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Slow Cooker Ropa Vieja

Hands-on time: 15 mins

Total time 8h30min

Yield: Serves 6

Ingredients

  • Cooking spray
  • 1 tablespoon olive oil, divided
  • 1 1/2 pounds flank steak, trimmed
  • 3/4 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1 cup thinly sliced white onion
  • 1 cup thinly sliced red bell pepper
  • 1 cup thinly sliced green bell pepper
  • 4 garlic cloves, minced
  • 1/3 cup golden raisins
  • 1 cup unsalted beef stock
  • 3 tablespoons unsalted tomato paste
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1 (14.5-ounce) can unsalted fire-roasted diced tomatoes
  • 1/3 cup pimiento-stuffed olives, halved
  • 3 tablespoons chopped fresh cilantro
  • 3 cups hot cooked rice

Directions

Coat a 6-quart slow cooker with cooking spray.

Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Cut steak into quarters. Sprinkle steak evenly with 1/4 teaspoon salt and 1/4 teaspoon black pepper; add steak to pan. Cook 4 minutes on each side or until browned. Transfer steak to slow cooker. Add remaining 1 teaspoon oil, onion, bell peppers, and garlic to pan; cook 3 minutes or until slightly softened, stirring occasionally. Stir in raisins; transfer onion mixture to slow cooker.

Combine stock, tomato paste, cumin, oregano, tomatoes, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon black pepper in a medium bowl. Pour tomato mixture over steak and vegetables in slow cooker. Cover and cook on LOW for 8 hours and 15 minutes or until steak is very tender.

Remove steak from cooker; shred using 2 forks. Stir steak, olives, and cilantro into sauce. Serve steak mixture over rice.

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