Ropa vieja, a juicy and tender shredded beef stew, is braised in the most flavorful, umami-rich tomato-based sauce.
This recipe for ropa vieja is so easy to make – it’s a dump and cook recipe, which is basically the best kind of recipe there is. There’s minimal prep too. The hardest part about this recipe is waiting for it to finish cooking. If you use a slow cooker, it’ll take all day, but if you cook this in an Instant Pot, then you’ll only have to wait a couple of hours. Still a long time, I know, but it’s all hands-off time.
Ropa Vieja literally means “old clothes.” Kind of an odd name for a dish, but if you squint, this big juicy pile of meat and colorful bell peppers does kind of look like a pile of laundry, right? I mean… if your wardrobe happens to include a lot of brown. I guess that’s probably not the imagery I should encourage here? Don’t worry, y’all; this dish tastes nothing like laundry (and that’s something I never thought I’d write…).
While this Cuban dish typically calls for flank steak, I suggest using beef chuck roast instead because it has more fat, more flavor, and, most importantly, it results in tender, juicy meat when cooked for a long period of time. I’d rather have melt-in-your-mouth shredded beef vs. tough and chewy shredded beef so if you agree, get the chuck roast, please.
Want to keep things authentic? Then serve this savory stew with white rice, black beans, and fried sweet plantains. And don’t forget to top the ropa with something briny. I suggest pimento-stuffed green olives, but if olives aren’t your thing, you can always use capers for a hit of briny tang. I like capers, but I actually have an oral allergy to them (it’s so random, I know. they make my mouth itchy… 🤷🏽♀️), so I opt for olives.
Another tasty way to use all this meat: in tacos, a burrito bowl, or enchiladas. These are just a few ideas, of course.
My personal favorite way to eat ropa vieja is in a bowl, like stew, but with all the toppings! I top it with plenty of diced onion, diced jalapeños, avocado, chopped cilantro, and a big squeeze of lime. I know that’s Mexican-style, but the flavors go so well together.
This is also important but not crucial to the dish – do use different colored bell peppers if possible. Not only do they look great in the dish, but yellow and red bell peppers are sweeter than green, and that sweetness really complements the whole stew.
Alright, go make this! And while the stew simmers, go ahead and fold that laundry that’s lying around. 😉
Ropa Vieja (Instant Pot and Slow Cooker)
Ropa Vieja (Instant Pot and Slow Cooker)
Ingredients
- 1 3 – 3 ½ pound chuck roast
- 1 onion sliced
- 4 teaspoons minced garlic
- 2 ½ teaspoons dried oregano
- 2 teaspoons cumin
- 2 teaspoons paprika
- 2 teaspoons salt
- 1 teaspoon smoked paprika
- ½ teaspoon black pepper
- ⅛ teaspoon ground cloves
- 1 14.5 ounce can diced tomatoes
- 2 bay leaves
Add Later:
- 3 bell peppers I use a combo of green, red and yellow, sliced
- Green olives with pimentos garnish
Instructions
Instant Pot:
- Add all of the ingredients (except the ones listed under add later) to an Instant Pot.
- Secure the lid, close the valve, and cook for 90 minutes at high pressure.
- Naturally release pressure.
- Shred the beef using two forks.
- Press the sauté button, add the bell peppers and cook for 4-5 minutes, or until tender.
- Stir in the green olives.
Slow Cooker:
- Add all of the ingredients to a slow cooker.
- Cook on low for 7-8 hours, or until the meat is tender.
- Remove the lid and use two forks to shred the beef.
- Stir in the bell peppers and cook on low for another hour.
- Serve with green olives.
Notes
- I suggest waiting to add the bell peppers until the end so they don’t get too mushy and dissolve into the stew.
- I also recommend using different colored bell peppers. Yellow and red bell peppers are sweeter than green and the sweetness complements the stew.
JB says
Recipe MIGHT be great but I’ll never know. Too many advertisements taking me off of the page 🤷🏻♀️
Ashley - My Heart Beets says
Hey JB, that’s annoying I’m sorry. You can turn on an ad blocker on your browser if you want so you won’t have to see any ads. I can’t turn off ads on my end as I won’t make an income and I have complained to my ad company many times about reducing ads and I guess this is the best they can do without signficantly impacting me I suppose.
EC says
Ropa Vieja is made with Flank steak not chunk roast. Flank is what makes it stringy you won’t get with chunk.
Joseph says
I dont get it, why dont people just make the recipe?
Roxana says
Hi,
I made this recipe because I was looking to use Instant Pot so I didn’t have to stay long in the kitchen and came out great.
Made some changes to adapt to my usual recipe.
I usually make Ropa Vieja with chuck or corned beef.
For this recipe I used Corned beef with its spices in a cloth bag so I can remove later.
For liquid I added water and cheap Merlot wine until meat was covered (mostly wine).
Left the drained diced tomatoes to be added later with lightly sautéed julienned 1/2 onion and julienned mini sweet peppers.
Lisa M. says
I made this instant pot recipe for the first time today and couldn’t be happier with how it turned out. Besides adding a jalapeno and a little more of each spice, I followed the instructions and didn’t get a burn notice. I did add the tomatoes, onion, and garlic before adding the chuck roast so maybe that helped. I served it over rice and topped with capers instead of olives. It was completely delicious and I’ll definitely be making this in the future. Thanks for the recipe!
Chuck says
How exactly are you supposed to get in pressure without liquid?
Lisa M. says
Apparently, the large piece of beef and the tomatoes add enough liquid. I didn’t have a problem. I also make a pork chile verde recipe which only includes meat, tomatillos, and peppers and that recipe also doesn’t call for any liquid. Good luck if you decide to make it!
Roxana says
I used Merlot wine and water until meat blocks were covered
Lara D says
Fantastic flavour. Made using a pot roast from frozen in the instapot (90 minutes for 2.5 lb frozen pot roast). It took about 20 minutes to reach pressure and another 40 minutes for natural release. Total time 2.5 hours. I Put peppers in with the onions and used an immersion blender for the sauce when I took the meat out to shred it. Served over baked rice. Amazing. Thank you for the recipe!
Ashley - My Heart Beets says
Lara, so glad to hear that you enjoyed this recipe 🙂 Thanks for letting me know how it turned out for you!
Robert J DiPietro says
This came out fantastic (in the Instapot)! I, too, was worried that the ingredients looked too dry at the beginning so I threw in some chicken stock. Not necessary! I’ll not do that next time. I might increase most of the spices (except the salt) next time, though. Otherwise, this recipe is a keeper! Thank you.
Ashley - My Heart Beets says
Robert, I’m so glad you liked this! Thanks for letting me know how it turned out for you 🙂
April says
Absolutely amazing! I was afraid it would burn so I added 1 cup water and it turned out a bit soupy but still was fabulous. Next time, I’ll stick to the recipe. I can’t wait for leftovers tonight! My vegan brother wants to try to tweak the recipe using soy curls.
Ashley - My Heart Beets says
April, I’m so glad you liked it! Thanks for letting me know how it turned out for you 🙂 Let me know how it goes using soy curls!
Elaina Guillot says
Hi! Did you use thawed chuck roast or could I do it frozen?
Susan says
This was superb! My chuck roast was slightly smaller than what the recipe called for, but I used the measurements given for all other ingredients. I have a stove top pressure cooker so I just shaved 15 minutes off the timing given to compensate for that and the smaller piece of meat I was cooking. Easy to make and the flavors were complex. We especially loved the pop of the olives
Ashley - My Heart Beets says
Susan, I’m so glad you liked it! Great to know about your experience making this in a stovetop pressure cooker. Thanks for letting me know how it turned out for you 🙂
Sheri says
I’m a huge fan of this recipe. When I’m searching I look for something using a good variety of spices because most times that equals yumminess and this is one of those recipes. I was lucky to find ground cloves in my cabinet as it’s one of those flavors you don’t wanna leave out if the recipe calls for it. I used my instant pot for this and free styled a little by adding one cup of beef broth (no burn alert) and a can of green chilis for a little more umph. This was delicious and I’ve bookmarked for the future. I’m looking forward to browsing around here for more! Thanks!!
Ashley - My Heart Beets says
Sheri, I’m so glad you like this recipe! Can’t wait to hear what you think of other recipes you try from the site 🙂
Laura says
With the instant pot do you cook it on low pressure or high pressure
My Heart Beets says
Hi Laura, I use high pressure as my default – just updated this recipe so thanks for asking! If a recipe calls for low pressure, I’ll be sure to specify.
Eileen says
I loved this in my instant pot, and tried it today in my slow cooker. Nope. Nope Nope Nope. Cooked through, but not remotely falling-apart done by the end of 6-7 hours on low. Nasty surprise for dinner time. Probably needs a lot more time, or cooked on high instead.
Also FYI this has consistently taken me 30+ mins to shred. Makes a lot of food but also a lot higher effort than it seems.
My Heart Beets says
Eileen, sorry to hear you didn’t like it in the slow cooker.
Sadiya Ahmed says
I received a burn notice as well, and had to add A LOT of liquid for it to come to pressure. I guess the canned tomato was too thick. Crossing my fingers as it naturally released pressure.
Sadiya
Sadiya Ahmed says
Hello again! If we can’t find smoked paprika, can we substitute that with additional paprika? Also, would the addition of lime, soy sauce, and worcestershire conflict with the current flavor profile?
Thanks!
Sadiya
Darci says
I’m trying that! Sounds delicious!
Sadiya Ahmed says
Hello! Do we place the 3 pound meat in as one whole piece or cut into three big chunks? How much would the cook time be if divided into three chunks?
My Heart Beets says
I use the whole piece 🙂
Sadiya Ahmed says
Thanks! Look forward to making this!
Missy says
This Miami Girl thinks you Nailed This recipe! We loved it. I added a few small things because I was worried about getting the burn notice (been happening to me alot lately. (Small can of tomato sauce, some beef broth on the bottom) I also seasoned the meat with Adobe and cut it in quarters. Great recipe, can’t wait to have the left overs tomorrow.
My Heart Beets says
Thanks, Missy! I’m so happy to hear that! Thanks for letting me know how it turned out for you 🙂
gloria randall says
please add me to your subscriber list for instant pot low carb recipes.
My Heart Beets says
Hi Gloria, you can find all of my low carb/keto recipes available here: https://myheartbeets.com/recipe-index/#keto-low-carb
Jim says
Going to try in a few days, but have a question concerning the adding the pepper part and sauteing.
Do you remove the contents then saute peppers or just add and set to saute?
Anna Vasquez says
This did not work in my instant pot. I had to add a bunch of chicken stock because he kept saying”burn food” there isn’t enough liquid to use it on the instant pot. I guess my meat boiled or something cuz it was super tough and the recipe did not turn out good. I’m thinking in the slow cooker it would be fine.
Jim M says
I’m making this tonight… did you brown the roast before cooking for 90 minutes or put it in raw with all the ingredients?
forepaughs says
I normally make Ropa Vieja the old fashioned way in a heavy dutch oven where the meat is browned then removed and the onions, etc are sauteed. Much to my surprise, this recipe resulted in a super-tasty & super-tender meal that took 2 hrs less to make the the conventional method. I especially like the ease of no-browning. Cooking the peppers at the end is genius and pretty easy to do while the wife shreds the beef. Meal was so good wife has already put it on the calendar rotation.
I made the following changes to suit our preferences and because we have an 8 qt IPot:
– 2 carrots, peeled, cut in half
– 2 celery stalks, peeled, cut in half
– 6 oz can tomato paste
– 1/2 cup dry white wine
– cook time was 80 mins for 2.5# chuck
THANK YOU for providing such a fantastic recipe.
My Heart Beets says
Really glad you liked it! Thanks for sharing your changes!
sarah rose says
Okay sooooo I used to work at a top rated authentic cuban restaurant in Chicago… needles to say, my expectations were high; and I’ve had PLENTY of letdowns over my past four months with keto.
THIS. …..
wasn’t one of them. And I don’t even like meat. But I thought I’d give it a shot, so tender. Juicy. Simple. I didn’t want to spend a lot of money with such great uncertainty so I only bought a 2 pound chuck. It was AMAZING. I /cannot/ stop eating it. I threw in a lil bit of cauliflower rice, added jalapeño and a lot of fresh cilantro on top, and mixed in some chili powder last minute. Absolutely amazing. This was ALSO the first time I had ever used my instant pot… so if anyone else is an idiot like me: A tip… FOR SAUTE MODE TAKE THE LID OFF. Lollll. Thank you so much, Ashley. I was skeptical, but now I see why everyone is saying this is going to be part of their rotation. Yepppp!!!!!
My Heart Beets says
Sarah, wow! That is so great to hear! Thank you so much for leaving a review and letting me know how much you liked this 🙂
Aaron says
Very smart to add the bell peppers at the end. I’ve made it several times without doing this and the peppers do become rather blown out; good flavor but kinda sad looking.
My Heart Beets says
Aaron, thanks! 🙂 And yes, totally agree – overcooked bell peppers are a sad thing.
BB3 says
Sooo delicious! I chopped up the olives, almost as fine as for tapenade. As with most dishes, the taste gets better after a day or two. Next time I might let it sit an entire day before eating.
Thanks for the recipe!
My Heart Beets says
I’m so glad you liked the ropa vieja! Thanks for letting me know how this turned out for you 🙂
Trace says
Amazingly good recipe! I made 3 tiny changes:
A) I had the butcher cut the chuck roast in half, then cooked it the whole min & let it naturally release.
B) I added a cup-plus of boxed low sodium beef broth so there would be more gravy (and because II knew I’d want to really cook down the peppers).
C) I was out of plain paprika, so I used Kashmiri chili powder, which I got at one of the many ethnic grocery stores here in San Jose. (Spices are substantially cheaper there as well. Sauce was too spicy for me as a result, so in went 3 peeled chopped russet potatoes after the meat was out and the peppers done. Yum!!
My Heart Beets says
Trace, that is awesome and sounds delicious! I love that you added potatoes to this – yum! Thanks for sharing 🙂
Karina says
Came out fabulous. Couldn’t stop eating the sauce. The only thing I screwed up was the cook time; because it’s just me and my fiance, I got a 1.5lb chuck roast and tried to adjust the cook time but overcooked it just a tad so it didn’t quite shred. I tried to use the 30 min/pound rule and it backfired! If you have suggestions on cook times, that would be great! Either way, the flavors in this recipe are incredible and so simple to make at home. I will definitely make again! Thank you.
My Heart Beets says
Hi Karina, did you do a natural release? I don’t recommend a quick release for large cuts of meat. Since it sounds like it was tough I’m actually wondering if it could have used more cook time which is why I’m asking about the natural release. Hopefully we can troubleshoot the issue.
William says
I made this last night for friends. It was fantastic and everyone loved it. I did a couple of things different:
I cubed the roast, salt and peppered it, and seared it in the instant pot. I think deglazed with a little Cabernet Sauvignon and sauteed the onions and garlic. I deglazed with just a littler more wine and added everything into the instant pot. I added a small, smashed jalapeno and then pressure cooked everything. I added the bell peppers at the end as suggested.
This recipe will be on regular rotation at my house!
My Heart Beets says
William, that’s so great to hear! Thanks for letting me know how it turned out for you and for sharing your additions! Sounds delish!
Judi Athens says
This is a delicious recipe!!! I’m obsessed. My chuck roast was nearly 4 lbs, so I had to give it an extra 15 minutes in the instant pot to get it fork-tender. Fantastic results. Thank you for this recipe! It’s going into regular rotation!
My Heart Beets says
Judi, that’s so great to hear! Thanks for letting me know how the ropa vieja turned out for you 🙂
Patricia Hernandez says
for 3lbs of meat what size of instant pot should i use?
My Heart Beets says
Hi Patricia, I use a 6 quart 🙂
Katia Guillaume says
Super delicious! First time making Ropa Vieja in the instant pot and I love how simple it was. I was able to dump it all in and go vacuum the house! Using chuck roast definitely helps to make it more tender.
My Heart Beets says
Katia, that’s great to hear! I’m so glad you liked this so much 🙂 Thanks for letting me know how it turned out for you!
Desiree says
Question, what setting on the Instant Pot do we cook this on? You only say to cook for 90-minutes, but don’t indicate whether it’s High pressure, low pressure, etc. Thank you.
My Heart Beets says
Hi! All of my recipes are written using the “manual” or “pressure cook” setting depending on the model of your instant pot. Also, they are all “high pressure” as that is the default setting, again unless otherwise indicated.
John Wheeler says
I’m not just real sure about this instant pot thing. The recipe made a very good shredded pot roast, frequenting cuban lunch counters in Miami regularly. I think my expectations were set a bit high. I recently goaded my wife into trying a slow cook recipe for ropa vieja I was amazed at what my gringo wife created. I tried to find the recipe to compare to this but can’t. I think the slow cook makes a differrence,as does some vinegar. we still ate it all and it was very good. I’m just not real convinced about instant pot doing in 90 minutes wht my crock pot takes all day to do.
thank you for the recipe!
Sarah says
How much is one serving size?
Tina says
Made this with some elk shank (off the bone) and it was amazing!!! My husband is not an olive lover, so thanks for the recommendation for capers. And thank you for providing both instant pot and slow cooker options. I’m never sure how to convert slow cooker recipes to my instant pot. HUGE SUCCESS!!!!
My Heart Beets says
Tina, I’m so happy to hear that!! Thank you for letting me know how the ropa vieja turned out for you and your hubby 🙂
Natalie says
I have a package of 3lbs of cubed stew meat….would I still leave it in for 90 minutes?
Chris says
This is crazy good. I added fresh jalapenos and cilantro because I had some on hand. I doubled the recipe so I have a batch in the freezer.
My Heart Beets says
Chris, I’m so happy to hear that you liked my ropa vieja recipe! Thanks for letting me know how it turned out for you 🙂
Jen says
Have you ever made a vegan version of this?
Karen Nazarenus says
Hi!
Could I use stew meat for this recipe? How would I adjust the cooking time?
Thanks!
Brett says
I made this with a chuck roast like you suggested and it turned out delicious. This is a perfect “street taco” recipe. Thank you for teaching us this yummy dish!
My Heart Beets says
Brett, I’m so happy to hear that you liked the ropa vieja! Thanks for letting me know how it turned out for ya 🙂
Joel says
I have my 3lb chuck roast. Is 14.5 oz or diced tomatoes enough liquid along with the fat it in the meat to ensure the IP does not dry out and burn during the 90 minute pressure cook time? Is there a low pressure cook setting that I should use?
Marty says
High pressure for 90 worked well for me. delicious!!!!!
Martha says
I was a skeptic about using an instant pot to make ropa vieja. Skeptic no more! This recipe is fantastic! I added about 1/2 teaspoon of cayenne and just a little white wine vinegar (just how I learned to make it). It was “WOW” all around the table. This tasted just like my Abuelita used to make. <3 Thank you very much for sharing!
My Heart Beets says
Martha, I’m so happy to hear that!! Thanks for letting me know how it turned out for you 🙂 I’ll have to try adding some white wine vinegar next time!
Jillian says
Used 3.5 pounds of chuck roast. Opted to add hefty spoonfuls of capers and brine instead of Spanish olives, based on what my family likes. It was delicious as dinner but it’s been mind-blowing as lunchtime leftovers. So good! Looking forward to trying some of your other recipes.
My Heart Beets says
Jillian, I’m so happy to hear that!! Thanks for sharing the capers idea! Can’t wait to hear what you think of any other recipes that you try 🙂
Lisa Archetti says
If making it in the instapot when do I add the peppers so they don’t get mushy?
My Heart Beets says
In step 4, after pressure cooking 🙂 That way you can keep an eye and cook until tender
Rahul says
Great recipe. I used 2 lbs of chuck roast, but I only cooked it in the instant pot for 35 minutes. It was perfect.
My Heart Beets says
I’m so happy to hear that! Thanks for letting me know how it turned out for you 🙂
Julia says
Hi. I am new to the Instapot and will be trying your recipe this weekend. After cooking/shredding the meat, do I take it out to sauté the peppers? or keep everything in the pot?
Thank you.
My Heart Beets says
Julia, leave the beef in the pot and just add the peppers 🙂 Hope you love it!
Wendy B says
I was searching for a keto dish for the husband. This hit it out of the park. Served with some rice for the me and the 7 y/o daughter (who loved it)
I threw it all in and came back 3 hours later and just finished up the bell peppers. Couldn’t have been an easier weeknight meal.
This is going into rotation! Will probably also make one for as a freezer dump meal for the future!
My Heart Beets says
Wendy, I’m so happy to hear that you all liked it!! Thanks for letting me know how it turned out for you 🙂
Annie says
Delicious!! The leftovers were more delicious as I was able to scoop out the fat and the meat just marinaded. Love it. Thank you.
My Heart Beets says
Annie, I’m so happy to hear that you liked it!! Thanks for letting me know how it turned out for you 🙂
Shant says
Made it in the IP tonight. Turned out great.
One thing I’d do differently next time is cut the roast into a 2-3 pieces at the start, to help cook it through faster. After 90 minutes it was cooked all the way through but the middle hadn’t gotten tender enough yet to easily come apart with forks. Smaller pieces should help.
My Heart Beets says
I’m glad you liked it! And yes you can definitely cut it for a shorter cook time, thanks for sharing 🙂
Jordan says
Flavor was amazing! I cooked a 3.5lb outside round roast for this recipe(only thing that was available) due to the toughness of the cut I was forced to extend cooking time to almost 3 hours but it was worth the wait!
My Heart Beets says
I’m glad you liked it – thanks for sharing that it takes longer to cook if you’re using a different cut of meat.
TS says
So is it 1 chuck roast that equals 3-3.5 pounds. The parenthesis are a bit confusing. Thanks!
My Heart Beets says
yup!
Jessica P says
Any idea how to measure out a serving from leftovers? I.e one cup of ropa vieja = one nutritional serving? Thanks! Recipe was great.
My Heart Beets says
Jessica, I’m so glad you liked it! My nutritional info is based on 10 servings but I believe there are other nutritional calculators online you can use to try and get the info you need – sorry I can’t be of more help!
Joey Robbins says
I have this in the instant pot right now! I cant wait to try it!
My Heart Beets says
Joey, awesome! let me know how it turns out for you 🙂
Marisa says
Hi! How long should I allow it to natural release? Does the size of the chuck roast make a difference for natural release? I am using 2.5 lbs. Thank you!
Jeremy Brooks says
Could I sub in Brisket? This is one of my favorite dishes but it always takes so long the traditional way.
My Heart Beets says
Jeremy, I haven’t tried this recipe using brisket but I don’t see why not. You may want to reduce the cook time though – it takes me 60 mins npr to cook a 2.5 pound brisket – maybe try 70 minutes npr for a 3-3.5 pound brisket? Let me know how it goes!
Oscar Arango says
Made this tonight and it was top notch! My 9 year old daughter officially added it to here Top 10 all time favorites. I did quick release on the instant pot and it did not affect the dish at all, the meat just fell apart. I used a chuck roast. So easy and delicious!
My Heart Beets says
Oscar, that’s awesome! So happy to hear that your daughter put it in her top 10! Thank you for letting me know how it turned out for you and your family 🙂
Dana says
Could I double this recipe in the instant pot? If so, how long would I cook it for?
My Heart Beets says
Hi Dana, I haven’t tried doubling this recipe but my guess would be to leave the cook time the same – the pot will take longer to reach pressure. If it’s not done when you open it then you can always add an extra 20 minutes.
Bonnie says
Do you not need liquid?
My Heart Beets says
Nope, the can of diced tomatoes has some liquid in it and the meat also releases liquid as it cooks 🙂
Brittany says
If you quick release will it compromise the dish?
Fernanda Hussein says
On the instapot, is it 90 min under pressure cook? High pressure?
Thanks!
My Heart Beets says
Yes 🙂 I hope you love it!
Erin says
Everyone in my family loved this recipe. Thanks for the great instapot idea!
My Heart Beets says
Erin, I’m so happy to hear that!! Thanks for letting me know how it turned out for you 🙂
Erin says
Everyone in my family loved this recipe. Thanks for the great instapot idea!
Jen says
Made this last night and it tastes even better as lunch leftovers. I could not find plantains so I decided to make Mexican style like you (onions, jalapeno, lime). As always, excellent recipe!
My Heart Beets says
Jen, that’s great to hear! Thank you for letting me know how it turned out for you 🙂