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Mini Crock Pot Ropa Vieja brings the flavors of Cuba’s national dish to your table, fall-apart tender shredded beef slow‑cooked in a rich tomato-pepper sauce. This single serving version is simple, hands-off, and deeply flavorful.
Featured Comment
“This is the third time I’ve made this recipe. And if I live long enough there will be a 30th or 40th time, it is that good. It is simple, healthy and with the spice mix extremely delicious and satisfying.”
– Gerard
Why You’ll Love This Recipe
- Tender, Flavorful Beef: Slow cooking transforms a budget-friendly cut into melt-in-your-mouth shredded beef.
- Easy and Hands-Off: Add everything to a mini crock pot and let it cook.
- Bold, Warm Spices: A mix of seasonings create rich, layered flavor.
- Nutritious and Filling: Packed with protein and vegetables.
- Versatile: Serve over rice, in tacos, or as a sandwich filling.
Ropa Vieja is a traditional Cuban dish made with shredded beef, peppers, onions, garlic, and tomatoes. The name means “old clothes” in Spanish, referring to the way the beef shreds into long, soft strands. It’s often considered Cuba’s national dish and is traditionally simmered low and slow until the beef becomes fall-apart tender and infused with the savory, spiced sauce.
I love how rich and comforting Ropa Vieja is, and this small slow cooker version keeps all the traditional flavor with less work. Made in a 1.5-quart slow cooker, it’s the perfect size for one person – no leftovers, no waste.
If you’re new to Ropa Vieja, this easy single serving recipe is a simple and flavorful way to enjoy a classic Cuban dish.
Try our other single serving mini crock pot recipes like slow cooker ribs for one, small slow cooker pot roast, white chicken chili for one, and small slow cooker meatloaf.
Ingredients
If you have any ingredients leftover from this single serving ropa vieja recipe, check out our Leftover Ingredients Recipe Finder.
- Onion: Adds natural sweetness and depth. Use white, yellow, or red onions. Leftover onions can be used in chicken paprika for one and single serving creamy tomato soup.
- Bell Pepper: I prefer red, but any color works. For a spicier version, try poblano peppers. Use extras in lo mein for one, crab cakes for one, or pepper steak for one.
- Chuck Roast: A flavorful cut that becomes tender in the slow cooker. Bottom round or rump roast also work well. Use leftover beef in a small slow cooker pot roast, Hungarian goulash for one, or our single serving stovetop pot roast.
- Avocado Oil: Used for searing the beef. Olive oil, canola oil, vegetable oil, or butter are good alternatives.
- Beef Broth: Deepens the beefy flavor. Vegetable broth is a suitable substitute. Use extra broth in taco soup for one or Irish stew for one.
- Tomato Paste & Diced Tomatoes: Tomato paste thickens the sauce, while diced tomatoes add texture and acidity. Use leftovers in a small batch of baked black bean tacos and spanish rice for one.
- Spanish Olives: Add a tangy, briny flavor. Green or black olives can be used, or leave them out if preferred, though they contribute to the dish’s signature taste.
See recipe card below for a full list of ingredients and measurements.
Recipe Variations
Try one of these simple variations to change up your ropa vieja:
- Chicken Ropa Vieja: Use boneless, skinless chicken thighs or breasts instead of beef. Cook and shred.
- Spicy Ropa Vieja: Add jalapeños, red pepper flakes, or cayenne. Top with hot sauce.
- Ropa Vieja Tacos: Serve in homemade flour tortillas with lettuce, tomato, cheese, or salsa.
- Cuban Sandwich: Use the beef with pickles, Swiss cheese, and mustard. Press between Cuban or homemade french bread.
How To Make Ropa Vieja In A Mini Crock Pot
These photos and instructions help you visualize how to make traditional ropa vieja in a mini slow cooker or in a mini Crockpot. See the recipe card below for ingredient amounts and full recipe instructions.
- Layer the Vegetables: Add sliced onions and bell peppers to the bottom of a 1.5 or 2-quart slow cooker.
- Make the Seasoning Mix: In a small bowl, mix together oregano, paprika, cumin, cinnamon, turmeric, salt, and black pepper.
- Season the Beef: Pat the chuck roast dry with paper towels and rub the seasoning mix all over the beef.
- Sear the Roast: Heat oil in a 10-inch skillet over medium heat. Sear the roast for about 2 minutes per side until browned. Transfer to a plate.
- Insert Garlic: Cut two small 1-inch slits in the top of the roast. Use your fingers to widen the slits slightly and insert whole garlic cloves into the openings. This method infuses the meat with garlic flavor that softens and deepens as it cooks.
- Add to Slow Cooker: Place the seared roast on top of the onions and peppers.
- Mix the Broth: In a small bowl, whisk together beef broth and tomato paste. Pour over the roast.
- Add Tomatoes and Olives: Pour in the diced tomatoes and scatter the olives on top.
- Slow Cook: Cover and cook on low for 8 hours or high for 4 to 5 hours, until the meat is tender.
- Shred and Finish: Remove the roast, shred with a fork, and return it to the slow cooker. Stir and cook for 10 more minutes.
Pro Tip: Taste before serving, some beef broths are saltier than others. Adjust the seasoning if needed.
Serving Suggestion: Enjoy as-is for a low-carb meal, or serve over baked white rice for a more filling option.
Expert Tips
- Sear First: Heat the skillet before adding the beef. Sear until each side develops a deep, brown crust for the best flavor.
- Insert Garlic Evenly: Space the garlic cloves throughout the roast so the flavor spreads evenly as it cooks.
- Use the Right Slow Cooker: A 1.5 or 2-quart slow cooker works best for this recipe, ensuring even cooking and proper moisture levels.
- Layer Vegetables First: Add onions and peppers to the bottom of the slow cooker to create a flavorful base that enhances the beef as it cooks.
Storage & Make-Ahead Tips
- Store: Refrigerate leftovers in an airtight container up to 3 days.
- Freeze: Freeze in a sealed container for up to 3 months. Thaw overnight in the fridge.
- Reheat: Warm gently on the stove or in the microwave.
Frequently Asked Questions
A 1.5-quart or 2-quart slow cooker is best for this single serving recipe.
Yes, but use a 3-quart slow cooker.
Searing is recommended for better flavor, but you can skip it if you’re short on time.
Yes, boneless, skinless chicken thighs or breasts can be used. Just follow the same steps and shred the chicken after cooking.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve made this mini slow cooker ropa vieja recipe, I’d love to hear how it turned out for you. Please rate the recipe and share your thoughts in the comments below.
Snapped a photo? Tag us on Instagram; we’d be thrilled to see your creation!
Mini Crock Pot Ropa Vieja For One
Equipment
Ingredients
- ½ small onion -sliced into ¼ inch thick pieces
- 1 small red bell pepper (or ½ medium-sized bell pepper), sliced into ¼ inch thick pieces
- ½ teaspoon dried oregano
- ½ teaspoon paprika
- ¼ teaspoon ground cumin
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground turmeric
- ¼ teaspoon salt
- ⅛ teaspoon coarsely ground black pepper
- 8 ounces boneless chuck roast
- ½ tablespoon canola oil , vegetable oil or avocado oil
- 2 cloves garlic
- ¾ cup beef broth
- 2 tablespoons tomato paste
- 1 cup canned diced tomatoes (Use about half of a 14-ounce can of diced tomatoes, including some of the juices from the can)
- 6 Spanish olives
Instructions
- Add sliced onions and bell peppers to the bottom of a 1.5 or 2-quart slow cooker.
- In a small bowl, mix together oregano, paprika, cumin, cinnamon, turmeric, salt, and black pepper.
- Pat the chuck roast dry with paper towels and rub the seasoning mix all over the beef.
- Heat oil in a 10-inch skillet over medium heat. Sear the roast for about 2 minutes per side until browned. Transfer to a plate.
- Cut two small 1-inch slits in the top of the roast. Use your fingers to widen the slits slightly and insert whole garlic cloves into the openings.
- Place the seared roast on top of the onions and peppers.
- In a small bowl, whisk together beef broth and tomato paste. Pour over the roast.
- Pour in the diced tomatoes and scatter the olives on top.
- Cover and cook on low for 8 hours or high for 4 to 5 hours, until the meat is tender.
- Remove the roast, shred with a fork, and return it to the slow cooker. Stir and cook for 10 more minutes.Pro Tip: Taste before serving, some beef broths are saltier than others. Adjust the seasoning if needed.Enjoy as-is for a low-carb meal, or serve over rice for a more filling option.
Notes
- Sear Properly: Heat the skillet before adding the beef. Sear until each side develops a deep, brown crust for the best flavor.
- Insert Garlic Evenly: Space the garlic cloves throughout the roast so the flavor spreads evenly as it cooks.
- Use the Right Slow Cooker: A 1.5 or 2-quart slow cooker works best for this recipe, ensuring even cooking and proper moisture levels.
- Layer Vegetables First: Add onions and peppers to the bottom of the slow cooker to create a flavorful base that enhances the beef as it cooks.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Wonderful flavor. Followed recipe with no changes. A keeper.
I enjoyed Ropa Vieja so much that I looked it up online and discovered this translates to “old clothes” from Spanish. Perhaps their way of saying “comfort food” and this recipe is just that! I made this for Cinco de Mayo but this is going to be made often. I accidentally doubled the beef because I forgot to cut the piece of beef in half but it seemed a happy accident. Chuck has more fat and fat is flavor. I stuffed the beef in with the veggies and liquid until my little Crockpot was full to the top. It was getting late in the day so I assumed I’d be eating late but it was done an hour ahead of the 4 hour cook time! It was delicious with crusty bread. Needless to say I happily have leftovers for Seis de Mayo!