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, sliced thin with seeds
• Kosher salt
• 1 1/2 pounds flank steak or skirt steak
• 2 bell peppers (1 red, 1 green), sliced 1/2 inch thick
• 1 small onion, thinly sliced
• 3 tablespoons chopped pimento 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 5-6 quart slow cooker. Add the steak, bell peppers and onion and toss to coat. Cover and cook on low, undisturbed, for 8 hours.
2. Uncover and skim off any excess fat. Coarsely shred the meat using 2 forks. Then, stir in the olives and olive brine. Serve over rice.

tomatoes, ketchup, apple cider vinegar, garlic, ground cumin, pepper, kosher salt, flank steak, bell peppers, onion, pimento stuffed green olives, white rice

Taken from www.epicurious.com/recipes/member/views/slow-cooker-ropa-vieja-53039411 (may not work)