Slow Cooker Shredded Beef (Pulled Beef Recipe)

Limit the time spent in front of the stove with this simple, easy, juicy, flavorful and perfectly tender Slow Cooker Shredded Beef. It only takes 15 minutes to prep this Ropa Vieja, it’s a true dump and go recipe.

I have a real obsession with Cuban food. One of my favorite Cuban dishes is their Ropa Vieja. This recipe is a similar version made more in the style of the Dominican “carne ripiada” or shredded meat.

Both carne ripiada and ropa vieja consist of a piece of beef, such as flank steak, cooked over low heat for a very long time until very tender to then be shredded.

In an attempt to make it easier for myself and avoid the time spent in front of the stove looking over a pot, I decided to cook the meat in the slow cooker, which gave me extra time throughout the day for other things.

Recipes that don’t require me to be in the kitchen for hours and allow me the time to share special moments with my family are my favorite. This Slow Cooker Shredded Beef is simple, easy, juicy and very flavorful. Perfect any day of the week.

If you love your slow cooker, be sure to check out The Best Ever Latin Slow Cooker Recipes and my Slow Cooker Taco Chicken Chili

Ingredients

• Flank steak
• Salt and pepper
• Oregano
• Sofrito
• Vegetable oil
• Garlic
• Red bell pepper
• Red onions
• Tomato sauce
• Olives
• Fresh cilantro

How to make slow cooker shredded beef

• Season the meat with salt, pepper, oregano and sofrito.
• In a cast iron pot, heat half the oil at medium-high heat and sear the meat just until golden brown.

• Place in a slow cooker. Add the garlic, bell pepper, onion, tomato sauce, olives and enough water just to cover the meat. Cook on low for about 8 hours or high for 4 hours and 30 minutes.
• Using two forks, shred the meat. Taste and add extra salt if needed.
• Sprinkle with fresh cilantro and serve warm over rice, beans and tostones.

What’s the best steak to use?

I like to use flank steak for this recipe as it’s a very flavorful cut of meat. It’s pretty tough and it benefits from a long and slow cook to tenderize it. If you can’t get flank steak, skirt steak will also work well.

What do you serve it with?

I like to serve this dish with white rice and tostones for a really heart meal. If you are trying to cut down on the carbs, you can serve it with cauliflower rice and steamed veggies. This beef is super delicious and I’ve even been known to pile it into tacos!

Can you make shredded beef ahead of time?

Yes! This is a great make ahead dish and it’s perfect for freezer meals too!

Refrigerate

Let the beef cool to room temperature and then place it in an airtight container in the fridge. It will keep well for 3 to 4 days and can be reheated on the stovetop.

Freeze

Let the beef cool to room temperature and then place it in an airtight container or portion it into ziplock bags to freeze. It will keep well up to 3 months. Thaw the beef in the fridge overnight before reheating on the stovetop.

Recipe Notes and Tips

• Don’t skip the searing of the beef. This will caramelize it and add a rich flavor to the finished dish.
• Taste the beef before serving and adjust the seasoning to suit your tastes.
• I like to use red bell pepper in this recipe, but you can use any color you have to hand. You can also add in other veggies if you like, like carrots or mushrooms.

More Easy Beef Recipes

• Beef Picadillo
• Mashed Potatoes and Beef Casserole (Pastelón de Papas)
• 20-Minute Black Beans, Beef and Avocado Quesadillas
• Rabo Encendido (Spicy Dominican Oxtail Stew)