Ropa Vieja is a Cuban dish of meat stewed in tomatoes and spices until it falls apart into shreds. The name literally means “old clothes” because that’s what the meat resembles. Although that isn’t the most appetizing image to associate with food, don’t let that deter you, this dish is full of flavor.
Serve the shredded meat on top of rice, cauliflower rice or polenta. My husband doesn’t love olives so I leave them out while cooking and just add mine on top of my bowl when I eat.
To make this #dinnerdoneby9am you can throw everything in the slow cooker and walk away, returning to shred the meat just before serving. If you choose to use a pressure cooker you can cook in the morning, refrigerate all day, then reheat just prior to serving.
-1 (29 oz) can crushed tomatoes
-3 cloves garlic, minced
-1 tsp smoked paprika
-1/2 tsp cumin
-1 tsp oregano
-1 Tbsp honey or sugar
-2 tsp salt
-1 tsp pepper
-2 Tbsp apple cider vinegar
-1 onion, thinly sliced
-1 red bell pepper, sliced
-1 green bell pepper, sliced
-1 (2-3 lb) chuck roast
-(optional) 1/4 c chopped green olives and 1 Tbsp olive juice
-cilantro for topping
Slow Cooker
In a greased slow cooker, stir together crushed tomatoes through cider vinegar, stir well. Add onion, peppers and chuck roast, stirring to coat. Add olives and juice, if using, stir. Cook on low for 8 hours, or until meat shreds easily with 2 forks. Shred meat in slow cooker, then keep warm until serving. Top with cilantro just before serving.
Pressure Cooker
In a greased pressure cooker, stir together crushed tomatoes through cider vinegar, stir well. Add chuck roast, turning to coat. Add olives and juice, if using, stir. Cook on manual at high pressure for 90 minutes. Then quick release pressure, stir in onion and peppers, and cook on manual on high for 30 additional minutes, or until meat shreds easily with 2 forks. Shred meat in pressure cooker, then keep warm until serving. Top with cilantro just before serving.
