Ropa Vieja

Ropa Vieja


"Ropa Vieja translates as 'old clothes'. Serve over rice or fill a warm tortilla with meat and garnish with sour cream and avocado slices."

Ingredients 3 h 20 m {{adjustedServings}} servings 559 cals

Serving size has been adjusted!

Original recipe yields 7 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 559 kcal
  • 28%
  • Fat:
  • 40.9 g
  • 63%
  • Carbs:
  • 6g
  • 2%
  • Protein:
  • 34.3 g
  • 69%
  • Cholesterol:
  • 138 mg
  • 46%
  • Sodium:
  • 599 mg
  • 24%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (160 degrees C).
  2. Heat oil in a Dutch oven, over medium high heat. Add beef and brown meat on all sides. Reduce heat, add onion and cook until soft but not browned. Add onion soup mix, wine, water and picante sauce. Bring to boil
  3. Cover and place in preheated oven for 2 1/2 to 3 hours. Check occasionally to make sure there is sufficient liquid in bottom of pan; add more wine if necessary. Before serving shred beef.
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Reviews 68

  1. 80 Ratings


WONDERFUL! This recipe is fantastic. We made it in the crockpot (low temp for 10-12 hours) and the beef was so tender. We've made it several times now, and this last time found me without Lipton Onion Soup Mix in the house; I ended up adding extra minced onion, some onion salt, pepper and a bit of garlic seasoning. It still turned out great, with almost the same flavor as usual. We serve it on tortillas, typically, but have also used it on sliced french bread or a sandwich bun. Great for freezing, as it makes a lot. Thanks for sharing this recipe!


This is my go to recipe when we can not decide what to have. Very rich and flavorful. I have made it in the oven and stovetop, the stovetop version comes out better for some reason.

Angie O.

This is very good. I tweaked the recipe a bit after reading some reviews. I carmelized a yellow onion with three cloves of garlic. Then I seared the chuck roast (i used 2lbs). I added 1/4 red wine and 1/4 cup of water and a 1/2 TSP of beef bouillion. Then I chopped up a green pepper and cooked it all together on high for a couple hours. I also added a can of Rotel tomatoes. I added a 1/3 of red wine because it needed more liquid and a by dinner time it was tender and delish! It was tender after 3 hours of cooking on high on the stove.