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Cuban Shredded beef or ropa vieja made in the slow cooker! We sear the meat and then braise it for hours with onions, garlic, and spices until the meat is just falling apart tender. Serve it up with black beans and rice!
ROPA VIEJA!
Okay, that’s a littletoo much fun to say. And a lot fancier sounding than the amount of energy actually required to make this dish. Because let’s face it, we’re talking a quick sear on the meat and into the slow cooker it goes and out comes braised, cuban shredded beef that is falling apart tender and delicious with rice, on tacos, and even with eggs and black beans for breakfast. Or maybe mixed in with migas. Holy cow, the possibilities are endless.
YUM. YES. PLEASE.
So what is Cuban shredded beef (Ropa Vieja)?
It’s the most amazing Cuban shredded beef of your life.Slow cooked and shredded beef stew-ish type dish that you didn’t even know you were missing. And if you’re thinking this is going to be a ton of work, it’s as simple as:
How to make Cuban shredded beef:
- Season a beef chuck with salt and pepper and add hide garlic cloves in the thickness of the meat.
- SEAR the meat. This is EVERYTHING. When you sear the outer surface of a piece of meat in a hot pan with a little bit of oil it forms a crust on the outside which then allows for crazy amounts of flavor to develop and helps get the meat extra tender.
- Toss in the onions, garlic, bell peppers, tomato sauce, and seasonings into the slow cooker. Add the seared beef and allow to braise for 6-8 hours on the low setting.
That’s it. It’s seriously the easiest dinner ever and you can start it right before you go to work and have it ready and waiting for you when you get home.Perfect, tender, and a crowd pleaser. And seriously, the comfort factor — it’s to a whole new level. I serve it on a bed of cilantro lime rice with a side ofcuban-style black beans. And obvi, in the almost 3 years we’ve been together now, you know I need tons of chopped cilantro and lime wedges to serve on the side.
That’s how we do. ✌️
This crockpot braised cuban shredded beef is everything. Warm, cozy, comforting, meaty, and saucy. The tomato sauce seasoned with oregano, cumin, and garlic adds such a nice balanced warmth to the dish. Plus theres the whole thing about not having to turn on the oven and just a quick 10 minutes of stovetop time and still having comfort food that’s perfect for rainy Sundays and chilly autumn nights alike. Cuban shredded beef is my jam.
Also, whatever you do, don’t forget the black beans, cilantro, and lime juice. It’s non-negotiable!This is really my go-to shredded beef recipe for when I want to make comfort food on Monday with a bowl of rice, but then again on Tuesday for #tacotuesday topped with all the fixings and a little Mexican street corn salad action on the side. And when I feel guilty for eating all the carbs with a big baked sweet potato or mashed potatoes on Wednesday and then because brinner is a real thing, maybe witha quick scrambled egg, crushed tortilla chips, Montereyjack cheese topped with a little Cuban shredded beef for Thursday — because you gotta celebrate that it’s almost the weekend. And then on Friday over a big plate of nachos because it IS the end of the workweek.
Yummy yummy in my tummy.
Yield: 10-12 servings
Cuban Shredded Beef (Slow Cooker)
Prep Time10 minutes
Cook Time8 hours 15 minutes
Total Time8 hours 25 minutes
Cuban Shredded beef or ropa vieja made in the slow cooker! We sear the meat and then braise it for hours with onions, garlic, and spices until the meat is just falling apart tender. Serve it up with black beans and rice!
Ingredients
sear the meat:
- 6 whole cloves garlic
- 2-2 1/2 lbs. beef chuck roast or flank steak
- 1 tablespoon oil
for ropa vieja:
- 2 (8 ounce) cans tomato sauce
- 1 green bell pepper, thinly sliced
- 1 medium onion, thinly sliced
- 1 (4 ounce) can chopped green chilies
- 2 tablespoons tomato paste
- 2 teaspoons EACH dried oregano AND salt
- 1 tablespoon EACH ground cumin AND white vinegar
- 1/2 teaspoon red pepper flakes
- 1/4 cup chopped cilantro + more for serving
serving:
- white rice + cuban-style black beans
Instructions
- SEARING THE MEAT:Take the beef chuck roast and using a small paring knife, make 3 small 'x' marks into the meat. Take 3 cloves of garlic and insert them into the 3 'x' marks so that the clove is completely inserted into the thickness of roast. Season both sides of the meat with a pinch of salt and pepper. Heat the oil in a large, deep skillet. Add the beef in one piece and fry on each side for 5 minutes, turning only when the exterior is browned. This will splatter a bit but don't cover the pan as the meat will end up steaming rather than searing.
- FOR THE ROPA VIEJA:Chop the remaining 3 cloves of garlic into thin slices and add to the slow cooker along with all the remaining ropa vieja ingredients. I used a 6-quart slow cooker but a 3-quart slow cooker will work too. Cover and let cook on the low setting for 7-8 hours. When the beef falls apart easily when pulled with two forks, it's done. Shred the beef with the forks and give it a stir. Taste for seasonings, season with additional salt and pepper as desired.
- TO SERVE:Serve over a bed of rice with cuban-style black beans on the side topped with additional cilantro and a few lime wedges. You can also use the shredded beef for burritos, breakfast quesadillas, or tacos! The possibilities are endless!
Notes
- Leftover beef can be kept in an airtight container and refrigerated for up to 5 days or frozen for up to 2 months.
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Beef Comfort Foods Dinner Slow Cookerbeef black beans cilantro and lime comfort foods crockpot cuban cuban beef meat mexican rice ropa vieja shredded beef slow cooker tacos
originally published on Jun 29, 2016 (last updated Dec 22, 2021)
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94 comments on “Ropa Vieja (Cuban Shredded Beef)”
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Lisa — Reply
Oh My Goodness, this was a huge hit with our bunch! I can’t say enough good things about it! Ironically, a few days before this recipe showed up, I was lucky enough to catch grass fed Chuck roasts (4 of them!) on the manager’s special-marked down rack at my local grocery store. The price was so excellent, I bought all 4 and boy, am I glad I did because I now have this terrific recipe! I made it exactly as instructed except I used my own home-canned tomato sauce & reduced the pepper flakes a bit because one member of our family doesn’t like things too spicy. It made the kitchen smell divine and was perfect after a day’s work out in the yard. I served it with organic white rice, your Cuban black beans (which are also just soooo yummy & a perfect compliment) a fresh fruit salad and pita breads. Everyone LOVED it. I will be making this regularly. Thanks again for another GREAT recipe!
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ruth ross — Reply
Can i ask is the oregano ground or crushed?
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Marzia — Reply
I used crushed or sometimes called dried oregano leaves.
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Brittany — Reply
I’m so glad I found this recipe! I very recently figured out I have food allergies and was feeling uninspired and sad about all the food I can’t eat anymore. This recipe is allergen free for me and my husband and kids really loved it! My 4 year old even got up from his seat, walked over to hug me, and told me “you’re the best cooker in the world”. So thank you for reminding me that “safe” food doesn’t have to be boring!
- See AlsoTomato Bisque RecipeOld Fashioned Persimmon Pudding Recipe - These Old CookbooksBacon and Cheese Cob Loaf RecipeClassic Shepherd's pie recipe | Jamie Oliver recipes
Marzia — Reply
This totally makes my day Brittany! So happy to hear that this recipe is one that you can all enjoy together. 🙂
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Nida — Reply
Is there any way to make this recipe with top sirloin? Unfortunately that is the only cut that is available at my butchers. However, based on a quick read it seems like the beef may become too tough if I put it in the slow cooker?
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Marzia — Reply
Hi Nida! Yes, unfortunately, top sirloin won’t work for this recipe. I’m afraid the meat would dry out too much during the slow cooking process.
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vanprice — Reply
This recipe is so good!! I made it in the oven, for 3 1/2 hours at 300, and it was amazingly good! I’ve included the link in my most recent Weekly Meal Plan: http://thecheerfulkitchen.com/archives/857#.V-WPzLUWGRs I hope a lot of my readers try it out!
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Ashli — Reply
Made this tonight, followed the recipe exactly and it was absolutely mouthwatering!! My husband packed leftovers for work right after dinner. That’s always a great sign! Thanks for a great recipe!!
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Marzia — Reply
I know what you mean! That’s how I gauge the success of a recipe too! Happy to hear it was a hit!
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Marcela — Reply
After reading all the comments, I can’t wait to make it tomorrow! Do you think it would be ok to cook it on high for half the time?
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Marzia — Reply
It will work in half the time but the meat might not be as tender and may require more ‘pulling’ to shred it. For best results, I suggest cooking it on low.
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Marcela — Reply
Sounds good, I will cook it on low! I can’t wait to try it! I forgot to ask, is it pretty spicy?
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Tannisha — Reply
Hi there…sadly I mistakenly used 2 15 oz cans of tomato sauce. I tried to remove some, but do you think this will ruin the meal. Or should I just add more seasoning?
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Marzia — Reply
Hi Tannisha! I hate it when something like that happens. Yes, i’d probably double all the ingredients listed under the ‘ropa vieja’ section of the ingredients to make sure the recipe tastes true to what was originally intended. You can always remove half the sauce before shredding the meat. Freeze the excess sauce in a zip-top bag and heat it through in a skillet with cooked ground beef for a quick version of this recipe next time! 🙂
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Stacy B — Reply
The cuban beef and black beans are just fabulous! I used a roast instead of flank steak and froze my leftovers into a few different bags. Very easy to make!
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Sylvalyn Simpson — Reply
Made this dish last night for my boyfriend and I. I served it with the Cuban Black Beans from the blog as well. Absolutely DELICIOUS! Simple, tasty, and it made enough that I can have leftover for a few days. I look forward to trying more of your recipes!
I didn’t have oregano, so I subbed Italian seasoning. Just thought I’d leave this in case anybody else had the same issue!
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Melissa — Reply
This was SO GOOD! I made it today with flank steak and actually messed it up a bit. I was in a rush and in my haste, I accidentally dumped my entire can of tomato paste into the mix. I also didn’t have cilantro so I used Italian seasoning based on another comment’s suggestion. Despite all of this – it turned out absolutely delicious and I’m already daydreaming about when it could be acceptable to start eating the leftovers. Thank you for the recipe!!
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Marzia — Reply
Glad to hear it was enjoyed Melissa! Thank you for taking the time to comment. Also, it’s never too soon for leftover 😉
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Candice — Reply
I recently made the recipe, intending to serve in tortillas as tacos. I made a couple modifications – using a red bell pepper and a jalapeno as I did not have a green bell pepper or chilis, and I also rubbed the beef with taco seasoning instead of salt and pepper (fitting the taco theme). The beef was delicious. I think it would have been delicious without my modifications. The one issue is that the dish was a bit runny for tortillas (likely the tomato sauce, or maybe the fattiness of the chuck I used), though once I figured this out and poured it into a collander to strain the dish, this helped. Any other tips on reducing the sauciness of the dish? Overall, a successful dish and I will try another of your recipes soon.
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Marzia — Reply
Hi Candace, i’m so glad to hear you enjoyed it! As this dish was intended to be served with rice, it does some gravy. Straining it is a great idea, you could also simmer the shredded beef (with all the gravy) in a stock pot to help evaporate some of that liquid and concentrate the flavor a little more. Thanks for taking the time to comment 🙂
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Laura — Reply
Made this recipe with a venison roast. It turned out great and tasted almost exactly like the ropa vieja I get at the local Cuban stand. The lime squeezed on just before serving is PERFECT!
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Deanna — Reply
This is awesome but there is absolutely no reason to sear it ahead of time. That deletes the purpose of the crockpot.
I just popped it in with the rest of the ingredients, after installing the garlic, and eight ours later it was beautiful, tender, easy to pull apart meat. Delicious!
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Kristine — Reply
This was great! My husband loved it! It will certainly become part of my regular rotation of crockpot recipes! Thanks for a great recipe!
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Kristine — Reply
This was great! My husband loved it. I used chopped jalapeños for the green chiles and it was just the right heat for us. This will be part of our regular rotation! Thanks for a great recipe!
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Tyler — Reply
Hi Marzia!
I’ve had this recipe pinned for a while and now that it’s 95 degrees in NH I am ready to ditch the oven and embrace the crock pot! 🙂 but I wanted to ask, do you mix all the ingredients and then add the meat? Or pour everything on top of the meat in the crock pot?Thanks!!
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Marzia — Reply
Hi Tyler! Yes, so just mix everything in the slow cooker add the meat, spoon some of the sauce on top of the meat so it doesn’t dry out and just sit back! Hope you enjoy it! 🙂
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Sara — Reply
I just finished making this and it is so so so good! One thing is that this makes a lot of sauce! I used a 4lb chuck roast but didn’t scale the rest of the recipe. I still have plenty of sauce. I also cooked in the oven at 275 for about 5 hours instead of the crockpot. I will definitely be making this again!
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Kimberly — Reply
Hello, I am new to cooking a love crockpot recipes.I made this just the way you describe in the recipe with a chuck roast, but the meat came out very tough and would not shred like in the picture. What should I do differently next time? The only thing I can think of that could have messed it up was that I froze the meat, but I made sure it completely defrosted before searing it.
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Marzia — Reply
Hi Kimberly! It sounds like it just needed a little extra time in the slow cooker. Depending on the type of slow cooker you have, the timings can vary a little. If the meat doesn’t shred easily right away next time, just let it go for another hour in the slow cooker and then try shredding again. Hope that helps!
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Valentina — Reply
Hey ! I Will love to do this recipe bit i don’t have a crockpot. Can i do it with another way?
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Matt — Reply
Instead of a crock pot you can braise it in the oven. Use a pot with a tight fitting lid or aluminum foil, and cook at 250F for 5 hours.
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Andrea — Reply
This was sooo good. My hubby said it was the best beef burrito he has ever had. I served his in a tortilla with cheese and mine with sliced green olives.
I also made it in my instant pot in under an hour! Cook on high for 52 min, came out awesome! Thanks for a delicious recipe.5
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Becky — Reply
This recipe looks delicious. I was hoping to see an Instant Pot adaptation. Did you follow the recipe exactly, then cook on high pressure for 52 minutes on high pressure with all ingredients in the pot? Also, did you cut the meat into smaller portions for the Instant Pot?
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Catherine — Reply
Did you have to adjust the liquid at all? Did you sear the meat in the Instant Pot first?
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Info bisnis — Reply
i cooked this for my family dinner last night..and what they said?they totally love it..thanks for the recice 🙂
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Chels — Reply
After visiting Cuba this summer and becoming OBSESSED with their food, I can’t wait to try this recipe!
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Samia — Reply
I made this the other day and it’s amazing! I polished off the whole thing in a couple days and can’t wait to make it again!
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Amy — Reply
Do you think I could use crushed toms or purée instead of the two 8 oz cans of tomato sauce since I’d be adding tomato paste and spices?
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Marzia — Reply
Crushed tomatoes would work well with this recipe and you’d replace the sauce with equal parts of crushed tomatoes. For the puree, you’ll need to thin it out a bit. So I’d suggest using a 15oz can of puree along with 1 oz of water.
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Elizabeth — Reply
So, so good! My husband and I both loved it and the leftovers were just as tasty. It tastes exactly like the Ropa Vieja I order at a Cuban restaurant, except now I don’t have to go there to get it. I will be making this again and again and again!
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Adam — Reply
Absolutely delicious! Have made this twice.
The first time, I wasn’t able to get a chuck roast of the right size, so i ended up using i think a Bottom Round, seemed to work perfectly well, and since its not as fatty a cut, the beef ended up absorbing a bit more of the sauce so the liquid level at the end wasn’t as high.
Second time used orange pepper instead of green, and the right cut and it tasted basically the same.
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Mica — Reply
This recipe was amazing!! I made it with the grass fed beef we raise and we loved it so much, I would like to link your recipe to my blog. Thanks!!
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Audrey — Reply
One of the best things I have made in a long time. But I hint next time I make it,I will use first cut(flat cut) brisket..as I can get a bigger piece to make bigger shreds.But the sauce..incredible…
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Christine — Reply
I found this recipe on Pinterest and thought it sounded really good. In all actuality, it blew my mind! My entire family loved it and it has been added to my list of must cook recipes. It was easy to follow, simple ingredients and tastes gourmet. Thank you so much for sharing!!
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