Ropa Vieja is one of my favorite Cuban dishes. Here is my version, making it
a a delicious weeknight meal. Slow cooker and Instant Pot recipes are provided below. In our house, my husband and I both enjoy spicy food, our toddler is hit or miss. Sometimes she loves spicy food, sometimes she won’t eat it. So we’ve learned to save the extra spice for the end. If you like spicy and want to kick up the heat, add a little cayenne. I never want to ruin a meal by having it too spicy. We are still finding the perfect balance between levels of acceptable spice. After cooking the Ropa Vieja we sprinkled crushed red pepper and added pickled jalapenos. Yum! To save time, spiralize the peppers and onions and trim the noodles using scissors.
Serve with you favorite side dishes like, rice, Cuban style beans or plantains. Avocado, cilantro and lime make great garnishes too.
**Don’t get overwhelmed with the ingredient list, it’s mostly spices that many already have in the cupboard 🙂
Ropa Vieja
Equipment
- Pressure Cooker
- Slow Cooker
Ingredients
- 3 lbs Chuck roast Grass fed is best quality
- 2 peppers any color sliced thin Time saver, spiralize and trim with scissors
- 1 Onion sliced thin Time saver, spiralize and trim with scissors
- 1-2 Jalapeno sliced optional
- 5 cloves garlic minced
- 1 cup Olives, green or black
- 1 15oz can Crushed tomatoes or 2 cups fresh tomatoes roasted and pureed
- 2 TBSP tomato paste
- 2 TBSP Apple Cider Vinegar
- 1 Lime juiced
Seasoning Blend
- 2 tsp Ground cumin
- 1 tsp Onion powder Trader Joe's onion salt works well
- 2 tsp Smoked Paprika
- 1 TBSP Oregano
- 1/2 tsp Chipotle Powder Optional
- 2 Bay Leaves
- Salt & Pepper to taste
Instructions
Instant Pot Directions
- Prep seasoning in a small dish, set aside. Turn on Instant Pot to sauté function. Drizzle EVOO to coat the bottom of the pan. Season beef with sea salt and black pepper on both sides. Sear the chuck roast about 1-2 per side. Remove and set aside. Add onions, peppers & garlic. Sauté until onions are translucent. Add tomatoes, tomato paste and seasonings, bay leaves apple cider vinegar and lime juice. Stir. Add beef on top. Press cancel. Manual High for 60 minutes, Natural Pressure release. Shred beef with 2 Forks and stir into the sauce. If sauce is too thin, press sauté function to evaporate some of the liquid.
Slow Cooker Directions
- Prep seasoning in a small dish, set aside. Add EVOO to coat the bottom of the slow cooker. Add onions, peppers, garlic, tomatoes, tomato paste and seasonings, bay leaves apple cider vinegar and lime juice. Stir. Add beef on top. Place lid on top. Cook low for 6-8 Hours. Shred beef with 2 Forks and stir into the sauce.
