- 2-3 pound flank steak (you could also use chuck)
- 1 tbsp adobo seasoning (if you don’t have adobo, use 1.5 teaspoons of salt and 1.5 teaspoons of garlic powder)
- 1 green pepper sliced into strips
- 1 red pepper sliced into strips
- 1 large yellow onion sliced into strips
- 6 large garlic cloves peeled and chopped
- 1/2 cup green spanish olives (optional but highly recommended)
- 1 cup white cooking wine
- 28 ounce can of tomato pureee
- 6 ounce can of tomato paste
- 1 tsp each: ground cumin, dried oregano, white sugar, salt
Take your flank steak and rub each side down with the adobo seasoning then add it to the slow cooker.
Slice your peppers, onion, and garlic and add those to the slow cooker along with the olives.
In a large bowl, whisk together your white wine, tomato puree, tomato paste, and seasonings and then add that in the slow cooker.
Cook on low for 8 hours.
After the 8 hours, remove just the meat and shred with 2 forks. Ropa vieja is traditionally served shredded very finely so I don’t leave any large chunks. Add the meat back in the slow cooker and cook for 20 more minutes.
During that 20 minutes is when I make my rice using my rice cooker.
I serve my ropa vieja over the white rice with a big extra scoop of the sauce on top!