Name: Cuban Ropa Vieja
Prep time: 15 min
Cook time: 60 min
Total time: 70 min
Ingredients: 2 lb chuck roast; 1 green bell pepper (thinly sliced); 1 red bell pepper (thinly sliced); 1 medium onion (thinly sliced); 1 head garlic (minced); 1/4 cup green olives (sliced); 1 cup chicken stock; 1 tbsp goya adobo seasoning; 1 tsp chili powder; 1 tsp cumin; 1 tsp oregano; 1 tbsp red wine vinegar; 6 oz tomato paste; 28 oz diced tomatoes; 2 tbsp olive oil

Ropa Vieja is a cuban dish that is a shredded beef stew that is cooked in one of the most flavorful tomato sauces you'll ever taste. I decided to make this dish because it randomly popped into my head and chuck roast just so happened to be on sale. I needed something new and different to make, and this checked off all the boxes. Anything cooked in a sauce or broth is going to be a winner because all the added ingredients get to marry together and create something full of depth and flavor. This recipe is perfect for a slow cooker or instapot to really get the meat tender and a developed sauce.  It's so flavorful and after seeing how easy it is to make, it will be made in your home plenty of times

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Ropa Vieja Ingredients — Some ingredients needed for the dish.

Chuck Roast for Ropa Vieja — Season both sides of chuck with salt & pepper. I cut it in half so it fit better in the pot.

seared chuck for ropa vieja — Add olive oil to the pot and sear on both sides for 3 minutes each.

All ingredients for ropa vieja — Add the rest of the ingredients to the pot. If using a pressure cooker/instapot cover and cook for 1 hour. For a slow cooker, cook on low for 8 hours.

Take out the beef and shred with two forks.

Serve the ropa vieja over rice and enjoy!

Ropa Vieja is also good served with a side of tostones. The recipe can be found here!

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Cuban Ropa Vieja

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Course: Main Course

Cuisine: Cuban

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

Servings:

Author: Itaira

Ingredients

2 lb chuck roast
1 green bell pepper thinly sliced
1 red bell pepper thinly sliced
1 medium onion thinly sliced
1 head garlic minced
1/4 cup green olives sliced
1 cup chicken stock
1 tbsp goya adobo seasoning
1 tsp chili powder
1 tsp cumin
1 tsp oregano
1 tbsp red wine vinegar
6 oz tomato paste
28 oz diced tomatoes
2 tbsp olive oil

Instructions

Add olive oil to instapot on sauté setting. Season beef with salt and pepper and sear for 3 minutes each side.
Add remaining ingredients to the pot and press cook for an hour.
Be carefully to release all press before opening pot. Take out the beef and shred it with 2 forks. Add meat back to sauce and serve.

Notes

This recipe can also be cooked in a slow cooker. Sear meat on stove on all sides and then add all ingredients to slow cooker for 6 hours high and 8 hours low.

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