This Slow Cooker Ropa Vieja is the only version I make! The beef is undeniably tender, the peppers don't turn to mush (huge win!), and the sauce is so deliciously flavorful (and not watered down, I might add). It's basically a mix of all the little tricks I've picked up from years of making roasts that my family actually gets excited to eat.
If you are lucky enough to have leftovers, it reheats perfectly and freezes really well too! And if you're excited about this one, don't miss our other favorite Chuck Roast Recipes.
When I was a teenager, our family discovered America's Test Kitchen Ropa Vieja recipe for the first time, and we absolutely loved it! It quickly became a family-favorite dinner... but not one we made as often as hoped, because it was rather complicated for a weeknight meal.
But not to worry... we made a version that keeps the same classic flavor of the original but is much easier to make, hands-off, and customized to work perfectly in the slow cooker!
If you love these kinds of warm, cozy flavors you may also love these Chuck Roast Tacos or this easy Chipotle Shredded Beef.
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Why this recipe stands out
I've made this multiple ways in my quest to nail down the version I liked best. The easiest way to explain why this one stands out is to compare it to many of the other out there.
- Other recipes tend to have a very liquidy sauce that just drips off the meat (admittedly common with Crock Pot recipes). This one is cooked down first for a sauce that is thick enough to stick to the meat.
- Other recipes sometimes taste one-dimensional... this one has layers of flavor thanks to a couple "secret" ingredients like white wine and soy sauce.
- Other slow cooker versions have mushy bell peppers and onions. We have such an easy method to give you a tender-crisp texture instead!
Ropa vieja ingredients
We have listed several helpful tips below for choosing the best ingredients. For full quantities, check out the recipe card at the bottom of this post.
- Chuck roast: Choose one that is a bright red color and well marbled with fat (fat is good for moisture!).
- Oil: You can use olive oil or avocado oil.
- Tomato sauce: Any brand will do, but it should be unflavored.
- White wine: This adds a very traditional flavor. You can substitute with beef broth if you prefer.
- Soy sauce: This is perhaps an unexpected ingredient, but really rounds out the flavor. I use regular, but you can use low-sodium as well.
- Tomato paste: This is the easiest way to deepen the flavor of the sauce. You can leave it out if you don't have it, but it's worth it. I like to freeze extra in 2 tablespoon Souper Cubes to use later.
- Garlic: You can buy it minced or use a garlic press.
- White vinegar: You can substitute with apple cider vinegar, but definitely don't leave it out altogether.
- Spices: You'll need kosher salt, black pepper, oregano, cumin, smoked paprika, red pepper flakes.
- Bell peppers: Red bell peppers are common, but you can use your favorite color!
- Onion: Yellow or sweet onions are my preference, but white will also work.
- Parsley: This adds a great pop of "fresh" at the end. You won't regret it.
Helpful kitchen tools
How to make slow cooker ropa vieja
For best results, I suggest using a large 12 inch cast iron skillet. Non-stick skillets will work as well, but cast iron creates a great sear!
Coat both sides of the roast in oil, then season with the salt and pepper on both sides. Heat the skillet over high heat, then sear the roast for 4-5 minutes on each side, allowing a golden brown crust to form. Place the roast in a slow cooker.
While the roast is searing, combine the tomato sauce, wine, soy sauce, and tomato paste in a liquid measuring cup. Pour the mixture into the now-empty, hot pan and simmer for 15-30 seconds, stirring continually to scrape up the browned bits on the bottom. Pour this mixture on top of the meat in the slow cooker.
Add the garlic, vinegar, oregano, cumin, paprika, and red pepper flakes to the slow cooker. Swirl everything together a bit to help it combine.
Cook on low for 8-10 hours or high for 4-4.5 hours. I always suggest low heat for a more tender roast.
When you have about 1 hour of cooking time left, add the onions and bell peppers to the Crockpot, stirring to help coat them in the sauce. Then allow it to finish the last hour of cooking. The meat should fall apart easily when prodded with tongs or forks.
Once tender, remove the meat from the crock pot and use two forks to shred it into medium chunks, discarding the excess fat.
Stir the shredded meat and minced parsley back into the juices. Serve warm!
Variations
Although I prefer to keep it simple, many traditional ropa vieja recipes include some of the following add-ins.
- Add pimento-stuffed, sliced green olives with the bell peppers and onions.
- Stir in red pimiento peppers.
- Add a sprinkle of capers.
- Use diced cilantro instead of parsley.
- Add a couple of bay leaves at the beginning of the cooking time.
What to serve with ropa vieja
This is a hearty meat that's traditionally served over rice and beans. Here are some of our favorite pairings to make it a full meal.
- Cilantro Lime Rice
- Regular white rice (I make this Jasmine Rice on the Stove)
- Seasoned Black Beans
- Borracho Beans
- Chips and Roasted Tomatillo Salsa or Mango Habanero Salsa
- Churro White Chocolate Popcorn
- Fried plantains (a common addition to this meal!)
Storage, reheating, and freezing
- Storage instructions: Store leftover meat with the juices in an airtight container in the fridge for 3-4 days. The juices will help it stay moist when you reheat it. You could use leftover meat to make these Smothered Beef Burritos!
- Reheating instructions: Reheat a single serving in the microwave for 60-90 seconds, or until warmed through. To reheat a large amount, use a pot on the stove over medium-low heat, stirring occasionally until it is warmed through. Include some of the cooking liquids to keep it moist.
- Freezer instructions: Store in a freezer bag or a freezer-safe airtight container. Freeze for 1-3 months. Thaw at room temperature for several hours or in the fridge overnight before reheating as directed above.
FAQs
It's a traditional and popular Cuban dish (with roots in Spain) that literally translates to "old clothes" because of the way the shredded beef resembles tattered cloth. It's essentially a stew of tender beef cooked down in a rich, flavorful tomato-based sauce with peppers and onions.
Traditionally this is made with flank steak or skirt steak, which gives it those classic long strands of beef. For this Crockpot version though, we use a chuck roast for a few reasons. First, it's ideal for slow, hands-off cooking (which is exactly what I want for easier weeknight dinners). Also, the higher fat content yields a richer, moister meat. And lastly, it's easier to find on sale, making it more budget friendly than flank.
Tips & tricks
- Don't skip the sear. It adds noticeable flavor for just a few extra minutes of effort.
- Cooking on low heat always produces the most tender, fall-apart roast. It allows the fibers to very gently break down instead of seizing.
- If you want a true set-it-and-forget-it dinner, add the onions and peppers at the beginning. Just keep in mind that they will be much softer. If you want them to be tender-crisp, follow the directions as written in the recipe card.
More recipes
Looking for other recipes? Try these:
This post was photographed by Rhadonda Sedgwick.
Recipe
Cuban Ropa Vieja Recipe
Equipment
Ingredients
- 3-4 lb chuck roast well marbled
- 1 ½ tablespoon olive or avocado oil
- ½ teaspoon kosher salt
- ½ teaspoon pepper
- 1 (15 oz) can tomato sauce
- ½ cup dry white wine or substitute beef broth
- 3 tablespoon soy sauce regular
- 2 tablespoon tomato paste
- 1 tablespoon garlic minced
- 1 tablespoon white vinegar
- 2 teaspoon dried oregano
- 2 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon red pepper flakes
- 2 bell peppers thinly sliced (any color)
- 1 large onion thinly sliced
- 2 tablespoon fresh parsley minced
- For serving: White rice and Cuban black beans
Instructions
- Coat both sides of the roast in oil, then season with the salt and pepper on both sides. Heat a large skillet over high heat (I like to use cast iron, but a non-stick skillet will also work well). Once the skillet is hot, sear each side of the roast for 4-5 minutes, allowing a golden brown crust to form. Place the roast in a slow cooker.3-4 lb chuck roast, 1 ½ tablespoon olive or avocado oil, ½ teaspoon kosher salt, ½ teaspoon pepper
- While the roast is searing, combine the tomato sauce, wine, soy sauce, and tomato paste in a liquid measuring cup or bowl. Once the roast is removed, pour the mixture into the hot pan. Simmer for 15-30 seconds, stirring continually to scrape up the brown bits on the bottom and help the tomato paste incorporate. Then pour this mixture into the slow cooker over the meat.1 (15 oz) can tomato sauce, ½ cup dry white wine, 3 tablespoon soy sauce, 2 tablespoon tomato paste
- Add the garlic, vinegar, oregano, cumin, smoked paprika, and red pepper flakes to the slow cooker. Swirl everything together a bit to help it combine.1 tablespoon garlic, 1 tablespoon white vinegar, 2 teaspoon dried oregano, 2 teaspoon ground cumin, 1 teaspoon smoked paprika, ½ teaspoon red pepper flakes
- Cook it on low for a total of 8-10 hours or high for 4-4.5 hours. When you have about 1 hour of cooking time left, add the onions and bell peppers to the crockpot, stirring to help coat them in the sauce. Then allow it to finish the last hour of cooking. The meat should fall apart easily when prodded with tongs or forks.2 bell peppers, 1 large onion
- Once tender, remove the meat from the crock pot and use two forks to shred it into medium chunks. Discard the fat. Stir the shredded meat and minced parsley back into the juices and serve warm with rice and beans.2 tablespoon fresh parsley, For serving: White rice and Cuban black beans
Notes
- Don't skip the sear. It adds noticeable flavor for just a few extra minutes of effort.
- Cooking on low heat always produces the most tender, fall-apart roast. It allows the fibers to very gently break down instead of seizing.
- If you want a true set-it-and-forget-it dinner, add the onions and peppers at the beginning. Just keep in mind that they will be much softer. If you want them to be tender-crisp, follow the directions as written in the recipe card.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
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