Slow Cooker Ropa Vieja

This recipe is a mash up from Lauren Greutman and Dinosaur BBQ’s Cookbook. It’s so easy, kids can help, and you can eat it for breakfast, lunch, and dinner over rice, with an egg on top, or salad greens.

Ingredients

• 1.5 lbs of skirt steak, flank steak, or top sirloin
• 6 cloves garlic smashed and minced
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp ground cumin
• 2 tsp oregano
• 2 bay leaves
• 1 onion, sliced
• 2 carrots, sliced into 1/2-in rounds
• 1-2 red or orange bell peppers (8-oz), sliced
• 1 28-oz can of crushed tomatoes
• 1/2 cup beef broth
• 2/3 cup frozen peas

Instructions

1. Place meat at the bottom of your slow cooker. Sprinkle spices and herbs on the meat. Load your sliced veggies on top then pour the tomatoes and beef broth on top. Give it a stir so that the veggies are coated.
2. Set your slow cooker on low and cook for 7-8 hours. We’ve done it on high for 3-4 hours and the meat was cooked. It just depends on how much time you have to get it done.
3. Half an hour before you’re ready to serve, add the frozen peas so they’re heated through. Shred the meat while the peas warm. Using two forks, you can shred the meat in the cooker or take it out and shred it on a plate. Return the meat to the slow cooker and serve!