Name: Slow Cooker Shredded Beef
Prep time: 15 min
Cook time: 7 h
Total time: 7 h 15 min
Cuisine: Mexican-Inspired
Ingredients: 1 (28-ounce) can diced tomatoes (with juice); 3 bell peppers (green, red, orange, or yellow), sliced into 1/2-inch strips; 1 onion, cut into wedges; 2 teaspoons dried oregano; 1 teaspoon ground cumin; 3 bay leaves; 1 1/2 teaspoons kosher sea salt; 1/2 teaspoon freshly cracked black pepper; 1/2 teaspoon garlic powder; 2 pounds flank steak; 1 cup cooked rice (prepared with beef stock instead of water); 3–4 avocado slices; 1/2 cup fresh cilantro leaves; 2 limes, halved

This Slow Cooker Shredded Beef is tender, juicy, and full of flavor. I love how the slow cooking process lets the flank steak absorb all the spices, tomatoes, and vegetables, creating a hearty dish that’s comforting and satisfying. It’s one of those recipes that requires little effort but delivers a meal that tastes like it’s been carefully crafted all day.

Why You’ll Love This Recipe

I like this recipe because it’s simple to prepare yet incredibly flavorful. The combination of oregano, cumin, and bay leaves gives the beef a rich, savory depth, while the tomatoes and peppers add freshness and brightness. I also love how versatile it is—I can serve it over rice, in tacos, or with avocado and lime for a complete meal.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Slow Cooker Flank Steak
28 ounces can diced tomatoes (and juice)
3 whole bell peppers green, red, orange or yellow sliced ½” strips
1 whole onions cut into wedges
2 teaspoons dried oregano
1 teaspoon ground cumin
3 bay leaves
1 ½ teaspoon kosher sea salt
½ teaspoon fresh cracked pepper
½ teaspoon garlic powder
2 pounds flank steak
1 cup cooked rice use beef stock instead of water
3-4 avocado slices
½ cup fresh cilantro leaves
2 whole limes

Directions

I place the diced tomatoes, bell peppers, onion, oregano, cumin, bay leaves, salt, pepper, and garlic powder in the slow cooker.
I nestle the flank steak into the mixture, making sure it’s covered with the tomato and spice blend.
I cover and cook on low for 7–8 hours, or on high for 4–5 hours, until the beef is tender and easily shreds with a fork.
Once done, I remove the bay leaves and shred the beef directly in the slow cooker, mixing it with the vegetables and juices.
I cook the rice separately using beef stock instead of water for extra flavor.
I serve the shredded beef over rice, topping with avocado slices, cilantro, and a squeeze of fresh lime juice.

Servings and Timing

This recipe makes about 6 servings. Preparation takes around 15 minutes, and cooking in the slow cooker requires 7–8 hours on low or 4–5 hours on high.

Variations

Sometimes I add chipotle peppers in adobo sauce for a smoky kick. If I want more spice, I toss in a jalapeño or a dash of cayenne pepper. For a lighter version, I skip the rice and serve the beef in lettuce wraps or on top of a salad.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm the shredded beef in a skillet over medium heat with a splash of beef stock to keep it moist. It also freezes well for up to 2 months; I thaw it overnight in the fridge before reheating.

FAQs

Can I use a different cut of beef?

Yes, I can use chuck roast or brisket, though cooking times may vary.

Do I need to sear the beef before slow cooking?

No, but I sometimes do because it adds extra flavor.

Can I cook this on high instead of low?

Yes, I cook it on high for 4–5 hours if I’m short on time.

What can I serve with shredded beef?

I like serving it over rice, in tacos, burritos, or with roasted vegetables.

Can I make this recipe spicier?

Yes, I add jalapeños, chipotle peppers, or hot sauce for extra heat.

Does this freeze well?

Yes, I freeze it in portions for up to 2 months.

Can I use fresh tomatoes instead of canned?

Yes, I chop about 4–5 fresh tomatoes, though canned adds more liquid.

Do I need to add liquid to the slow cooker?

No, the tomatoes and vegetables release enough liquid for cooking.

Can I make this recipe ahead of time?

Yes, I prepare it the night before and start the slow cooker in the morning.

How do I keep the beef from drying out?

I shred it into the cooking juices and reheat with a splash of beef stock.

Conclusion

I enjoy making this Slow Cooker Shredded Beef because it’s hearty, flavorful, and easy to prepare. The tender beef, savory spices, and fresh toppings come together to create a dish that works for both everyday meals and gatherings. It’s a recipe I turn to when I want something satisfying with minimal effort.