Cuban Ropa Vieja... so Good!

• vegetable oil↗1 tablespoon
• beef flank steak↗2 lbs
• beef broth↗1 cup
• (8 ounce) can tomato sauce↗1
• small onion, sliced↗1
• green bell pepper, seeded and sliced into strips1
• garlic cloves, chopped↗2
• (6 ounce) can tomato paste↗1
• ground cumin↗1 teaspoon
• chopped fresh cilantro1 teaspoon
• olive oil↗1 tablespoon
• white vinegar↗1 tablespoon

Step-by-step instructions

1. 1

   Heat vegetable oil in a large skillet over medium-high heat. Brown the flank steak on each side, about 4 minutes per side.

2. 2

   Transfer beef to a slow cooker. Pour in the beef broth and tomato sauce, then add the onion, bell pepper, garlic, tomato paste, cumin, cilantro, olive oil and vinegar. Stir until well blended. Cover, and cook on High for 4 hours, or on Low for up to 10 hours. When ready to serve, shred meat and serve with tortillas or rice.