Slow Cooker Ropa Vieja

I've never had Ropa Vieja before- a well-known Cuban dish- so I don't know if this is authentic or not.  I really enjoyed the flavor of this though, and it was super easy to put together, cooking all day in the slow cooker.  We enjoyed this with rice and black beans. 

Slow Cooker Ropa Vieja
adapted from Carlsbad Cravings

3 lbs. chuck roast
2 Tablespoons oil
1 red onion sliced ¼-inch thick
1 28 oz. can crushed tomatoes
1 cup low sodium beef broth
2 Tablespoons low sodium soy sauce
1 Tablespoon apple cider vinegar
1 teaspoon liquid smoke
1 Tablespoon beef bouillon or better than bouillon
1 Tablespoon EACH dried oregano, ground cumin
1 tsp EACH smoked paprika, ground coriander, all spice
1/2 teaspoon salt
1/2-1 teaspoon ground chipotle chili pepper
6 cloves garlic minced
1 bay leaf
1 red bell pepper sliced ¼-inch thick
1 green or orange/yellow bell pepper sliced ¼-inch thick
ADD LATER
3/4 cup pimiento-stuffed Spanish olives drained and halved

1.  Heat oil in a large cast iron skillet over medium high heat. Using tongs, sear meat on all sides until browned and transfer to a 6 qt. (or larger) slow cooker.  Add sliced onions to the skillet and sauté over medium-high heat for 5 m minutes; set aside (don’t add to crockpot yet).  Add crushed tomatoes through bay leaf to the crockpot and stir to combine, flipping the roast over to coat. Top beef with red onions and bell peppers.  Cover and cook on low for 8-10 hours or on high for 4-6 hours OR until roast is super tender and easily sheds with a fork.

2.  Once tender, shred roast and discard excess fat. Stir in the olives and let rest 15-30 minutes to absorb some of the juices. Taste and season with additional salt and/or ground chipotle chili pepper. Serve with rice and black beans.

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