Cuban Ropa Vieja - Crock Pot (Oamc)

By KellyMatthews

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

Directions:

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.