Cuban Ropa Vieja is tender beef that’s slow cooked in a savory broth with wine, tomato sauce and Latin spices, then shredded to look like rags, hence the name. This recipe can be made in a slow cooker or instant pot (instructions below)!

I’m a HUGE slow cooking fan, and this was one of the first recipes I made when I got my first slow cooker. Ropa vieja is Spanish for “old clothes”. The name for this dish comes from the shredded beef, which looks like old, tattered clothing. This classic Cuban dish is traditionally braised for hours on the stove top, until the meat is tender enough to shred. That makes it the kind of dish that needs a bit of planning if you’re making it on a whim.

My slow cooker Cuban ropa vieja captures all the deliciousness of this traditional dish, and makes it weeknight friendly! You need about 10-15 minutes to prep the slow cooker, and then you just set it and go about your day. You can even do all this prep the night before and just pop the ceramic insert into the fridge (covered). In the morning, pop the insert into the slow cooker, turn it on, and you’re done! Come home to a fully cooked roast that’s ready for shredding and serving in 15 minutes or less.

Want to make this recipe in an Instant Pot or other electric pressure cooker?
You absolutely can! I like using the saute function first, to get the sofrito going, and then to brown the meat before setting it to cook on manual. Cook the ropa vieja for 35 minutes on manual/high pressure setting, then let it release naturally for 15-20 minutes. Shred the beef, and toss it back into the sauce. The great thing about Cuban ropa vieja is it tastes even more amazing after sitting in the fridge overnight. I love making a big batch and then dividing it into freezer bags, because the dish reheats beautifully. I also love using leftovers to make ropa vieja sliders, or Colombian empanadas.


Slow Cooker Ropa Vieja (Cuban Shredded Beef Stew)
Ingredients
- 1 tablespoon olive oil
- 2 1/2 – 3 lb flank steak or skirt steak
- 1 tsp Adobo seasoning
- 2 tbsp sofrito
- 1 tsp Sazon seasoning
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- 8 ounces tomato sauce
- 1/4 cup dry red wine optional
- 1 cup low sodium beef broth or stock
- 2 dried bay leaves
- 1 cube beef bouillon
- 2 tablespoons pimento-stuffed olives
- 2 tbsp fresh cilantro, chopped optional
- 1/3 cup jarred roasted red peppers, sliced
- salt and pepper, to taste
Instructions
Slow Cooker Instructions
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Season the beef with 1 teaspoon of adobo seasoning.
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Heat up a pan on medium-high heat and drizzle in the olive oil. Sear the beef on both sides for 2-3 minutes, until it is browned. Take the beef out of the pan and set it aside.
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Place the roast into the liquid.
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Cook the roast on low for 8 hours or high for 4. When the roast is done, pull it out of the sauce and shred with a 2 forks.
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Remove the bay leaves. Add the sliced roasted red peppers and cilantro into the sauce.
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Add the shredded beef back into the sauce. Taste for final seasoning, and add salt if needed. Serve hot.
Instant Pot Instructions
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Season the beef with 1 teaspoon of adobo seasoning.
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Set the Instant Pot on the "Saute" setting, and drizzle in the olive oil. Sear the beef on both sides for 2-3 minutes, until it is browned.
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Add the red wine, beef broth, bay leaves, beef bouillon and olives into the IP, and stir.
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Put the lid on the instant pot and lock into place. Set the timer on manual/high for 35 minutes.
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Once the timer goes off, let the instant pot pressure release naturally for 15-20 minutes.
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Remove the lid, and shred the beef with 2 forks. Add the shredded beef back into the sauce, and toss in the sliced red peppers and cilantro. Taste for seasoning, and adjust as needed. Serve hot.

26 comments
Hi, I tried making this but it burned in the IP. I added 1/2 cups of beef broth and 8 Oz of tomato sauce including the other seasoning. Is there anything that I could’ve done differently? Thank you!
Hi it’s hard to know but it could be caused by mixing the tomato sauce with the broth or using a leaner cut of meat. Some pressure cookers recommend that you do not mix in thick, saucy ingredients such as tomato paste or tomato sauce with other ingredients. Simply layer the thick sauce on top of the other ingredients. You can also try adding another 1/2 cup of liquid.
Thank you Janese! I added in one more cup of beef broth and it turned out amazing by itself and with your guide on empanadas.
I love your recipe so much! I’d like to make it for a group of 10 in a pressure cooker. Should i adjust the cooking time for it, if so by how much? Do you think an 8 qt pressure cooker will suffice for 5 lbs of flank?
Hi Madelin, I’m not sure if the cooking time would change, but check out this blog post, it may help with your question! https://www.365daysofcrockpot.com/how-to-double-instant-pot-recipes/
So good!!!Best cuban ropa vieja I have ever eaten. I love your latin recipes.
Can I add potatos to this
Absolutely!
And carrots? Or should I just do the potatoes? Carrots might change the flavor?
Definitely can add carrots as well! Check out my recipe for Carne Guisada, it features both potatoes and carrots! Carne Guisada (Puerto Rican Beef Stew)
I’ve got almost 10 lbs of flank steak to cook for 25-30 people. Can this be slow cooked in the oven? Hope you can help.
Definitely, cook at 325F, low and slow until the meat is tender.
Thanks! I’m using flank steak, any idea how long or to what temperature I should cook it so it’s tender enough.\? I’ve never cooked flank steak before.
I’d say 325F for 3-4 hours.
can I make your recipe slow cooker Ropa Vieja with a 2lb brisket ?
Definitely!
This looks delish!
Cheers!
Hi:
How many people will this serve? I plan on serving with Spanish rice, cuban style black beans, and plantains. I will have 10 adults and 2 kids.
Thanks
Hi Paul, a 3 lb roast will feed about 4-5 people so you can adjust the recipe by cooking a larger roast.
Made this recipe tonight and it’s amazing!! I’ve always been intimidated to make ropa vieja but not anymore!! Thanks!
That’s awesome Judi, glad you enjoyed the recipe!
Third time making this and still a hit. Eyes pop out at the first taste!
That’s awesome Jessica! So glad to hear it!
This turned out great! I’ve made a few ropa vieja recipes, but this is the best I’ve found. Thanks!
That’s great Kristen! So glad you enjoyed it!