Cuban Ropa Vieja

• 2 cubanelle or Italian frying peppers, seeded and sliced
• 1 cup sliced onion
• 1 can (8 oz) tomato sauce
• 1/4 cup tomato paste
• 1 Tbsp each olive oil, cider vinegar and minced garlic
• 1 tsp ground cumin
• 1 bay leaf
• 1/2 tsp salt
• 11/2-lb boneless chuck steak
• 1/3 cup coarsely chopped alcaparrado (we used Goya), or 1/3 cup pimiento-stuffed olives plus
• 2 Tbsp chopped capers 1/3 cup chopped cilantro

1. . Mix all ingredients except steak, alcaparrado and cilantro in a 31/2-qt or larger slow-cooker. Top with steak; turn steak over to coat with mixture.
2. 2. Cover and cook on low 8 to 10 hours or until steak is very tender. Transfer steak to a cutting board. Remove and discard bay leaf. Tear steak in shreds using the two-forks method. Return shreds to cooker; stir in alcaparrado and chopped cilantro and serve.

cubanelle, onion, tomato sauce, ubc, olive oil, ground cumin, bay leaf, salt, chuck steak, alcaparrado, capers

Taken from www.epicurious.com/recipes/member/views/cuban-ropa-vieja-1246347 (may not work)