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Slow Cooker Shredded Beef

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Tender and flavorful slow-cooked flank steak simmered with tomatoes, peppers, onions, and spices until juicy enough to shred, perfect for serving over rice, in tacos, or with fresh toppings.

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

Instructions

  1. Place diced tomatoes, bell peppers, onion, oregano, cumin, bay leaves, salt, pepper, and garlic powder in the slow cooker.
  2. Nestle the flank steak into the mixture, ensuring it’s covered with the tomato and spice blend.
  3. Cover and cook on low for 7–8 hours, or on high for 4–5 hours, until beef is tender and shreds easily.
  4. Remove bay leaves and shred beef directly in the slow cooker, mixing with vegetables and juices.
  5. Cook rice separately using beef stock instead of water for extra flavor.
  6. Serve shredded beef over rice, topped with avocado slices, cilantro, and a squeeze of fresh lime juice.

Notes

For extra flavor, sear the beef before adding it to the slow cooker.

Chipotle peppers or jalapeños can be added for more spice.

Canned tomatoes provide enough liquid—no need to add extra.

Freezes well for up to 2 months.

Reheat gently with a splash of beef stock to keep moist.

Nutrition

Find it online: https://justsosavory.com/slow-cooker-shredded-beef/