Cuban Ropa Vieja - Crock Pot (Oamc)

By CathyD

A slow cooked Cuban "Beef Stew". A great way to have a hot dinner on the table with little fuss. Serve over rice or with tortillas for an easy dinner.

Ingredients

• 2 lbs beef flank steak
• 1 tablespoon vegetable oil
• 1 cup beef broth
• 1 (8 ounce) can tomato sauce
• 1 (6 ounce) can tomato paste
• 1 small onion, sliced
• 1 green bell pepper, seeded and sliced into strips
• 2 garlic cloves, chopped
• 1 teaspoon fresh cilantro, chopped
• 1 tablespoon olive oil
• 1 tablespoon vinegar

Details

Servings 1
Preparation time 20mins
Cooking time 260mins
Adapted from food.com

Preparation

Step 1

1 Heat vegetable oil in a large skillet over medium-high heat. 2 Brown the flank steak on each side, about 4 minutes per side.
3 Transfer beef to a slow cooker.
4 In a large bowl, mix together the beef broth, tomato sauce, tomato paste, onion, bell pepper, garlic, cilantro, olive oil and vinegar.
5 Stir until well blended.
6 Pour over flank steak in slow cooker.
7 Cover, and cook on High for 4 hours, or on Low for up to 10 hours.
8 When ready to serve, shred meat and serve with tortillas or rice.
9 If freezing ahead: Don't brown the meat, just put ingredients in a ziploc bag and place in freezer, flattened. (I like to fit it into a bowl that will fit into the crockpot, but you don't have to.
10 To cook from frozen: Thaw in refrigerator if desired (or put in frozen). Cook as directed above. If cooking from frozen add time for thawing.

Nutritional Facts:

Serving Size: 1 (223 g)
Servings Per Recipe: 8

Amount Per Serving % Daily Value

Calories 293.4
Calories from Fat 127 43%
Total Fat 14.2 g 21%
Saturated Fat 4.8 g 24%
Cholesterol 91.8 mg 30%
Sodium 491.7 mg 20%
Total Carbohydrate 7.3 g 2%
Dietary Fiber 1.7 g 6%
Sugars 4.5 g 18%
Protein 33.1 g 66%