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.
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