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Plate of Cuban ropa vieja with white rice, black beans, and crispy air-fried plantains.

Cuban Ropa Vieja with Chuck Roast (Instant Pot, Slow Cooker, or Stove)

Author: Rika
554kcal
5 from 1 vote
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Prep 30 minutes
Cook 1 hour 10 minutes
Make this easy Cuban ropa Vieja with chuck roast in your Instant Pot, slow cooker, or stove. Tender shredded beef simmered in a rich tomato sauce with peppers and spices makes a warm, flavorful meal. Serve with white rice, black beans, and sweet fried or air-fried plantains for an authentic Cuban experience.
Servings 8
Course Main Dish
Cuisine Cuban

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)

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Taste and adjust the seasoning if necessary. Serve this ropa vieja with chuck roast with black beans, rice, and/or fried plantains.

Nutrition

Calories554kcalCarbohydrates11gProtein47gFat34gSaturated Fat12gPolyunsaturated Fat4gMonounsaturated Fat18gTrans Fat2gCholesterol158mgSodium1098mgPotassium1144mgFiber3gSugar5gVitamin A1241IUVitamin C49mgCalcium80mgIron7mg

Notes

Instant Pot Cooking Tip: A general rule is 15-20 minutes per pound of chuck roast. I cook one large chunk for 70 minutes to get it tender. You can start with 70 minute and add another 10 minuted if needed until it reaches your desired tenderness. 
Storage. 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.
In this recipe, I used my Instant Pot RIO WIDE 7.5qt 7-in-1 Electric Pressure Cooker

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