Slow Cooker Cuban Shredded Beef, also known as Ropa Vieja, is a simple savory recipe when you are looking for a flavorful dinner to simmer all day long while you worry about more important things.
If you are looking for an easy meal but you are sick of the same ol’ dishes you’ve been making since the Bay of Pigs still seemed like a good idea, I have the recipe for you. This Ropa Vieja, or Cuban Shredded Beef, is a simple slow cooker recipe where you just dump everything right into the pot and let it do it’s thing all day. Plus, as an added bonus your whole house will be filled with the rich fragrance of cumin and oregano bathing in tomato sauce all afternoon!
What is Roja Vieja
Ropa Vieja is a Cuban shredded beef that is slow cooked in a tomato-based sauce for hours until tender and flavorful. Ropa Vieja means “old clothes” and is one of the national dishes of Cuba, but it is also enjoyed throughout the Carribean. Traditionally this dish is made with flank steak, however many people today create it with chuck roast due to its fat content, tenderness, and flavor.
How to Make Ropa Vieja – Cuban Shredded Beef
Needless to say, you will want a slow cooker for my recipe. If you have a 5 or 6 quart slow cooker (affiliate link), this is a great recipe to double so you have leftovers you can enjoy later in the week. Otherwise, you can certainly make this Ropa Vieja in a Dutch Oven (affiliate link) instead, and let it simmer on low all day. If using a Dutch oven you have the added advantage of being able to sear the beef in the pot for additional flavor.
All of the ingredients are combined in the slow cooker, or pot and simmered for approximately 6 hours. At this point, the beef should be fork tender and falling apart. Simply shred the beef and it is ready to serve!
How to Serve Ropa Vieja
This slow cooker Cuban shredded beef is perfect for a variety of applications, you can serve it traditionally over white rice and Cuban black beans, make a Ropa Vieja sandwich, or you can also serve it along with tortillas to create a saucy burrito you won’t be able to put down! This recipe has similar flavors to my Mexican shredded beef recipe, however, it is certainly saucier and I love the addition of sliced peppers and onions.
I didn’t think about it in time when I was cooking, but this would be another ideal application for a dollop of my Cilantro Lime Sour Cream! I encourage you to check out the recipe and serve it alongside the Cuban shredded beef!
- 2-2 1/2 lbs beef chuck roast
- 6 cloves garlic (chopped)
- 1 green bell pepper (sliced)
- 1 medium onion (sliced)
- 16 oz can tomato sauce
- 4 oz can chopped green chilies
- 2 tablespoon tomato paste
- 1 tablespoon ground cumin
- 1 tablespoon white vinegar
- 2 teaspoons dried oregano
- 2 teaspoons salt
- 1/2 teaspoon red pepper flakes
- cilantro white rice, cuban-style black beans, and tortillas (optional)
Add all ingredients for the Cuban Shredded Beef into a slow cooker and cook on high for six hours, or until beef is tender and falling apart.
Serve on top of white rice, black beans and sprinkled with cilantro. Tortillas are optional.
This recipe was inspired from http://littlespicejar.com/cuban-shredded-beef-slow-cooker/
Cook time will vary depending on thickness of the meat.
IF YOU LIKED THIS RECIPE check out my Classic Cuban Sandwich too!
This recipe was originally published on FoxValleyFoodie.com September 9, 2016.
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