If you've ever wanted to make a meal that's rich, cozy, and full of flavor, ropa Vieja with chuck roast is the perfect choice. This dish is Cuba's national treasure, tender shredded beef cooked in a savory tomato and pepper sauce.
While the traditional ropa Vieja recipe uses flank steak, I prefer chuck roast because it's juicier, more affordable, and turns perfectly tender every time. In this recipe, I will show you how I cook it in an Instant Pot because it's quick and easy, but I will also share how to make it in a slow cooker, on the stove, or in the oven. No matter which way you cook it, the result is a plate full of flavor that tastes like home.
Serve this ropa vieja with chuck roast with black beans, rice, fried plantains, or try it alongside my Cuban picadillo recipe for a full meal. The mix of flavors is simple but satisfying, the perfect Cuban-style meal for any day of the week.
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Ingredients:
Here are the ingredients I used to make my ropa Vieja with chuck roast. Each one adds something special to the flavor and texture of the dish.
- Chuck roast. The main protein that turns soft and juicy after slow or pressure cooking (USDA guide).
- Oil. For browning the beef and sautéing the aromatics.
- Onion. Gives a sweet and savory base to the sauce.
- Bell pepper and poblano pepper. You can use any color of bell pepper. The bell pepper adds sweetness, and the poblano brings a mild smoky taste that makes the sauce richer.
- Garlic. Brings the warm Cuban aroma.
- Tomato sauce. Create the rich sauce that coats the beef.
- Broth. You can use either chicken or beef broth. It keeps the meat tender and flavorful as it cooks.
- Cumin and Coriander. Adds an earthy classic Cuban flavor.
- Paprika. Gives the sauce a gentle warmth and color.
- Dry white wine . Adds brightness and depth to the space, helping balance the richness of the beef.
- Bay leaf. Adds a light, aromatic note while simmering.
How to Make Ropa Viejas with Chuck Roast:
brown the Beef
Season the chuck roast with salt, black pepper, and half of the ground coriander and cumin. Heat a bit of oil in a large pan or directly in your Instant Pot on sauté mode. Brown the beef on all sides until it gets a nice golden crust. Transfer to a plate. This step adds deep flavor to the dish.
Sauté the aromatics and vegetables
Add onion, garlic, bell pepper, and poblano pepper to the same pot. Cook for a few minutes until they start to soften and smell fragrant.
Add liquid and seasonings
Pour in the dry white wine to deglaze the pot, scraping up any bits stuck to the bottom. Simmer until the liquid reduces by half. Then add the tomato sauce, paprika broth, and the remaining cumin and coriander powder. Stir everything together and bring to a simmer.
Cook The chuck roast
Add the browned beef back into the pot, then pour the sauce and vegetables over it. Add bay leaf, close the lid, and set the Instant Pot to Pressure Cook (High) for 70 minutes. Let the pressure release naturally for about 20 minutes before opening. Remove the beef and shred it with two forks. Add it back to the sauce, stir, and let it sit for a few minutes to soak up the flavor. For slow cooker method: Cover and cook on low for 8-10 hours or high for 4-6 hours. For stove or oven method: Cover the pot and simmer on low heat for about 3-4 hours until tender, stirring occasionally or bake it in the oven at 325°F for the same amount of time.
Tips for Making the Best Ropa Vieja:
- Brown the beef first. Don't skip this step. Browning the chuck roast adds rich flavor and helps create a deeper, more delicious sauce.
- Use good-quality broth and wine. Both make a big difference in taste. If you don't want to use wine, just replace it with more broth.
- Cut the beef if needed. If your Instant Pot isn't big enough to hold the whole chuck roast, cut it in large chunks so it fits comfortable. This also helps it cook evenly and shred easily later.
- Make it ahead of time. Ropa Vieja taste even better the next day because the flavors continue to develop in the fridge.
Storing and Reheating Ropa Vieja:
Let the ropa Vieja cool to room temperature before putting it in the fridge. Store the leftovers in an airtight container then put it in the fridge for about 3-4 days or in the freezer for up to 3 months.
📖 Recipe
Cuban Ropa Vieja with Chuck Roast (Instant Pot, Slow Cooker, or Stove)
Ingredients
- 4 pounds chuck roast
- 1 large yellow or Spanish onion , (sliced)
- ¼ cup oil
- 1 large bell pepper, (red, yellow, or orange color - sliced)
- 1 large poblano pepper, (sliced or diced)
- 5 garlic cloves, (smashed)
- 1 cup dry white wine
- 15 oz (1 can) tomato sauce
- 1¾ cups chicken stock/broth
- 4 teaspoons ground cumin, (divided)
- 4 teaspoons ground coriander, (divided)
- 2 teaspoons ground paprika
- 3 bay leaves
- 2 teaspoons salt, (and more to taste)
- black pepper, (to taste)
Instructions
- Season the chuck roast with salt, pepper, 2 teaspoons of coriander, and 2 teaspoons of cumin. Heat the oil in the Instant Pot on sauté mode (High), or in a heavy-bottomed pot. Brown the beef on all sides until golden (about 4 minutes on each side), then transfer to a plate.
- Remove any excess oil using paper towels. Add onion, garlic, bell pepper, and poblano pepper to the same pot. Cook for a few minutes until they start to soften and smell fragrant.
- Pour in the dry white wine to deglaze the pot, scraping up any bits stuck to the bottom. Simmer until the liquid reduces by half. Then add the tomato sauce, paprika, broth, and the remaining cumin and coriander powder. Stir everything together and bring to a simmer.
- Return the browned beef to the pot with the bay leaves, then pour the sauce and vegetables on top. Instant Pot: High pressure 70 min + 20 min natural release. Shred and stir back in. Slow Cooker: Low 8-10 hr or High 4-6 hr. Stovetop/Oven: Simmer covered on low for about 3-4 hours or bake at 325°F for the same amount of time.
- Taste and adjust the seasoning if necessary. Serve this ropa vieja with chuck roast with black beans, rice, and/or fried plantains.
Rika says
This Cuban ropa Vieja recipe is absolutely delicious! The chuck roast turns tender and flavorful, and the sauce is rich and comforting!