Dominican-Style Ropa Vieja (Carne Ripiada) — Tender Slow Cooker Shredded Beef

There’s a special kind of comfort in a pot of shredded beef slowly doing its thing while the house fills with sazón. In the DR, we call it carne ripiada—juicy strands of beef cooked low and slow with sofrito, tomatoes, and peppers. Across the Caribbean, you’ll also hear ropa vieja, a Cuban classic with a similar soul.

However you know it, the end result is the same: tender beef that practically melts over arroz blanco with a side of habichuelas and a few tostones for crunch. For a full Dominican spread, try it with Moro de Habichuelas Negras (Black Beans and Rice) or keep it simple with White Rice (Arroz Blanco) and Maduros—pure Caribbean comfort.

Step-by-Step Instructions

Start by seasoning the flank steak with salt, black pepper, oregano, and sofrito, rubbing it all over so the flavors stick. Heat half of the oil in a heavy pot over medium-high heat and sear the beef on both sides until lightly browned—this quick caramelization builds big flavor later.

Transfer the beef to your slow cooker and add the garlic, bell pepper, red onion, tomato sauce, and olives. Pour in just enough water to barely cover the meat. Cover and cook on LOW for about 8 hours (or HIGH for 4½ hours) until the beef is fork-tender. 

Shred directly in the pot with two forks, mixing the meat back into the sauce so every strand gets saucy. Taste and adjust salt to your liking, then finish with fresh cilantro.

Serving Suggestions

• Spoon over White Rice (Arroz Blanco) with a ladle of Dominican Beans on the side, and maduros.
• Make a comfort platter with Moro de Habichuelas Negras (Black Beans and Rice) and Air Fryer Tostones.
• Turn leftovers into beef tacos or stuffed venezuelan arepas; add a squeeze of lime and sliced avocado.
• For a party spread, serve alongside a fresh salad with a drizzle of Creamy Cilantro Dressing.

Storage Tips

Fridge: Keep cooled shredded beef in an airtight container up to 4 days.

Reheat: Warm gently on the stovetop with a splash of water or beef broth to loosen the sauce.

Freeze: Up to 3 months in freezer-safe bags. Thaw overnight in the fridge, then reheat as above.

Recipe Tips

• Searing is worth the extra 5 minutes—it deepens the flavor and gives the sauce a rich base.
• Peppers are flexible: red is sweet and vibrant, but any color works. Add sliced carrots or potatoes if you like.
• Salt levels vary depending on your olives and tomato sauce—always taste and adjust at the end.
• Prefer stovetop? Braise covered at a gentle simmer until tender (2–3 hours), adding splashes of water as needed.

Dominican-Style Ropa Vieja (Carne Ripiada)

Author: Vanessa

A slow cooker take on Dominican carne ripiada—ultra-tender shredded beef simmered with sofrito, peppers, olives, and tomato sauce. Perfect over rice with beans and tostones.

4.82 from 16 votes

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Prep Time 15 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 15 minutes mins

Course Main Course

Cuisine Cuban, Dominican, Latin

Servings 8 servings

Calories 231 kcal

Equipment

• 1 slow cooker

Ingredients

  

1x2x3x

• ▢ 2 lb 900 g flank steak
• ▢ 1 teaspoon 6 g salt, more to taste
• ▢ ½ teaspoon 1 g ground black pepper
• ▢ 1 tablespoon 3 g dried oregano
• ▢ 4 tablespoons 60 ml sofrito
• ▢ 4 tablespoons 60 ml vegetable oil, divided
• ▢ 4 garlic cloves peeled
• ▢ 1 medium 150 g red bell pepper, chopped
• ▢ 1 small 110 g red onion, chopped
• ▢ ½ cup 120 ml tomato sauce
• ▢ ¼ cup 40 g pimiento-stuffed green olives, drained and sliced
• ▢ 1 tablespoon 4 g fresh cilantro, chopped
• ▢ Water just enough to cover the meat in the slow cooker

Instructions

 

• Pat the flank steak dry. Rub all over with salt, black pepper, oregano, and sofrito.
• Heat 2 Tbsp (30 ml) oil in a heavy skillet over medium-high. Sear steak until lightly browned, 2–3 minutes per side.
• Transfer steak to the slow cooker. Add garlic, bell pepper, red onion, tomato sauce, and olives. Pour in just enough water to barely cover the meat.
• Cover and cook on LOW for 8 hours (or HIGH for 4½ hours) until the beef is fork-tender.
• Using two forks, shred the beef directly in the cooker and mix it back into the sauce. Taste and add more salt if needed.
• Optional finish: Stir in the remaining 2 Tbsp (30 ml) oil for a silkier sauce.
• Sprinkle with cilantro and serve hot over rice with beans and tostones.

Notes

• Searing = flavor. Don’t skip it.
• Adjust salt at the end to account for olives and tomato sauce.
• Add other veggies (carrots, mushrooms, potatoes) for extra texture and sweetness.

Nutrition

Calories: 231kcalCarbohydrates: 2gProtein: 25gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gTrans Fat: 0.05gCholesterol: 68mgSodium: 850mgPotassium: 455mgFiber: 1gSugar: 1gVitamin A: 98IUVitamin C: 2mgCalcium: 42mgIron: 2mg

The nutritional information of this recipe and all recipes on mydominicankitchen.com is only an estimate. The accuracy of any recipe on this site is not guaranteed.

Keywordhow to make ropa vieja, How to make shredded beef, ropa vieja recipe

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