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Traditional ropa vieja in a white serving dish | AnnaMaria's

Fast and Easy Ropa Vieja Recipe

Dominique Debroux, Founder of AMF, Nutrition Addict
A family favorite, this recipe is sure to please. Use our own Bagna Rossa Basil sauce, or another quality chunky Italian tomato sauce in a pressure cooker to make it fast enough for dinner.
Prep Time 30 mins
1 hr 30 mins
Servings 4 people
Calories 589 kcal

Equipment

  • Pressure cooker, or slow cooker or dutch oven
  • Chopping knives
  • Cutting board
  • Shredding claws or 2 forks

Ingredients
  

  • 2 pound chuck roast cut higher than wider
  • 1 tablespoon olive oil extra virgin
  • 1 large yellow onion sliced
  • 1 red bell pepper sliced
  • 1 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 broth or beef broth
  • 16 oz AnnaMaria’s Bagna Rosa Basil one jar
  • 6 oz tomato paste 1 can
  • 2 bay leaves
  • 1 cup green olives coarsely chopped
  • 1/2 cup roasted red bell peppers drained and chopped
  • 1/4 cup pimientos drained
  • 3 tablespoons capers drained
  • 1/3 cup fresh cilantro chopped

Instructions
 

  • Set pressure cooker to “sear.”
  • Prepare roast. Season 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.
  • Set aside.
  • Set pressure cooker to “sauté”.
  • Chop the onion and peppers in slices.
  • Put them all in the cooker and sauté until they are soft.
  • Add the minced garlic and brown slightly.
  • Add the wine and let sizzle to deglaze the bottom.
  • Add broth, Bagna Basil, 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.
  • After 40 minutes, let the machine relieve pressure naturally so that the meat stays moist.
  • Once the pressure has been let out, take the roast out and shred it with shredding claws or 2 forks.
  • Remove the bay leaves from the sauce, set the cooker to “reduce” and put in the olives, roasted peppers, pimentos, capers and cilantro.
  • Simmer with the lid open for 7 to 15 minutes (less time for a looser sauce, more time for a thicker sauce).
  • Add the shredded chuck and you are ready to serve!

Notes

This recipe can be made in a slow cooker or dutch oven, it just takes longer.
Slow cooker: 3.5 to 4 hours at med-high.
Dutch Oven: 3.5 to 4 hours simmered on the stove.
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.
I used Bagna Rossa Basil in this recipe as it offers a more basic flavor, but you can go for the Bagna Rossa Spicy if you want a bit of heat.
This recipe makes wonderful left-overs and heats up perfectly the next day. Try heating it up alone, or make it into tacos or burritos.

Nutrition

Calories: 589kcalCarbohydrates: 18gProtein: 47gFat: 36gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 20gTrans Fat: 2gCholesterol: 156mgSodium: 2836mgPotassium: 1520mgFiber: 5gSugar: 7gVitamin A: 2471IUVitamin C: 130mgCalcium: 134mgIron: 8mg
Tried this recipe?Let us know how it was!