Some modifications to a classic cuban dish make it great for a weeknight meal.

3 lbs flank steak (or 3 lb beef roast)
1 cup beef broth
2T Tablespoons tomato paste
1 14 oz can diced tomatoes
salt
pepper
1 tsp oregano
1 tsp cumin
.5 tsp turmeric
1 T apple cider vinegar
1 yellow onion, diced
2 bell peppers, diced OR 1/2 cup jarred jalapeno pepper slices (depending on how spicy you want it)
1/2 cup spanish olives
3 whole garlic cloves, peeled
Cooked yellow rice for serving

Combine all ingredients except beef in the crock pot. Mix together. Add steak or roast and rotate it in the sauce.

Cook on low for 8-10 hours. Shred beef, discard fat, and serve over yellow rice.