Ingredients

• 2 tablespoons vegetable oil
• 3 pounds beef flank steak
• 1-1/2 cups beef broth
• 12 ounces canned tomato sauce
• 2-3 medium onions, sliced
• 1 large green bell pepper, seeded and sliced into strips
• 1 large red bell pepper, seeded and sliced into strips
• 6 cloves garlic, mashed or minced
• 1 (6 ounce) can tomato paste
• 1/2 teaspoon dried oregano
• 2 teaspoons ground cumin
• 3 tablespoons chopped fresh cilantro
• 2 tablespoons olive oil
• 1 tablespoon and 1-1/2 teaspoons white wine vinegar
• 2 bay leaves

Directions

1. Heat vegetable oil in a large skillet over medium-high heat. Brown the meat on all sides.

2. Transfer meat to slow cooker. Pour all other ingredients into slow cooker. Stir until well blended.

3. Cover and cook on low for up to 10 hours. At 8-9 hour mark, check to see if meat is fork tender. If necessary, rotate the meat upside down and continue to let simmer in crock pot until fork tender.

4. When ready to serve, pull meat out of slow cooker and shred with two forks. Return shredded meat to slow cooker.

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