Hiya friends! How’s the start to your fall going? It’s still hot here in Chicago – but this weekend we’re finally getting into the 60’s which I am THRILLED for. Pumpkin patch, here I come! Because I tend to live in the next season, I’ve already been toying (in the heat) with some new slow cooker recipes that will be yummy for the fall + winter. I recently had a delicious ropa vieja sandwich (a Cuban dish of shredded beef stewed in a tomato-based sauce) at a neighborhood restaurant and thought I would give it a try at home.

This recipe is insanely easy – very set it, and forget it – and it could also feed an army. I love how versatile it is too, you can eat it as a sandwich, or with pinto beans, rice and avocado as a sort of burrito bowl thingie, or even just as a stew by adding additional chicken stock and tomatoes. Sir Dave also loved it with chihuahua cheese melted on the french bread sammich – YUM.

Happy eating!

Serving: 10-12
Cook Time: 7-8 Hours

Ingredients
3 lbs flank steak
28 oz crushed tomatoes
1/2 cup chicken stock
1 can tomato paste
1 chopped yellow onion
1 sliced red pepper
1 sliced green pepper
1 chopped jalapeño
4 garlic cloves, minced
1 1/2 tsp cumin
1 1/2 tsp salt
1 tsp oregano
1 tsp black pepper
1/2 tsp red pepper flakes
1/2 cup chopped green olives
french bread for serving
cilantro for topping

Turn the crock pot onto low. Add all the ingredients to the slow cooker, except the steak + olives, and stir together well. Then add the steak to the crock pot and submerge the steak into the sauce. Cook on low for 7-8 hours until the steak is tender and falls apart easily by shredding with two forks. Add the green olives into the sauce, and stir. Cut a piece of french bread open and place a large helping of the ropa vieja on the bread. Top with chopped cilantro. Eat up with lots of napkins close by!