Slow Cooker Ropa Vieja

• 1 tablespoon avocado oil
• 2 pounds beef sirloin tip roast
• 1 (28 ounce) can fire-roasted diced tomatoes, drained
• 1 cup beef broth
• 2 onions, sliced
• 3 bell peppers, seeded and sliced into strips
• 1 (6 ounce) can tomato paste
• 2 tablespoons minced garlic
• 1 tablespoon olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/4 cup chopped fresh cilantro

1. Heat avocado oil in a large skillet over medium-high heat; cook beef roast in the hot oil until browned, about 4 minutes per side. Transfer roast to a slow cooker. Pour tomatoes and beef broth over roast; add onions and bell peppers.
2. Mix tomato paste, garlic, olive oil, vinegar, cumin, and salt together in a bowl; pour over onions and bell peppers.
3. Cook on High for 1 hour. Decrease heat to Low and cook until beef is tender enough to shred, about 8 hours.
4. Remove beef from slow cooker and shred on a work surface using 2 forks. Return shredded beef to slow cooker; add cilantro and stir.
5. Cook on Low for 1 hour more.

avocado oil, beef sirloin, tomatoes, beef broth, onions, bell peppers, tomato paste, garlic, olive oil, red wine vinegar, ground cumin, salt, fresh cilantro

Taken from www.allrecipes.com/recipe/237290/slow-cooker-ropa-vieja/ (may not work)