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Cuban Slow Cooker Shredded Beef

Featured in: Hands-Off Cooking, Full-On Flavor

Ropa Vieja, meaning 'old clothes' in Spanish, is Cuba's national dish that transforms tough cuts of beef into incredibly tender, flavor-packed shredded meat. This slow cooker or Instant Pot version makes the process nearly effortless while honoring traditional flavors. The magic starts with searing beef chuck roast studded with whole garlic cloves, creating a rich foundation. Then, the meat slowly braises with bell peppers, onions, tomato sauce, and aromatic spices until it literally falls apart at the touch of a fork. The resulting dish features strands of beef swimming in a vibrant sauce with subtle heat from green chilies and red pepper flakes, balanced by the brightness of vinegar and fresh cilantro. Traditionally served over white rice with black beans on the side, this versatile meat also makes incredible tacos, burritos, or quesadillas. The best part? You can prepare it ahead and enjoy its flavors which actually improve over time.
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Updated on Fri, 14 Mar 2025 01:39:35 GMT
A bowl of beef stew with vegetables. Pin it
A bowl of beef stew with vegetables. | tasteofcook.com

Ropa vieja brings the heartwarming flavors of Cuba right to your dinner table with tender, shredded beef simmered in a fragrant tomato sauce. This traditional dish transforms tough cuts of meat into melt-in-your-mouth deliciousness through slow cooking magic. Every forkful delivers rich, complex flavors developed during the long, gentle cooking process that makes this beloved dish a staple of Cuban cuisine.

My family discovered ropa vieja during a trip to Miami years ago, and I became determined to recreate that unforgettable flavor at home. After several attempts, this version finally captured that perfect balance of savory, tangy, and slightly spicy notes that had us all scraping our plates clean.

Selecting Premium Ingredients

  • Chuck roast: Offers ideal marbling that breaks down into tender shreds
  • Flank steak: Provides traditional authenticity with distinctive grain pattern
  • Garlic cloves: Inserted directly into meat to infuse flavor throughout
  • High heat oil: Ensures proper searing without burning
  • Canned tomato sauce: Creates consistent base for the braising liquid
  • Green bell peppers: Add traditional flavor and color contrast
  • Sweet onions: Contribute essential aromatic foundation
  • Green chilies: Provide mild heat without overwhelming spice
  • Tomato paste: Intensifies the rich tomato flavor
  • Dried oregano: Brings authentic Cuban herb notes
  • Ground cumin: Adds earthy warmth essential to the flavor profile
  • White vinegar: Balances richness with necessary acidity
  • Red pepper flakes: Contribute gentle heat throughout
  • Beef broth: Creates proper pressure cooking environment
  • Fresh cilantro: Brightens the finished dish beautifully

Cooking Method Mastery

Beef Preparation:
Create three small x-shaped incisions evenly spaced across the surface of the beef. Insert whole garlic cloves deep into the meat.
Perfect Searing:
Heat a large skillet over medium-high heat. Add oil and place seasoned beef into the pan. Sear all sides thoroughly to develop deep flavor.
Slow Cooker Excellence:
Transfer seared beef to slow cooker. Add onions, peppers, tomato sauce, green chilies, tomato paste, and seasonings. Cook on low for 7-8 hours.
Pressure Cooker Precision:
After searing beef, add onions, peppers, garlic, and tomato sauce to pressure cooker. Secure lid and cook at high pressure for 20 minutes per pound of meat.
Final Touches:
Remove beef, shred with forks, then return to sauce and simmer for an additional 5 minutes before serving.
A bowl of beef stew with limes and tomatoes. Pin it
A bowl of beef stew with limes and tomatoes. | tasteofcook.com

The name ropa vieja translates to "old clothes" in Spanish, referring to the shredded beef resembling tattered fabric. This charming connection between food and culture makes this dish even more special.

Complete Meal Composition

Serve ropa vieja atop white rice with Cuban black beans seasoned with cumin and bay leaf. Add sliced avocado and lime wedges for brightness.

Creative Recipe Adaptations

Serve the shredded beef in warm corn tortillas with fresh cilantro, diced onion, and queso fresco for Cuban-inspired tacos. Or spoon over toasted sourdough bread with a poached egg for brunch.

Proper Storage Protocol

Store leftovers in airtight containers for up to five days. Freeze in portioned containers for up to two months. Reheat gently on stovetop with a splash of broth.

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

The beauty of ropa vieja lies in its transformation of humble ingredients into something extraordinary. The slow melding of flavors throughout cooking creates a dish far greater than the sum of its parts.

Frequently Asked Questions

→ Can I use a different cut of meat for Ropa Vieja?
While chuck roast and flank steak are traditional for Ropa Vieja, you can also use brisket or skirt steak. The key is using a cut with good marbling that will become tender after slow cooking. Leaner cuts may become too dry.
→ How spicy is this Ropa Vieja recipe?
This recipe has a mild-to-medium heat level from the green chilies and red pepper flakes. If you prefer less spice, reduce or omit the red pepper flakes. For more heat, add a diced jalapeño or increase the red pepper flakes.
→ Can I make Ropa Vieja in advance?
Absolutely! Ropa Vieja actually tastes better the next day as the flavors continue to develop. Make it up to 2 days ahead and refrigerate in an airtight container. Reheat gently on the stovetop or microwave with a splash of broth if needed.
→ What sides traditionally accompany Ropa Vieja?
Traditional sides include white rice, black beans, and fried plantains (maduros). A simple avocado salad with lime juice also pairs beautifully with the rich flavors of the beef.
→ Is this recipe gluten-free?
Yes, this Ropa Vieja recipe is naturally gluten-free, but always check your tomato sauce and canned chilies labels to ensure they don't contain any gluten additives.

Cuban Slow Cooker Shredded Beef

This authentic Ropa Vieja recipe delivers fall-apart tender Cuban shredded beef simmered with peppers, onions and spices in your slow cooker or Instant Pot.

Prep Time
10 Minutes
Cook Time
495 Minutes
Total Time
505 Minutes


Difficulty: Intermediate

Cuisine: Cuban

Yield: 8 Servings

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

Ingredients

→ For the Beef

01 6 plump garlic cloves (3 whole, 3 sliced)
02 A nice 2-2½ pound beef chuck roast or flank steak
03 A generous splash of cooking oil (about 1 tablespoon)

→ For the Sauce

04 2 cans tomato sauce (8 ounces each)
05 1 green bell pepper, sliced into thin strips
06 1 medium onion, sliced into thin half-moons
07 1 small can chopped green chilies (4 ounces)
08 2 heaping tablespoons tomato paste
09 2 teaspoons dried oregano, preferably Mexican
10 2 teaspoons salt (plus more for seasoning the meat)
11 1 tablespoon ground cumin
12 1 tablespoon white vinegar for brightness
13 A good pinch of red pepper flakes (about ½ teaspoon)
14 ½ cup beef broth (only needed if using pressure cooker)
15 A handful of fresh cilantro, chopped (about ¼ cup plus more for serving)

→ For Serving

16 Steamed white rice
17 Cuban-style black beans
18 Fresh lime wedges
19 Sliced avocado (optional but recommended)

Instructions

Step 01

Grab your beef and a paring knife. Make three small X-shaped cuts into the thickest parts of the meat, then push a whole garlic clove deep into each X. This old-school technique infuses flavor from the inside out. Season the beef generously on both sides with salt and freshly ground pepper. Heat the oil in a large skillet (or use the sauté function if you're using an Instant Pot) until it's nice and hot. Carefully place the seasoned beef in and let it sear undisturbed for a full 5 minutes on each side. You want a deep brown crust to form - don't flip too early! Yes, it'll splatter a bit, but that crust equals flavor.

Step 02

If you're using the slow cooker, transfer the seared beef to the cooker. Slice up those remaining 3 garlic cloves and toss them in along with everything else - the tomato sauce, sliced green peppers, onions, green chilies, tomato paste, oregano, salt, cumin, vinegar, red pepper flakes, and cilantro. No need to add extra liquid as the meat and vegetables will release plenty as they cook. Cover and set to low for 7-8 hours. Go about your day while amazing smells fill your home.

Step 03

If you're using an Instant Pot, after searing, set the beef aside on a plate. In the same pot, quickly sauté the onions, peppers, and sliced garlic for just 30 seconds to capture all those delicious browned bits from the bottom. Add all remaining ingredients including the ½ cup of beef broth (this is important for pressure cooking). Return the beef to the pot, nestling it into the sauce. Seal the lid, set to pressure cook for 20 minutes per pound (so about 50 minutes for a 2.5 lb roast). Once cooking completes, allow for a natural pressure release - don't rush this step!

Step 04

Now for the satisfying part - grab two forks and gently pull at the beef. It should fall apart with hardly any effort. If it's still resistant, it needs more time (give it another hour in the slow cooker or 10 more minutes in the pressure cooker). Once shredded, stir the beef into the sauce, letting all those strands soak up the flavors. Take a taste and add more salt, pepper, or even a splash more vinegar if needed to make the flavors pop.

Step 05

Spoon a generous helping of white rice onto each plate, then top with the saucy shredded beef. Add Cuban-style black beans on the side and garnish with fresh cilantro. Serve with lime wedges for squeezing over the top - that fresh citrus brightness really completes the dish. If you've got some ripe avocado, a few slices alongside make it even better.

Step 06

This beef actually tastes even better the next day! Store any leftovers in an airtight container in the fridge for up to 5 days. It also freezes beautifully for up to 2 months - perfect for meal prep. Beyond rice and beans, try using leftovers in tacos, stuffed in quesadillas, or even as a hearty breakfast with eggs.

Notes

  1. Ropa Vieja means 'old clothes' in Spanish, referring to the shredded beef's resemblance to tattered clothing.
  2. This dish is considered the national dish of Cuba and has been enjoyed for generations.
  3. Don't skip the searing step - it's essential for developing the deep flavor that makes this dish special.
  4. The flavors actually improve after a day in the refrigerator, making this perfect for meal prep.

Tools You'll Need

  • Slow cooker (6-quart recommended, but 3-quart works too) OR Instant Pot/pressure cooker
  • Large skillet for searing (if not using Instant Pot's sauté function)
  • Sharp paring knife
  • Two forks for shredding

Allergy Information

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

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: ~