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Delicious Easy Ropa Vieja - Cuban Shredded Beef cooked in a flavorful tomato sauce.

Ropa Vieja

A cozy and impressive Cuban shredded beef dish that cooks itself in a slow cooker or Instant Pot, offering a tender and flavorful meal.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Cuban
Calories: 450
Ingredients Method Notes

Ingredients
  

Beef Ingredients
  • 2 to 3 pounds beef (flank steak or chuck roast) Flank steak shreds beautifully; chuck roast is tender and flavorful.
Vegetables
  • 1 medium onion, sliced
  • 1 medium bell pepper, sliced Red bell pepper is preferred for sweetness.
  • 3 to 4 cloves garlic, minced
Sauces and Spices
  • 1 can crushed tomatoes or tomato sauce
  • 2 tablespoons tomato paste Optional, but enriches the flavor.
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 to 2 pieces bay leaves
  • 2 tablespoons vinegar (white or apple cider)
  • 1 cup beef broth
  • Salt and pepper To taste.
  • Optional: olives or capers For a salty pop if desired.

Method
 

Preparation in Slow Cooker
  1. Layer the onion and bell pepper in the slow cooker first.
  2. Place the beef on top.
  3. Sprinkle on salt, pepper, cumin, oregano, and the bay leaves.
  4. Add minced garlic, tomatoes, tomato paste (if using), vinegar, and broth.
  5. Cover and cook on low for 8 hours or high for about 4 to 5 hours, until beef is easily shredded.
  6. Once tender, shred the beef and stir it back into the sauce.
  7. Let it sit in the slow cooker for another 15 to 20 minutes to absorb flavor.
Preparation in Instant Pot
  1. Use the sauté function to soften onions and peppers for a few minutes with a pinch of salt.
  2. Add garlic for about 30 seconds.
  3. Add the beef, tomatoes, broth, vinegar, spices, and bay leaves.
  4. Cook on high pressure for about 55 to 70 minutes depending on the cut.
  5. Let it naturally release pressure for 10 to 15 minutes, then quick release the rest.
  6. Shred the beef and stir it back into the sauce. Use sauté to thicken if needed.

Notes

Best served with rice, black beans, and possibly sweet plantains. Store leftovers in an airtight container for up to 4 days, or freeze with plenty of sauce for 2 to 3 months.