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Easy Slow Cooker Ropa Vieja Recipe (2025)

Brittany Kline | Updated December 19, 2024 Recipes

Discover the magic of Cuban cuisine with this delectable Ropa Vieja recipe, guaranteed to become a family favorite. It's an easy, flavorful dish that brings the rich tradition of Cuban cooking right to your table.
Ropa Vieja Recipe
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Ropa Vieja. What? You’ve never heard of it before?

Well, you are in for a treat with this Crockpot Ropa Vieja (this recipe is part of an AMAZING slow cooker dump meal plan!). 

It’s a traditional Cuban dish that’s perfect for slow cooking. It’s braised, slow-cooked shredded beef in a tomato-based sauce with mini sweet peppers (or bell peppers), onions, and peas and seasoned with cumin and other spices.

And let me tell you – this Cuban Ropa Vieja recipe is GREAT! Beefy, salty, spicy (if you add a jalapeno)… serve it over rice, and your family will treat you like a culinary genius.

After trying my Ropa Vieja recipe, people often express surprise at how a dish so simple can be packed with so much flavor.

Friends and family alike rave about the tender, shredded beef and the perfectly balanced sauce, declaring it a new household favorite.

Key Takeaways

  • Cook Time: Low – 8-10 hours
  • Main Ingredients: Skirt steak (or flank steak), onion, carrot, sweet peppers, minced garlic, and more 
  • Servings: 6-8
  • Extras: Add corn, peas, mixed veggies, green peppers, and more to add more flavor
  • Tip: Definitely don’t add peas or small veggies too early, then turn to mush, and it’s not the vibe!

Easy Slow Cooker Ropa Vieja Recipe

ropa vieja

Here’s the trick: This will only take you about 10 minutes to prepare! The ingredients that you will need are above.

Traditional Ropa Vieja uses a skirt or flank steak, but I’ve found that a top sirloin works just fine, too, and it’s a bit cheaper.

Note that I used mini sweet peppers. You can substitute one large red bell pepper instead (because red bell peppers are clearly the best!).

Oh… and never mind the olive oil in my picture- I didn’t end up using it, wasn’t needed at all though some recipes I reviewed used olive or vegetable oil.

ropa vieja

Add the beef to the bottom of your slow cooker, top with spices, and then top with the tomato sauce and water with the bullion in it (aka easy beef broth).

If you want the sauce to be a bit thicker, this is the time to add up to half a can of tomato paste.

Then, on top of that, add the sliced mini sweet peppers (or bell peppers) and onions (I typically use yellow onions, but white cooking onions would do, too).

ropa vieja

Set it to low for 8 – 10 hours, which will be great to make shredded beef after it’s cooked.

At this point, you will add the peas (they don’t do well with long cook times in the crockpot).

Boil 2/3 cup of frozen peas for about 3-4 minutes and then add to the crock pot. Stir them in and you’re ready to serve!

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Slow Cooker Ropa Vieja

Prep Time: 15 minutes minutes
Cook Time: 8 hours hours
Total Time: 8 hours hours 15 minutes minutes
Servings: 6 -8
Author: Brittany Kline
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Ingredients

  • 1.5 lbs of skirt steak flank steak, or top sirloin
  • 1 onion sliced
  • 1 carrot sliced into chunks
  • 1/2 bag mini sweet peppers or 1 red or orange bell pepper sliced into strips
  • 6 cloves garlic minced or pressed
  • 1 tsp salt
  • 1 tsp ground cumin
  • 2 beef bullion cubes
  • 1/2 cup water
  • 2 cans tomato sauce 8 oz. each
  • 2 tsp oregano
  • 1 tsp black pepper
  • 2/3 cup frozen peas
  • 1/2 can tomato paste optional, for thickness

Instructions

  • Place meat in the bottom of the slow cooker.
  • Add all spices on top (including salt and bullion)
  • Add vegetables (except for the peas).
  • Top with tomato sauce and water.
  • Cook on low for 8-10 hours.
  • Boil peas over medium heat for 4-5 minutes and add to the slow cooker.
  • Shred meat and serve over rice.

Quick Recipe Swaps

If you’re looking to spend less on groceries or adjust the Ropa Vieja recipe for dietary needs, there are a number of substitutions that can be both budget-friendly and accommodating.

Making these swaps not only caters to various dietary needs but also helps in managing grocery expenses without sacrificing taste.

The Meat

If skirt steak is outside your budget, chuck roast can be a more affordable option that still delivers tender, flavorful results after slow cooking.

But if you want a similar meat texture for a lower cost, flank steak is the perfect option. Flank steak offers a similar flavor and fat, so it’s perfect for this recipe.

Chuck roast would need to be trimmed and possibly cooked for more time, whereas flank steak cooks the same. 

For those preferring an alternative to beef in Ropa Vieja, chicken thighs present an excellent substitute.

Rich in flavor and capable of remaining tender and juicy through long cooking periods, chicken thighs can be a hearty swap for beef and give the dish a new taste.

This substitution not only aligns with poultry dietary preferences but also keeps this delicious dish cost-effective.

For vegetarians or those reducing meat intake, jackfruit makes an excellent replacement for shredded beef. It mimics its texture while absorbing the rich flavors of the sauce.

The Veggies

Chopped Peppers and Onion

If you’re avoiding peas due to allergies or personal preference, green beans can offer a similar pop of color and nutritional value.

If sweet mini peppers aren’t available or a little more expensive at the store, sweet bell peppers of any color are an easy substitute and will still bring a vibrant splash of color and sweetness to the dish.

I’d say a large bell pepper or two will be about the same amount, but you can add more or less depending on how many you want in the dish.

Alternatively, if you’re looking to introduce a bit more heat, diced jalapeños or serrano peppers would be excellent additions, tailored to your spice preference.

Green peppers would be a more savory taste compared to the sweet bell peppers or minis, but a mix of both would be great for Ropa Vieja!

For individuals who may not be fans of peas or are simply looking for a bit of variety, corn can serve as a delightful substitute (and sneak in more veggies!).

Frozen or fresh, corn adds a pleasant sweetness and crunch, harmoniously blending with the rich flavors of the Cuban Ropa Vieja.

The Sauce

The tomato sauce is the basis of Roja Vieja, but you can tweak these as you wish.

If you want a stronger tomato taste or a thicker sauce, tomato paste is a good addition.

I suggest adding maybe half a can of tomato paste to start with- if it’s too thick, you can add more tomato sauce or beef broth.

For those cutting down on sodium, consider using low-sodium tomato sauce and swapping canned peas for fresh or frozen to better control the salt content.

Those looking to reduce their sugar intake can opt for a no-sugar-added tomato sauce, ensuring the dish remains both hearty and health-conscious.

For a twist on the traditional recipe, consider adding a bit of sweetness and depth with a splash of red wine, suitable for those not avoiding alcohol.

Alternatively, for a robust, smoky flavor without the heat, smoked paprika can replace traditional cumin.

For an extra layer of flavor, a spoonful of capers or olives can add a briny contrast to the rich, meaty sauce, catering to those who enjoy a Mediterranean twist.

Other Slow Cooker Recipes

And if you like this one, you might be interested in 40 other slow cooker dump recipes that are AMAZING!

40-slow-cooker-dump-recipes-that-are-amazing-fb

FAQS

Can I use a different type of meat for Ropa Vieja?

Absolutely! While the traditional cut is a skirt or flank steak, many have experimented successfully with cuts like chuck roast.

The key is shredded beef- when it’s done, slow cooking will make it fall apart tender.

How long can I store leftovers in the refrigerator?

Leftover Ropa Vieja can be stored in an airtight container in the refrigerator for up to 3-4 days. In fact, many find that the flavors deepen and improve with a bit of time.

Is Ropa Vieja freezer friendly?

freezer crock pot meals

Yes, it freezes quite well! Make sure it cools down before transferring it to a freezer-safe container.

It can last for up to 3 months frozen. Thaw in the fridge overnight before reheating.

What are some serving suggestions for Ropa Vieja?

Traditionally, it is served over white rice, but it’s also delicious with black beans, on tacos, or with a side of fried plantains.

For rice, I’ll season it with freshly ground black pepper, garlic, and cumin to reflect the sauce- I always try to season my rice for extra flavor!

Feel free to get creative!

Can I make this recipe in an Instant Pot?

Certainly! While the recipe provided is for a crock pot, it can be adapted for the Instant Pot.

Generally, it’ll require about 90 minutes on the high-pressure setting. Remember to release the pressure naturally at the end for the best texture.

I also tend to sear the meat on medium-high heat before I add it to the Instant Pot to give it a deeper flavor.

Just be sure the skirt or flank steak is fully cooked! 

Can I make Ropa Vieja in the Dutch oven instead?

Absolutely, Ropa Vieja can also be expertly prepared in a Dutch oven, offering a more traditional method to this classic dish for those who prefer not to use a slow cooker or Instant Pot.

The Dutch oven method is a fantastic way to achieve that slow-cooked tenderness and depth of flavor Ropa Vieja is renowned for right in your oven.

To begin, preheat your oven to 350°F (175°C). In the Dutch oven, heat a bit of oil over medium-high heat on the stove.

Brown the meat on all sides to develop a rich flavor. Once browned, add the spices and beef bouillon, tomato sauce, and water to the pot, just as you would for the slow-cooker method.

Cover with the Dutch oven’s lid and place in the preheated oven. Cook for about 3-4 hours, or until the meat is tender and shreds easily with a fork.

Halfway through the cooking time, check to make sure there is still enough liquid; add a bit more water if necessary to prevent drying out.

Once cooked, remove from the oven, and follow the same steps to add peas or any other additional vegetables as desired.

Final Thoughts

ropa vieja

Making Ropa Vieja in the crock pot is a fantastic option for anyone looking to enjoy a savory, flavorful meal without spending hours in the kitchen.

The combination of tender beef, rich tomato-based sauce, and vibrant spices brings a piece of Cuban culinary tradition into your home with minimal effort.

Whether you’re a busy parent, a student, or simply someone who loves to explore different cuisines, this recipe promises a delicious dinner that practically cooks itself.

By following the steps outlined above, you’ll be able to treat your family and friends to a quick, yet utterly satisfying meal that is sure to impress.

Have you tried the Savvy Mama Membership, yet? I might be biased, but the printables and meal plans are pretty amazing!

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About Brittany Kline

Hi, I’m Brittany Kline—a mom, home systems expert, and culinary enthusiast passionate about helping busy families simplify life—starting in the kitchen. With a master’s degree in education and years of experience creating streamlined home solutions, I specialize in practical meal planning, effortless home organization, and family-friendly recipes that make life easier (and tastier) for moms everywhere.

As a former educator turned household management pro, I understand the daily chaos that comes with raising a family. That’s why I’ve dedicated my work to helping moms take control of meal planning, grocery shopping, and kitchen routines—so they can spend less time stressing and more time enjoying family meals.

My recipes and meal-planning strategies have been featured in leading publications such as Forbes, TIME, USA Today, and Business Insider, among many others. Whether you’re looking for quick weeknight dinners or tips to make meal prep stress-free, I’m here to help you turn chaos into calm. Click here to read all of my posts.

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Ashley
Ashley
7 years ago

Traditional Ropa Vieja does not have peas or carrots. EVER! Other then that recipe seems spot on thanks Lauren!

1
Reply
Annie
Annie
6 years ago
Reply to  Ashley

Enjoyed Ropa Vieja several times in Cuba over the NYE holiday. Each time, the dish had peas in it. Served at citizens’ homes. Perhaps specific family recipes include peas.

0
Reply
Rebecca Seymour
Rebecca Seymour
8 years ago

This is amazing!

0
Reply
trackback
40 Dump Recipes for the Slow Cooker that are actually Amazing
8 years ago

[…] Ropa Vieja – Don’t be scared off by the name! This cuban dish is absolutely PACKED with flavor. Shredded beef in a tomato base with cumin, peppers, onions, peas… serve it over rice and watch your family devour this! […]

0
Reply
Rebecca
Rebecca
8 years ago

Was good and easy. The recipe calls for WAY too much garlic though, I would use half, max. Are it with rice and plantains. Yum!

0
Reply
Amanda
Amanda
7 years ago

I bought a side of beef and I have “boiling beef”. is this something I can use to prepare this dish? Thanks!

0
Reply
Julie
Julie
7 years ago

When you say “tomato sauce” do you mean tins of crushed tomatoes? Or bottles of tomato puree??

0
Reply
Lauren
Lauren
7 years ago
Reply to  Julie

Canned tomato sauce, they come in small cans.

0
Reply
Julie
Julie
7 years ago
Reply to  Lauren

Thanks. Not sure we do sell them in that form in Australia but I’ll check.

0
Reply
Tina R
Tina R
7 years ago
Reply to  Lauren

Another Australian here, we don’t have canned tomato sauce. Sounds like passa
ta, perhaps?

0
Reply
Barbara
Barbara
5 years ago
Reply to  Lauren

Tomato puree is similar to tomato sauce. 16 ounces = two cans.

0
Reply
Janice
Janice
7 years ago

Put all ingredients in before leaving for work, came home to great aroma. I figured it just had to be yummy–oh my, as advertised it was awesome! Thank you

0
Reply
Heather Stacks
Heather Stacks
7 years ago
Reply to  Janice

Did you add in the meat frozen? I am looking to prepare some freezer dump meals to prepare for baby in June.

0
Reply
Sara
Sara
7 years ago

This is going in our rotation! I threw everything together in a freezer bag (minus the peas) and froze it. Took it out to thaw yesterday then had the boyfriend put it in the slow cooker at lunch. Added the peas and shredded the meat when we got home. It was delicious.

0
Reply
Amy
Amy
7 years ago

Lauren,

The ropa vieja is AWESOME, tastes closer to the real thing than anything I’ve tried to make before!I bought flank steak, it is a little chewy, but it shredded up beautifully.

My only constructive comment is that the above recipe made WAY too much sauce for 1.5 pounds of meat and the veggies. I think one 8oz. can would do the trick– I spooned out half of the sauce before adding the beef back.

So, so excited to try the other Dump Recipes!!

0
Reply
Mayda C Salmon
Mayda C Salmon
6 years ago
Reply to  Amy

How much Olive oil for this Amout of meet?
Thank you
Mayda

0
Reply
Jill
Jill
7 years ago

The small cans of sauce are usually 4 oz i thought so 2 of those sounds about right.. also does anyone add Sofrito? Just curious sounds great cannot wait to try it!

0
Reply
Barbara
Barbara
5 years ago
Reply to  Jill

Tomato paste is those very small cans. Tomato sauce is either 8 or 16 ounces. Thinner consistency.

0
Reply
Tayelor
Tayelor
7 years ago

So tasty! I usually warn my family when I have made a new recipe so I can get their feedback before adding it to your meal plan rotation.
Feed back was: Silence during dinner and them going back for seconds and thirds!
I am going to double the recipe and freeze it to take to the lake on Memorial Day.
Thank you so much for a flavorful new addition to our dinners!

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Isabel
Isabel
6 years ago

Oh my Gosh!!!! This was delicious! I’m Puerto Rican and this meal has all the right flavors to remind me of food from home! My sister and I got together to eat and it was SOOOO good! I passed along the recipe to other family members.

0
Reply
Maggie
Maggie
6 years ago

Would this recipe work on high with a shorter time frame?

0
Reply
Susan
Susan
6 years ago

I didn’t add hot water just added cold water by mistake

0
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Prajna F.
Prajna F.
4 years ago

Just a note that it would be helpful if the ingredients were listed in the order they go in the pot. I ended up sprinkling the oregano and black pepper on top of the sauce because they weren’t with the other spices & my mommy brain missed it. Still came out great though. Also, I always sear my meat before adding it to the Crock Pot. Adds an extra 10 minutes but the flavor is amazing! And peas don’t have to be boiled. Just plop them in the sauce while you’re shredding the meat on a plate & they will… Read more »

0
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Miss m Bishop
Miss m Bishop
3 years ago

Can I add mushrooms, potatoes and chick peas to this lovely recipe and when do I put them in? You are my first slow cooker meal ever so I don’t want to get it wrong so please help!!!

0
Reply
Beth Martin
Beth Martin
2 years ago

Ah, Old Clothes! I have made this several times with sirloin and brisket. It’s delicious. Today I added olives and used brisket, which my Cuban mother-in-law, Carmen, always uses in hers. She grew up in Cuba and made this dish there when meat was readily accessible. I also added a few slices of banana peppers today. I do increase the size of meat to 2.5-3 lbs and double all the other ingredients in my larger, slow cooker. Carmen uses a pressure cooker, but I don’t for fear I’d blow up the whole meal-haha! I also substitute red wine (vino tinto)… Read more »

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Celeste M
Celeste M
2 years ago

Love this recipe! Could we do a faster cook time? If so what do you recommend? Other than the slow 8 hours?

0
Reply

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