Beef Ropa

Ingrédients

1 tablespoon vegetable oil

2 pounds beef flank steak

1 cup beef broth

1 (8 ounce) can tomato sauce

1 (6 ounce) can tomato paste

1 green bell pepper, seeded and sliced into strips

1 small onion, sliced

2 cloves garlic, chopped

1 teaspoon ground cumin

1 teaspoon chopped fresh cilantro

1 tablespoon olive oil

1 tablespoon white vinegar

Instructions

1. Heat vegetable oil in a large skillet over medium-high heat. Add flank steak and cook until browned, about 4 minutes per side.

2. Transfer steak to a slow cooker; pour in beef broth and tomato sauce. Add tomato paste, bell pepper, onion, garlic, cumin, cilantro, olive oil, and vinegar; stir until well blended.

3. Cover and cook on Low for up to 10 hours, or on High for 4 hou

4. Shred steak in the slow cooker with two forks.