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Ropa Vieja

Ropa Vieja

Cuban style pot roast is braised low and slow until fall apart tender.
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Course: Main Course
Prep Time: 20 minutes

Equipment

  • Cutting board
  • Knife
  • Dutch Oven

Ingredients

  • 2-3 lbs. chuck roast
  • 2 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 3 carrots, chopped
  • 1/2 cup red wine
  • 2 onions, sliced thin large
  • 2 celery stalks, chopped
  • 5 garlic cloves, sliced thin large
  • 12 oz roasted red peppers, drained, sliced
  • 3 bay leaves
  • 1 tbsp olive oil
  • 6 oz tomato paste
  • 14 oz diced tomatoes, drained
  • 2 tsp cumin
  • 2 tsp paprika
  • 1/8 tsp ground allspice
  • 1 tsp oregano
  • 2 cups pitted green olives, drained and rinsed
  • 2 cups chicken stock
  • parsley, for plating optional
  • Rice, black beans, sweet fried plantains, for serving

Instructions

  • Heat your dutch oven over medium heat. Add olive oil.
  • Pat roast dry. Season both sides of the chuck roast with salt and pepper.
  • Sear both sides of the chuck roast, until deep brown and caramelized. Set aside.
  • Add the onions, celery, and carrots along with the wine to the dutch oven. Cook for approximately 5-8 minutes until the onions are beginning to get tender and the wine is starting to reduce.
  • Add remaining ingredients, and mix well.
  • Place your chuck roast on top of the vegetables and braising liquid. Cover.
  • Reduce heat to low and cook until fork tender, approximately 3 hours.
  • Serve with rice, beans, and plantains, or your favorite accompaniments. Enjoy!
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