Slow-Cooker Ropa Vieja

Total Time: 8 hr 15 min Prep: 15 min Cook: 8 hr Yield: 4 servings Level: Easy Ingredients 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, thinly sliced (with seeds) Kosher salt 1 1/2 pounds skirt steak or flank steak 2 bell peppers (1 red, 1 green), sliced 1/2 inch thick 1 small onion, thinly sliced 3 tablespoons chopped pimiento-stuffed green olives, plus 1 tablespoon brine from the jar Cooked white rice, for serving Directions Combine the tomatoes, ketchup, vinegar, garlic, cumin, jalapeno and 3/4 teaspoon salt in a 5-to-6-quart slow cooker. Add the steak, bell peppers and onion and toss to coat. Cover and cook on low, undisturbed, 8 hours. Uncover and skim off any excess fat. Coarsely shred the meat with 2 forks, then stir in the olives and olive brine. Serve over rice. Per serving: Calories 464; Fat 16 g (Saturated 6 g); Cholesterol 83 mg; Sodium 837 mg; Carbohydrate 39 g; Fiber 4 g; Protein 38 g