Heat a large skillet over medium-high heat and pour in a tablespoon of olive oil. Add the flank steak, searing it for 4-5 minutes on each side until browned.

In the same skillet, add sliced onions, green bell pepper, and minced garlic, sautéing for about 3-4 minutes until softened.

Transfer the seared beef and sautéed vegetables to a slow cooker. Add crushed tomatoes, tomato sauce, beef broth, cumin, oregano, smoked paprika, black pepper, and bay leaves. Stir well.

Cover the slow cooker and set it to low for 8–10 hours, or high for 4–5 hours. The beef should easily fall apart with a fork.

Carefully remove the beef from the slow cooker and use two forks to shred the meat into bite-sized pieces.

Return the shredded beef to the slow cooker, stirring in sliced Spanish olives. Cook on low for an additional 15-20 minutes.

Spoon the Ropa Vieja into bowls and garnish with freshly chopped cilantro or parsley. Serve hot with traditional sides.