This is not your grandmother’s pot roast. Unless your grandmother was Cuban. “Ropa vieja” basically translates as “old clothes,” implying this is what you could do with some leftovers.
Easy Ropa Vieja Stew
- 2 lbs. boneless beef chuck roast, cut in half
- 2 Tbps. olive oil
- 2 large onions, coarsely chopped
- 2 large green peppers, coarsely chopped
- 4 jalapeño peppers, seeded and minced
- 1 habanero pepper, seeded and minced
- 3 cans (14.5 oz each) diced tomatoes, undrained
- 1/2 cup water
- 6 garlic cloves, minced
- 2 Tbsp. minced fresh cilantro
- 4 tsp. beef bouillon granules
- 2 tsp. pepper
- 1 1/2 tsp. ground cumin
- 1 tsp. dried oregano
- 1/2 cup pimiento-stuffed olives, coarsely chopped
- Hot cooked rice
1. In a large skillet, brown beef in oil on all sides. Transfer meat to a 5-qt slow cooker. Add onions and peppers. Combine tomatoes, water, garlic, cilantro, beef bouillon, pepper, cumin and oregano; pour over vegetables.
2. Cover and cook on low for 6-8 hours or until meat is tender. Remove beef; cool slightly. Skim fat from cooking juices; stir in olives. Shred beef with two forks and return to slow cooker; heat through. Serve with rice if desired.
This recipe is from the Taste of Home magazine. I made a couple changes – first, I didn’t cut the roast in half and brown it in oil, I just put it straight in the slow cooker. I also didn’t use green peppers, and I skipped the habanero in favor of some extra jalapeños. I probably should have done the habanero because it didn’t turn out spicy at all and could have used a little extra heat. I also didn’t use the bouillon because I didn’t have any, and I think it was fine.
Everyone liked it, including Hannah. Instead of serving hers on rice, I put it in a tortilla and told her it was a taco. She’ll pretty much eat anything if you tell her it’s a taco.