Ingredients
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2 lbs beef flank steak
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1 tablespoon vegetable oil
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1 cup beef broth
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1 (8 ounce) can tomato sauce
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1 (6 ounce) can tomato paste
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1 small onion, sliced
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2 garlic cloves, chopped
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1 teaspoon fresh cilantro, chopped
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1 tablespoon olive oil
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1 tablespoon vinegar
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1 green bell pepper, seeded and sliced into strips
Instructions
- Heat vegetable oil in a large skillet over medium-high heat.
- Brown the flank steak on each side, about 4 minutes per side.
- Transfer beef to a slow cooker.
- In a large bowl, mix together the beef broth, tomato sauce, tomato paste, onion, bell pepper, garlic, cilantro, olive oil and vinegar.
- Stir until well blended.
- Pour over flank steak in slow cooker.
- Cover, and cook on High for 4 hours, or on Low for up to 10 hours.
- When ready to serve, shred meat and serve with tortillas or rice.
- If freezing ahead: Don't brown the meat, just put ingredients in a ziploc bag and place in freezer, flattened. (I like to fit it into a bowl that will fit into the crockpot, but you don't have to.
- To cook from frozen: Thaw in refrigerator if desired (or put in frozen). Cook as directed above. If cooking from frozen add time for thawing.