 3 cut into slices)
02 A juicy 2-2½ pound chuck roast or flank steak
03 A quick splash of cooking oil (around 1 tablespoon)

→ For the Sauce

04 2 cans tomato sauce (8 ounces each)
05 1 green bell pepper, cut into skinny strips
06 1 medium onion, cut into thin half-rings
07 1 small can diced green chilies (4 ounces)
08 2 big tablespoons tomato paste
09 2 teaspoons dried oregano, Mexican type works best
10 2 teaspoons salt (extra needed for meat seasoning)
11 1 tablespoon ground cumin
12 1 tablespoon white vinegar to add zing
13 A small sprinkle of red pepper flakes (about ½ teaspoon)
14 ½ cup beef broth (just for pressure cooker method)
15 A bunch of fresh cilantro, chopped (about ¼ cup with extra for topping)

→ For Serving

16 Fluffy white rice
17 Traditional Cuban black beans
18 Fresh lime chunks
19 Avocado slices (not required but tasty)

Instructions

Step 01

Take your beef and make three little X cuts into the thickest spots, then push a whole garlic clove deep into each cut. This trick adds flavor from within. Sprinkle salt and fresh pepper all over both sides. Get your oil hot in a big pan (or use the Instant Pot if that's your tool). Put the meat in and let it cook without moving for 5 minutes per side. You want that nice brown crust to form. Don't rush this part. It might splatter a bit but that crust is where the good taste comes from.

Step 02

For slow cooker users, move your browned meat to the pot. Chop those leftover 3 garlic cloves and throw them in with all your other stuff - tomato sauce, green peppers, onions, chilies, tomato paste, oregano, salt, cumin, vinegar, pepper flakes, and cilantro. No extra water needed since the food will make its own juice. Cover and cook on low for 7-8 hours. Now you can do other things while your kitchen fills with great smells.

Step 03

If you're using an Instant Pot, after browning, put the meat aside. In the same pot, quickly cook the onions, peppers, and sliced garlic for half a minute to get all those tasty bits off the bottom. Add everything else plus the ½ cup of beef broth (you can't skip this for pressure cooking). Put the beef back in, tucking it into the sauce. Close the lid, set to cook for 20 minutes for each pound (so about 50 minutes for a 2.5 lb piece). When it's done, let the pressure drop naturally - don't rush it.

Step 04

Here comes the fun part - grab two forks and pull the meat apart. It should break up really easily. If it doesn't come apart, it needs more cooking time (another hour in slow cooker or 10 more minutes in pressure cooker). Once it's all shredded, mix it into the sauce so all the meat soaks up the flavor. Try a bite and add more salt, pepper, or maybe a tiny bit more vinegar if it needs more kick.

Step 05

Scoop some rice onto each plate and top with plenty of the saucy meat. Put some Cuban black beans on the side and sprinkle fresh cilantro on top. Don't forget the lime wedges for squeezing over everything - that fresh juice really brings it all together. Some avocado slices on the side make it even better if you've got them.

Step 06

This dish actually tastes better the day after you make it! Keep leftover food in a sealed container in your fridge up to 5 days. You can also freeze it for up to 2 months, which is great for planning ahead. Besides serving with rice and beans, try using leftovers in tacos, stuffed in quesadillas, or even for breakfast with some eggs.

Notes

  1. Ropa Vieja translates to 'old clothes' because the shredded meat looks like worn-out fabric.
  2. This tasty dish stands as Cuba's national food and has fed families for countless years.
  3. The browning step can't be missed - it builds the rich flavor that makes this meal stand out.
  4. Let it sit overnight in the fridge and you'll find the taste gets even better, making it perfect for cooking ahead.

Tools You'll Need

  • Slow cooker (6-quart works best, but 3-quart can work) OR Instant Pot/pressure cooker
  • Big skillet for browning (if not using the Instant Pot's cooking mode)
  • Good paring knife
  • Two forks for pulling meat apart

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Has beef in it

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: ~
  • Total Fat: ~
  • Total Carbohydrate: ~
  • Protein: ~