Ropa Vieja: Slow Cooker Recipe

Rich, savory, and surprisingly simple to make, this slow cooker ropa vieja recipe transforms a humble hunk of beef into a pot of fork-tender, silky shredded ribbons, drenched in a bold tomato sauce kissed with sweet peppers and briny olives. One bite, and you'll understand why this Cuban classic has been anchoring dinner tables for generations—and why it's about to become a regular at yours, too.

📝 Ingredients

• 1 Pound Flank Steak (– trimmed of excess fat (SEE NOTES))
• 1 TBS Sazon Seasoning (- plus more to taste)
• as needed Kosher Salt and Ground Black Pepper (- to taste)
• 3 tsp Neutral Oil (- (such as canola or vegetable); DIVIDED)
• 1 small Yellow Onion (– thinly sliced)
• 1 large Bell Pepper ( – seeded and thinly sliced (any color; I use red))
• 2-3 cloves Garlic (– finely chopped; to taste)
• 1 large Bay Leaves
• 1 (14.5-ounce) Can Crushed Tomatoes
• 1/2 Cup Low-Sodium Beef Stock (- (substitute: beef bouillon cubes dissolved in 1/2 cup water))
• 1 TBS Tomato Paste
• 1 tsp EACH: Dried Cumin and Dried Oregano
• 1 TBS Red Wine Vinegar (- or more to taste)
• 2 tsp Light Brown Sugar (- or more to taste)
• 1/2 Cup Pimento-Stuffed Olives (– halved + 1 TBS of olive brine (optional) (SEE NOTES))

👨‍🍳 Instructions

1. 1Season Beef: Place the flank steak on a clean work surface and pat it thoroughly dry with paper towels. Drizzle 1 teaspoon of oil over both sides of the flank steak and use your hands to rub the oil into the beef. Then, season both sides generously with Sazon, kosher salt, and black pepper. Next, use your hands again to massage the seasonings into the steak before it setting aside to preheat the pan.
2. 2Sear Steak, Optional: Sear Steak (optional but recommended): Heat the oil in a large skillet over medium-high heat. Once the oil is shimmering, working in two batches if necessary to prevent overcrowding the pan, add the flank steak to the hot pan. Sear for about 3 minutes per side, or until the steak is browned and well caramelized on the outside. Remove steak from the pan and set aside. (Tip: If you had to cut the steak in half, repeat searing the other half of the steak in the hot pan, adding more oil as necessary.)
3. 3Layer Ingredients in Slow Cooker: Add Tomatoes, Bay Leaf, Liquid, and Seasonings to Slow Cooker: Add the bay leaf, crushed tomatoes, stock, tomato paste, cumin, and oregano to the slow cooker. Season with 1 teaspoon salt and scant 1/2 teaspoon pepper and then stir the ingredients to combine.
4. 4Nestle Seared Steak in Tomatoes: Then, add the seared steak to the slow cooker, nestling and submerging it into the sauce.
5. 5Add Veggies and Aromatics: Add the onions, bell peppers, and garlic on top of the seared meat. Then, season everything with salt and pepper. (Optional: I like to sprinkle a little sazon, to taste, over everything. But that's up to you.)
6. 6Slow Cook Cuban Beef: Slow Cook Ropa Vieja: Cover the crockpot and slow cook the beef on LOW for 7-9 hours (or HIGH for 4 to 5 hours - SEE NOTES), or until meat is tender and will easily shred with two forks.Remove the bay leaf and discard it.
7. 7Shred Beef In Slow Cooker: Shred the Beef: Remove the top from the slow cooker and use 2 forks to pull the beef apart into long shreds.
8. 8Add Olives; Adjust to Taste: Add the Olives, Vinegar, Sugar, and Adjust to Taste. Add the olives and brine (if using), along with the vinegar and sugar to the slow cooker, and stir to combine. Taste the cuban beef and sauce; adjust for seasoning with salt and pepper as needed.
9. 9Serve Ropa Vieja: Garnish the ropa vieja with chopped cilantro. Transfer the cuban beef to bowls or plates and serve with lime wedges, rice, and black beans on the side if desired. Enjoy immediately.