Go Back
Ropa Vieja Recipe

Ropa Vieja Recipe

This Rope Vieja Recipe is seriously one of the best recipes I have ever made! This meal will definitely be part of our rotation. Once you try it, I'm sure it will be part of yours too! The flavors are robust and will satisfy the tastebuds of the whole family.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 2 hours 30 minutes
Servings: 6
Course: Main Course
Cuisine: Cuban
Calories: 417
Ingredients Method Notes

Ingredients
  

Method
 

  1. Pat down the chuck roast with a paper towel. Season both sides generously with salt & pepper.
  2. Heat the olive oil in a Dutch oven over medium-high heat. Sear the chuck roast on both sides until browned, about 3-4 minutes per side.
  3. Add the remaining ingredients and stir to combine.
  4. Bring to a boil then reduce the heat to low. Cover and simmer for 2-3 hours or until the meat can be easily shredded with a fork.
  5. Remove the roast from the pot and shred using two forks. Return the meat to the pot and stir to combine with the sauce.
  6. Serve with white rice & black beans! Enjoy!

Notes

What meat can I use?

The key is to choose a cut of meat that is suitable for the slow-cooked method. We want the meat to become tender and shred easily. Traditionally, flank steak or skirt steak is used for this dish. However, brisket or chuck roast also works well! I used chuck roast because it was readily available in my local grocery - but any of these options will work perfectly.

Equipment Needs

In this recipe, I used a 6-quart Dutch oven. A Dutch oven is perfect for this recipe because it retains its moisture, making it ideal for slow cooking. If you don't have a Dutch oven, then complete steps 1-4 before transferring the meat & sauce to a slow cooker. Cook the dish on high for 3-4 hours or until the meat is easily shredded with a fork.