This Slow Cooker Ropa Vieja is perfection - tender shredded beef, onions, and red bell peppers in a delicious tomato-based sauce. It is amazingly flavorful and easy to make.
Heat oil in a large skillet over medium-high heat. Add onions and peppers and cook covered for 8-10 minutes to lightly brown, stirring occasionally.
Make a space in the middle of the vegetables and add tomato paste, garlic, cumin, oregano, salt, and water. Cook for about 1 minute, stirring frequently.
Stir onions and peppers into tomato paste mixture. Add white wine and cook for 2 minutes until almost evaporated.
Transfer mixture to slow cooker. Add bay leaves and nestle steak pieces into tomato-vegetable mixture. Cook on low setting for 6 hours or on high setting for 5 hours.
Once cooked, shred flank steak using two forks. Stir in olives and white vinegar. Season to taste with salt and pepper. Serve with rice.