Slow-Cooker Ropa Vieja

• 1 15 -ounce can crushed tomatoes
• 3 tablespoons ketchup
• 1 tablespoon apple cider vinegar
• 2 cloves garlic, minced
• 1 1/2 teaspoons ground cumin
• 1 jalapeno pepper, thinly sliced (with seeds)
• Kosher salt
• 1 1/2 pounds skirt steak or flank steak
• 2 bell peppers (1 red, 1 green), sliced 1/2 inch thick
• 1 small onion, thinly sliced
• 3 tablespoons chopped pimiento-stuffed green olives, plus 1 tablespoon brine from the jar
• Cooked white rice, for serving

1. Combine the tomatoes, ketchup, vinegar, garlic, cumin, jalapeno and 3/4 teaspoon salt in a 5-to-6-quart slow cooker.
2. Add the steak, bell peppers and onion and toss to coat.
3. Cover and cook on low, undisturbed, 8 hours.
4. Uncover and skim off any excess fat.
5. Coarsely shred the meat with 2 forks, then stir in the olives and olive brine.
6. Serve over rice.
7. Per serving: Calories 464; Fat 16 g (Saturated 6 g); Cholesterol 83 mg; Sodium 837 mg; Carbohydrate 39 g; Fiber 4 g; Protein 38 g
8. Photograph by Antonis Achilleos

tomatoes, ketchup, apple cider vinegar, garlic, ground cumin, pepper, kosher salt, skirt, bell peppers, onion, green olives, white rice

Taken from www.foodnetwork.com/recipes/food-network-kitchens/slow-cooker-ropa-vieja-recipe.html (may not work)