1.5 pounds lean beef (I used sirloin)
3 cloves garlic
2 bell peppers, cut into slices
1 yellow onion, sliced thinly
1 jalapeno, minced with seeds
3 tablespoons chopped green olives with 1 tablespoon of juice
15 ounce can of crushed tomatoes
2 tablespoons apple cider vinegar
shake or two of garlic powder and cumin
salt and ground black pepper to taste
To save time in our busy morning, I prepped and chopped the ingredients the day before. In the morning, I dumped each container in the crock pot and hit the road.
I placed my meat on the bottom of the slow cooker with the vegetables on top, and covered with sauce. Cook on low for 8 hours, separate meat with two forks. Ropa Vieja is typically served over rice, though we intend to use ours in tacos and burritos this week. What is your favorite slow cooker recipe?