Hamilton Beach Homepage

Slow Cooker Ropa Vieja

The slow cooker is one of our favorite cold-weather appliances. It’s great for making hearty chili and melt-in-your-mouth pot roast – two of our favorite fall meals. But if you’re looking for new recipes and want take a break from the slow cooker classics, add slow cooker ropa vieja to your must-try list.

Slow Cooker Ropa Vieja

Yield: Serves 8-10
Author: Hamilton Beach Test Kitchen


  • 2 cans (10.5 ounces) medium heat diced tomatoes and green chiles
  • 1 can (8 ounces) tomato sauce
  • 1/2 cup chopped cilantro, divided
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • ¾ teaspoon ground cumin
  • ¾ teaspoon coarse black pepper
  • 1 (3 ½ to 4 pounds) flank steak, cut into 4 pieces
  • 3 cloves garlic, minced
  • 1 medium onion, halved and sliced
  • 1 medium green pepper, halved, seeded and sliced
  • 1 medium red pepper, halved, seeded and sliced
  • 1 medium yellow pepper, halved, seeded and sliced
  • 1 cup pitted stuffed Spanish olives
  • 3 tablespoons drained capers
  • Cooked white rice
  • Flour tortilla


  1. In a slow cooker crock, stir together diced tomatoes, tomato sauce, ¼ cup chopped cilantro, basil, salt, cumin and black pepper.
  2. Add flank steak to crock and and top with onion, peppers and garlic.
  3. Cover slow cooker and cook on HIGH for 5 ½ to 6 hours or LOW for 10 1/2 to 11 hours.
  4. Remove flank steak to a cutting board. Using 2 forks, shred meat and return to crock.
  5. Add olives, capers and remaining cilantro. Stir until blended.
  6. Serve with rice or in a tortilla.

We love experimenting with international recipes and lately, we’ve seen in influx of Cuban recipes online – whether it’s piled-high mojo pork on Instagram or traditional cuban sandwiches on Pinterest. Feeling inspired by Cuban flavors, the Test Kitchen developed a version of ropa vieja for the slow cooker.

Ropa vieja is a classic Cuban shredded beef dish. It’s packed full of flavor and will satisfy those with a love of all things tangy (there are plenty of delicious Spanish olives and vinegar to go around).

In the slow cooker crock, stir together diced tomatoes, tomato sauce, cilantro, basil, cumin, salt and pepper. Add flank steak to the crock and top with onions, red and green bell pepper, and garlic. Cook on HIGH for 5 ½ to 6 hours or on LOW for 10 ½ to 11 hours.

When the steak is finished cooking, remove it and shred using two forks (the meat should shred easily after cooking low and slow). Returned the shredded meat to the crock and stir in olives, capers and cilantro before serving. The bright olives, red and green bell peppers, and fresh cilantro make the dish truly a feast for the eyes.

Use your Hamilton Beach® rice cooker to make white rice or spanish rice to serve alongside your ropa vieja or plug in the deep fryer and make fried plantains for the ultimate Cuban feast. End the meal with a slice of tres leches cake and a piping hot cup of silky Cuban coffee to turn your dinner table into a day-trip to Havana.

Other slow cooker recipes to try:



Related Posts

Nicoise salad with grilled tuna

Nicoise salad is a French salad with tuna, hard-boiled egg, green beans, potatoes, olives and other vegetables. It is often served with a refreshing vinaigrette dressing. ...

How to get perfectly cooked eggs every time

A Hamilton Beach® Egg Cooker is the ultimate small kitchen appliance for quickly cooking the perfect egg. From poached eggs to omelets to hard, medium and soft-boiled eggs, this handy little tool is all you need to enjoy eggs for breakfast, lunch,...

8 new pasta recipes from some of our favorite influencers

Let us help you take the guesswork out of making fresh pasta at home. We’ve rounded up some of our favorite influencer-created recipes to help you cook perfectly textured and delightfully delicious pasta using the Hamilton Beach® Electric Pasta...


Leave a Reply

Your email address will not be published. Required fields are marked *