Fast and Easy Ropa Vieja Using Basil Bagna and a Pressure Cooker

Can be done in a slow cooker or a dutch oven, just cooks much longer

I love Ropa Vieja. But I just never seem to have time to plan ahead for it or for all of the steps of making broth and sauce and meat separately. Well, my husband Chris gave me a Breville Fast Slow Pro pressure cooker for the Holidays and between that and using the Bagnas, I have been delighting my family with rockin ropa vieja almost weekly.

**If you don’t have a pressure cooker, you can do the same process in a slow-cooker or dutch oven at a longer cook time. See timings below.

Ingredients for 4 to 6 servings depending on what else you are serving with it:

A 2 pound Chuck Roast, cut higher than wider
1 Tablespoon olive oil
1 large yellow onion sliced
1 of each large orange, red and yellow bell pepper, sliced
2 cloves garlic minced
3 teaspoons dried oregano
2 teaspoons ground cumin
3 teaspoons paprika
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
2 teaspoons sea salt
1/2 teaspoon freshly ground black pepper
1/2 cup red wine
1 cup chicken or beef broth
1 16oz jar AnnaMaria’s Bagna. I used Basil as the more basic flavor but you can go for the Spicy if you want a bit of heat.
1 6oz can tomato paste
2 bay leaves
1 cup Green Olives slightly chopped
1/2 cup chopped Roasted Red Peppers drained
1/4 cup Pimientos drained
3 tablespoons Capers drained
1/3 cup chopped fresh cilantro

Process: All in the Breville or slow cooker or dutch oven.

  • Set your pressure cooker to “sear”. Prepare the roast with salt and pepper on all sides. When the pressure cooker is heated pour the oil and brown the roast on all sides, about 2 to 3 minutes per side. Take out and put on a plate.
  • Now set the pressure cooker to “sauté”. Clean and chop the onion and peppers in slices. Put them all in the cooker and sauté until they are soft. Then add the minced garlic and brown a bit.
  • Add the wine and let sizzle to deglaze the bottom.
  • Add broth, Bagna, tomato paste, salt, pepper, herbs, spices and bay leaves. Mix well and add back the roast. Close the lid, set the pressure cooker to high for 40 minutes. At the end of that time let the machine relieve pressure naturally so that the meat stays moist. Other timings: Slow cooker: 3.5 to 4 hours at med-high. Dutch Oven: 3.5 to 4 hours simmered on stove.
  • Once the pressure has been let out, take the roast out and shred it with shredding claws or 2 forks.
  • While you are doing that, remove the bay leaves from the sauce, set the cooker to “reduce” and put in the olives, roasted peppers, pimentos, capers and cilantro and simmer with the lid open for 7 to 15 minutes depending on how thick you want the sauce. Add the shredded chuck and you are ready to eat! It’s really great as a left over too.

I served my ropa non-traditionally with black rice, peas and roasted sweet potato. You can go more traditional with rice and beans and plantains.

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