Categories: Slow Cooker

Ingredients

• 1 tsp olive oil
• 1/3 cup chopped scallions
• 1/2 cup chopped red bell pepper
• 3 garlic cloves, chopped
• 2 plum tomatoes, chopped
• 1 1/2 tsp kosher salt
• 1 1/2 tsp ground cumin
• 1/4 tsp garlic powder
• 1/2 cup beef broth
• 1 1/2 cups canned tomato sauce
• 1 1/2 lbs. flank steak, fat trimmed
• 2 bay leaves

Directions

1. Heat a medium nonstick skillet over medium heat. Add the oil, scallions, bell pepper, and garlic and cook, stirring, until tender, 2-3 minutes. Add the tomatoes, 1/2 tsp salt, 1/2 tsp cumin and the garlic powder and cook until the tomatoes soften and begin to break up, 4-5 minutes more. Transfer to a slow cooker. Add the broth and tomato sauce and stir well.

2. Season the meat with the remaining 1 tsp salt and 1 tsp cumin, and place in the slow cooker, making sure the liquid covers the meat. If it does not, add a little more broth. Add the bay leaves.

3. Cover and cook on LOW 8 hours, until the meat is tender and easily shreds. Discard the bay leaves. Carefully transfer the meat to a plate and shred with 2 forks. Return the meat to the slow cooker and keep warm until ready to serve.

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