Slow Cooker Ropa Vieja

• Cooking spray
• 1 tablespoon olive oil, divided
• 1 1/2 pounds flank steak, trimmed
• 3/4 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 1 cup thinly sliced white onion
• 1 cup thinly sliced red bell pepper
• 1 cup thinly sliced green bell pepper
• 4 garlic cloves, minced
• 1/3 cup golden raisins
• 1 cup unsalted beef stock
• 3 tablespoons unsalted tomato paste
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1 (14.5-ounce) can unsalted fire-roasted diced tomatoes
• 1/3 cup pimiento-stuffed olives, halved
• 3 tablespoons chopped fresh cilantro
• 3 cups hot cooked rice

1. Coat a 6-quart slow cooker with cooking spray.
2. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Cut steak into quarters. Sprinkle steak evenly with 1/4 teaspoon salt and 1/4 teaspoon black pepper; add steak to pan. Cook 4 minutes on each side or until browned. Transfer steak to slow cooker. Add remaining 1 teaspoon oil, onion, bell peppers, and garlic to pan; cook 3 minutes or until slightly softened, stirring occasionally. Stir in raisins; transfer onion mixture to slow cooker.
3. Combine stock, tomato paste, cumin, oregano, tomatoes, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon black pepper in a medium bowl. Pour tomato mixture over steak and vegetables in slow cooker. Cover and cook on LOW for 8 hours and 15 minutes or until steak is very tender.
4. Remove steak from cooker; shred using 2 forks. Stir steak, olives, and cilantro into sauce. Serve steak mixture over rice.
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cooking spray, olive oil, flank steak, kosher salt, freshly ground black pepper, white onion, red bell pepper, green bell pepper, garlic, golden raisins, unsalted beef stock, ground cumin, oregano, tomatoes, pimiento, fresh cilantro, rice

Taken from www.myrecipes.com/recipe/slow-cooker-ropa-vieja (may not work)