Ropa Vieja

Ropa Vieja translates to old clothes. This Cuban dish's story originates from the story of an old, penniless man who once shredded his clothes, and cooked them for his family because he couldn't afford anything else. He imagined that the shredded clothes would be a feast for his family, and it then turned into a beautiful pot of roast. This story went on to become one of the most iconic Cuban dishes. The aromas from this slow roast will leave you wanting it as soon as possible, especially as it is being cooked in your All-Clad D7 Stovetop Slow Cooker.



  • 2 to 3 pounds Chuck or Flank Steak
  • 1 tbsp vegetable oil
  • 1 large yellow onion, thinly sliced
  • 1 large red bell pepper, thinly sliced
  • 1 large green bell pepper, thinly sliced
  • 1 large yellow bell pepper, thinly sliced
  • 6 cloves of garlic, minced
  • 2 cup beef broth
  • 1/2 cup white wine
  • 1- 28 pz can crushed tomatoes
  • 2 tbsp tomato paste
  • 2 bay leaves
  • 2 tsp dried oregano
  • 2 tsp ground cumin
  • 3 tsp smoked paprika
  • 1 tsp salt
  • 1 tsp pepper
  • 1 cinnamon stick
  • 1 carrot small peeled, cut in half
  • 1 celery rib, cut in half
  • 1 cup of Spanish green olives stuffed pimentos
  • 1/3 cup parsley
  • 1 tbsp white wine vinegar


  1. Preheat oven to 275°F.
  2. Bring the meat to room temperature. Pat the meat dry with paper towels and sprinkle with salt and pepper.
  3. In the All-Clad D7 Stovetop Slow Cooker heat a thin layer of oil, about 2 teaspoons, over medium heat. When hot, add the meat and sear to a golden brown on all sides, locking in the juices. Transfer to a plate. Do not discard the beef drippings and brown bits left in the pot. They hold a lot of flavor in this dish.
  4. Spoon one teaspoon of oil into the pot. Add the onions and peppers and cook for about 15 to 20 minutes until caramelized.
  5. Add the garlic, dried oregano, ground cumin, smoked paprika, and cinnamon stick. Stir to combine and cook for an additional minute.
  6. Add the tomato paste and cook for an additional two minutes, till it begins to carmelize.
  7. Add the white wine to the pot and bring to a boil to deglaze the pan while scraping the brown bits that are stuck on.
  8. Add the beef broth, crushed tomatoes, and bay leaves. Simmer for 5 minutes.
  9. Return the meat to the pot and nestle in the liquid mixture.
  10. Add the celery and carrot to the pot. Bring to a soft boil, reduce to low, cover, and cook in the oven for 3-4 hours.
  11. Once per hour remove from the oven and use an All-Clad Cook & Serve Spoon to spoon the juices over the meat and return to the oven. The meat is done when the meat is fork tender and falls apart easily.
  12. Transfer meat to a plate and shred it.
  13. Back in the pan, add olives with pimentos and white wine vinegar to the pot. Stir to combine and simmer uncovered for 30 minutes to thicken the sauce.
  14. Stir in half of the parsley. Add salt and pepper to taste. Return the meat to the pot and incorporate together. Serve over rice.


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