Slow Cooker Ropa Vieja (Cuban Shredded Beef)

• 3 lbs flank steaks (or chuck)
• 1 tablespoon adobo seasoning (or can substitute 1.5 tsp salt and 1/5 tsp garlic powder)
• 1 green bell pepper
• 1 red bell pepper
• 1 large yellow onion
• 6 large garlic cloves
• 1/2 cup green Spanish olives
• 1 cup white wine
• 28 ounces tomato puree
• 6 ounces tomato paste
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1 teaspoon sugar
• 1 teaspoon salt

1. Rub each side of the steak with Adobo seasoning. Place in slow cooker.
2. Slice peppers, onion and garlic and add to the slow cooker along with the olives.
3. Mix the remaining ingredients in a large bowl and add to the slow cooker.
4. Cook on low for 8 hours.
5. When cooked, remove the meat from the slow cooker and finely shred with 2 forks. Return the shredded beef to the sauce in the slow cooker and stir.
6. Cook the shredded beef on low in the slow cooker another 20 minutes.
7. Serve over rice.

flank, salt, green bell pepper, red bell pepper, yellow onion, garlic, green spanish olives, white wine, tomato puree, tomato paste, cumin, oregano, sugar, salt

Taken from www.food.com/recipe/slow-cooker-ropa-vieja-cuban-shredded-beef-539093 (may not work)