In a large pot or Dutch oven, heat olive oil over medium heat. Add flank steak and sear on all sides until browned, about 5-7 minutes. Remove the beef and set aside.

Sauté the Vegetables

In the same pot, add sliced onions and bell peppers. Sauté until softened, about 5 minutes. Add minced garlic and cook for an additional minute.

Combine Ingredients

Return the seared beef to the pot. Add diced tomatoes, tomato sauce, beef broth, cumin, oregano, bay leaves, salt, and black pepper. Stir to combine.

Cook the Ropa Vieja

Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 2-3 hours, or until the beef is tender and easily shredded.

Shred the Beef

Remove the beef from the pot and shred it using two forks. Return the shredded beef to the pot and stir to coat with the sauce.

Serve

Remove bay leaves before serving. Garnish with chopped cilantro and serve hot with rice or tortillas.