If only I had more time I'd write flowery details and take pictures of every step -- perhaps one day down the road between jobs. But for now I am the picture of 1970's womanhood making friends with the crock pot and making slow cooker meals I can leave going in the morning (or have readied an ask the big man to put in the crock pot at a prescribed (by email -- it is the 2000's after all) time.
The latest creation -- Ropa Vieja -- Spanish for old clothes, is a slow cooked mix of shredded beef and peppers. I layered sirloin tip steak (I would have rather flank or skirt but we had a nice big package of sirloin) in the crock post with sliced red bell peppers, oregano, cumin, 1 sliced onion, and a large can of tomatoes (yes from our garden -- from the summer when I had more time), S&P, and let it cook for about 8 hours on low.
If it had been an energetic night I would have shredded the beef and quickly browned it in some hot oil before serving over rice with some of the tasty broth. that one's for extra credit. Instead I shredded the tender meat, piled the beef and some of the broth over rice and topped with chopped fresh onions, white cheese, cilantro leaves, and lime wedges for squeezing.