Ropa Vieja is a Cuban dish of meat, peppers and onions. Literally translated it means "old clothes," a reference to the colorful pieces of red and yellow peppers and tomatoes in the dish. Garnish this slow-cooker Ropa Vieja with additional fresh oregano leaves, if desired.
Multicooker Directions: In Step 1, transfer the finely chopped bell pepper mixture to the inner pot of a 6-quart multicooker; stir in the beef stock and ketchup. Place the steak, oil, black pepper, and 1 teaspoon of the salt in a medium bowl; toss to coat. Submerge the steak in the bell pepper mixture in the pot. Lock the lid; turn Pressure Valve to "Venting." Cook on SLOW COOK [Normal] until the meat is very tender, about 8 hours. Turn off the cooker. Press KEEP WARM. In Step 2, transfer the steak to a large bowl, reserving the sauce in the pot. Shred the steak with 2 forks. Add 1 cup of the reserved sauce to the shredded steak, reserving the remaining sauce in the pot; toss well and stir in the chopped green olives. Complete Step 3.
1/2 cup steak, about 1/4 cup beans, about 1/4 cup rice, about 1 cup sauce