Best 3 Cuban Ropa Vieja Crock Pot Recipes

Embark on a culinary journey to the heart of Cuba with Ropa Vieja, a traditional dish that translates to "old clothes." This savory and flavorful dish is a testament to the Cuban tradition of using simple, everyday ingredients to create extraordinary meals. Our collection of Ropa Vieja recipes caters to every taste and cooking preference. Whether you prefer the classic slow-cooked version simmering in a pot of flavorful broth or a modern take using a pressure cooker or crock pot, we have a recipe that will satisfy your cravings.

For those who love the authentic experience, our traditional Ropa Vieja recipe takes you on a culinary adventure with beef chuck roast braised in a rich tomato-based sauce, enhanced with spices, peppers, and a hint of acidity from white wine. The result is fall-apart tender beef that pairs perfectly with fluffy white rice and black beans. If you're short on time, our quick and easy Ropa Vieja recipe offers a delightful twist, using ground beef instead of chuck roast, making it a perfect weeknight meal. And for those who love the convenience of a slow cooker, our crock pot Ropa Vieja recipe allows you to set it and forget it, resulting in a tender and flavorful dish that's perfect for busy schedules.

Check out the recipes below so you can choose the best recipe for yourself!

CUBAN ROPA VIEJA - CROCK POT (OAMC)

Cuban Ropa Vieja - Crock Pot (Oamc) image

A slow cooked Cuban "Beef Stew". A great way to have a hot dinner on the table with little fuss. Serve over rice or with tortillas for an easy dinner.

Provided by Brenda.

Categories Stew

Time 4h20m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

2 lbs beef flank steak
1 tablespoon vegetable oil
1 cup beef broth
1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 small onion, sliced
1 green bell pepper, seeded and sliced into strips
2 garlic cloves, chopped
1 teaspoon fresh cilantro, chopped
1 tablespoon olive oil
1 tablespoon vinegar

Steps:

Heat vegetable oil in a large skillet over medium-high heat.
Brown the flank steak on each side, about 4 minutes per side.
Transfer beef to a slow cooker.
In a large bowl, mix together the beef broth, tomato sauce, tomato paste, onion, bell pepper, garlic, cilantro, olive oil and vinegar.
Stir until well blended.
Pour over flank steak in slow cooker.
Cover, and cook on High for 4 hours, or on Low for up to 10 hours.
When ready to serve, shred meat and serve with tortillas or rice.
If freezing ahead: Don't brown the meat, just put ingredients in a ziploc bag and place in freezer, flattened. (I like to fit it into a bowl that will fit into the crockpot, but you don't have to.
To cook from frozen: Thaw in refrigerator if desired (or put in frozen). Cook as directed above. If cooking from frozen add time for thawing.

CUBAN ROPA VIEJA (CROCK POT)

Cuban Ropa Vieja (Crock Pot) image

Make and share this Cuban Ropa Vieja (Crock Pot) recipe from Food.com.

Provided by dicentra

Categories Steak

Time 8h10m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

2 cubanelle peppers, seeded and sliced
1 cup sliced onion
1 (8 ounce) can tomato sauce
1/4 cup tomato paste
1 tablespoon olive oil
1 tablespoon cider vinegar
1 tablespoon minced garlic
1 teaspoon ground cumin
1 bay leaf
1/2 teaspoon salt
1 1/2 lbs boneless beef chuck steaks
1/3 cup pimento stuffed olive, plus
2 tablespoons chopped capers
1/3 cup chopped fresh cilantro

Steps:

Mix all ingredients except steak, alcaparrado and cilantro in a 3½-qt or larger slow-cooker. Top with steak; turn steak over to coat with mixture.
Cover and cook on low 8 to 10 hours or until steak is very tender. Transfer steak to a cutting board.
Remove and discard bay leaf. Tear steak in shreds using the two-forks method. Return shreds to cooker; stir in olives and chopped cilantro and serve.

Nutrition Facts : Calories 282.9, Fat 9.1, SaturatedFat 2.2, Cholesterol 97, Sodium 959.2, Carbohydrate 15.3, Fiber 3.4, Sugar 7.6, Protein 35.3

CROCK POT CUBAN FLANK STEAK (ROPA VIEJA)

Crock Pot Cuban Flank Steak (Ropa Vieja) image

Another Cuban staple that I learned to cook while in Miami.

Provided by Pamela Rappaport

Categories Beef

Time 8h15m

Number Of Ingredients 11

Ingredients

1 beef flank steak
1 onion, chopped
1 green bell pepper, chopped
2 clove garlic, minced
1 tsp dried oregano leaves
1/2 tsp ground cumin
salt and pepper
1 tsp sazon seasoning or sub 1/2 tsp accent
1 can(s) 15 oz can diced tomatoes
1 can(s) tomato sauce, small can
2 Tbsp tomato paste

Steps:

1. Place everything in a crock pot and cook on low about 8 hours. The meat should pull apart with a fork.
2. When done, move the meat to a serving bowl. Pour sauce into a sauce pan and bring to a boil on the stove. Reduce by about 1/2.
3. While the sauce is reducing shred the meat with a fork. Pour the sauce over the meat and serve with rice.

Tips:

Choose the right cut of beef. Flank steak or skirt steak are good options, as they are flavorful and tender when cooked slowly.
Don't overcook the beef. Cook it until it is fall-apart tender, but not so long that it becomes dry.
Use a good quality tomato sauce. A homemade sauce is always best, but a store-bought sauce can also be used.
Add some vegetables to the pot. Onions, peppers, and carrots are all good choices.
Season the ropa vieja to taste. A combination of salt, pepper, cumin, and oregano is a good starting point.
Serve the ropa vieja with your favorite sides. Rice, beans, and plantains are all popular choices.

Conclusion:

Ropa vieja is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover beef, and it can also be made ahead of time and reheated when you are ready to serve it. Whether you are serving it for a special occasion or a casual weeknight dinner, ropa vieja is sure to be a hit.