2 Tbsp. canola oil
1.5 lbs. thick-cut chuck roast, in 1″ cubes

  • Heat oil in a Dutch oven over medium heat
  • Brown meat on all sides and remove to a plate

1 onion, diced
1 bell peppers, diced
4 cloves garlic, minced
2 tsp. oregano
2 tsp. cumin
2 tsp. paprika
1/8 tsp. allspice
1/8 tsp. cloves
2 tsp. salt
1/2 tsp. pepper
1/2 cup dry white wine

  • Add onion and peppers to the pot and cook over medium heat for 15-20 minutes until very tender
  • Add the garlic and spices and cook for another minute
  • Add the white wine and bring it to a rapid boil, deglazing the pan

1 cup chicken broth
15 oz. can crushed tomatoes
6 oz. tomato paste

  • Add to the pan and simmer for 5 minutes

6 baby carrots, cut in half
1 stalk celery, cut in half
2 bay leaves

  • Add to the pot along with the meat
  • Bring to a boil, then cover and simmer for 3-4 hours or until the meat is fork tender and shreds easily

6 green olives, rinsed and minced
1/4 cup roasted red peppers, diced
1 Tbsp. capers, rinsed and drained

  • Discard the celery and bay leaves
  • Remove the meat to a plate, shred it, then return to the pot
  • Add olives, peppers, and capers
  • Simmer uncovered for 30 minutes to thicken
  • Serve with black beans, rice, and sweet plantains

Source: https://www.daringgourmet.com/best-ropa-vieja-the-national-dish-of-cuba/

2020-11-04 23:19:05: Updated recipe to match what I did today:

  • 1.5 lbs of chuck roast, no salt/pepper
  • 1 bell pepper instead of two
  • 2 tsp. plain paprika, not 2 tsp smoked and 1 tsp plain
  • 6 baby carrots, not a big carrot
  • 6 green olives, not a cup
  • just the pimientos in the olives
  • 1/4 cup roasted red peppers, not 1/2 cup
  • 1 Tbsp. capers, not 2 Tbsp.
  • No parsley