Ropa Vieja Recipe

Get ready to fall in love with a classic Cuban comfort dish: Ropa Vieja! This melt-in-your-mouth shredded beef, bursting with vibrant bell peppers and briny olives, is surprisingly simple to make—especially with this Instant Pot and slow cooker method. Whether you’re feeding a crowd or just want leftovers to savor all week, Ropa Vieja is as festive as it is flavorful.

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Ingredients You’ll Need

Believe it or not, the magic of Ropa Vieja comes from just a handful of well-chosen ingredients. Each addition—whether it’s the bold spices or tender vegetables—brings its own personality and helps craft that authentic Cuban comfort you’ll crave again and again.

• Chuck Roast (3 – 3 ½ lbs): This cut is perfect for shredding after it cooks, making it the traditional choice for pull-apart, juicy beef.
• Onion, sliced: Infuses the stew with sweet and savory notes as it cooks down with the beef.
• Minced garlic: Brings a hit of aromatic depth that’s unmistakable in every forkful.
• Dried oregano, cumin, paprika, smoked paprika, salt, black pepper, ground cloves: This powerful blend delivers classic Cuban aroma and flavor with a hint of warmth and smokiness.
• Diced tomatoes (one 14.5 oz can): Adds body and tang, helping create that signature sauce for Ropa Vieja.
• Bay leaves: Lend subtle herbal notes that tie the whole stew together.
• Bell peppers (green, red, yellow): Tossed in at the end, they keep their vibrant color and sweet bite—never mushy.
• Green olives with pimentos: The ultimate garnish—salty, briny, and a pop of authenticity!

Variations

One of my favorite things about this Ropa Vieja recipe is how easy it is to adapt, depending on what you have on hand (or who’s coming to dinner). Don’t be shy—make it suit your mood, your pantry, or your loved ones’ taste buds!

• Chicken Ropa Vieja: Swap the beef for boneless, skinless chicken thighs for a lighter—but still flavorful—take.
• Vegetarian Version: Use jackfruit or portobello mushrooms in place of beef for all the saucy goodness, without the meat.
• Extra Heat: Toss in a sliced jalapeño or a pinch of red chili flakes if you like your Ropa Vieja with a little extra kick.
• Low-Sodium: Reduce the salt and use low-sodium canned tomatoes for a heart-healthy twist (the olives still give it a ton of flavor!).

How to Make Ropa Vieja

Step 1: Prepare and Season the Beef

Begin by gathering everything you need except the “add later” ingredients (that means save the bell peppers and olives for the end). In the bowl of your Instant Pot or slow cooker, layer the chuck roast, sliced onions, garlic, all herbs and spices, diced tomatoes, and bay leaves. Give everything a gentle toss to coat the beef in the flavorful seasoning—don’t be afraid to get hands-on, this is where the flavor magic starts!

Step 2: Pressure Cook or Slow Cook

For the Instant Pot, secure the lid and set to cook on high pressure for 90 minutes. If you’re using a slow cooker, set it on low for 7–8 hours. This is your chance to relax and daydream about all the ways you’ll enjoy your Ropa Vieja—the kitchen will smell incredible!

Step 3: Shred the Beef

When the beef is utterly tender, naturally release the pressure (Instant Pot) or simply remove the lid if slow cooking. Use two forks to gently shred the beef right in the pot, mixing it with the sauce so every strand gets coated in aromatic goodness.

Step 4: Add Bell Peppers and Olives

Press “sauté” on the Instant Pot and add the colorful sliced bell peppers. Sauté for 4–5 minutes, stirring often, until just tender but still vibrant. Or, for slow cooker fans, stir in the bell peppers and cook on low for another hour. When you’re ready to serve, pile on the green olives (with pimentos, if you love that classic touch) and stir through so every portion gets some briny goodness.

How to Serve Ropa Vieja

Garnishes

Crowd-pleasing garnishes for Ropa Vieja include extra green olives, fresh cilantro, a sprinkle of diced red onion, or even a wedge of lime. Each adds a pop of freshness and color that truly brings this homey dish to life.

Side Dishes

Ropa Vieja shines brightest next to a golden mound of fluffy white rice or traditional Cuban black beans. Sweet fried plantains (maduros) are a must if you can find them—together, it’s a complete feast!

Creative Ways to Present

Try serving Ropa Vieja as a filling for soft tacos, loaded into a toasted brioche bun for a Cuban-inspired sandwich, or even spooned over baked sweet potatoes for a colorful, hearty twist. It’s comfort food, so don’t be afraid to get a little playful!

Make Ahead and Storage

Storing Leftovers

Store leftover Ropa Vieja in an airtight container in the refrigerator for up to 4 days. The flavors actually improve with time, so lunches and quick dinners are a total treat!

Freezing

Ropa Vieja is freezer-friendly—portion it into freezer-safe bags or containers once cooled, then freeze for up to 3 months. Thaw overnight in the fridge for best texture (and easy meal prep).

Reheating

Gently reheat Ropa Vieja over medium-low heat on the stove, adding a splash of broth or water to loosen if needed. You can also reheat individual servings in the microwave for quick, cozy bites.

FAQs

Final Thoughts

Ropa Vieja is one of those heartwarming dishes that never fails to impress—whether you’re new to Cuban cooking or it’s already a family favorite. Trust me: once you taste that tender beef, cozy sauce, and bright pops of pepper and olive, you’ll want to make it again and again. Don’t wait—bring a little Cuban sunshine to your table tonight!

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