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Slow-Cooker Shredded Steak

Slow-Cooker Shredded Steak

Name: Slow-Cooker Shredded Steak
Prep time: 10 min
Cook time: 8 h
Total time: 8 h 10 min
Yield: 4
Cuisine: World
Ingredients: Can crushed tomatoes 1 (15-ounce) can; Beef stock ½ cup; Tomato paste 2 tbsp; Dry white wine 50 ml; Garlic 4 cloves; Cumin 2 tsp; Chili pepper 1 tsp; Oregano 1 tbsp; Kosher Salt ¾ tsp; Skirt Steak 1 ½ lbs; Bell pepper 2; Onion 1; Olives 3 tbsp; White rice

a juicy steak dinner

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8h 10m
Serves 4
Easy
(1)

Ingredients

	1 (15-ounce) can Can crushed tomatoes
	½ cup Beef stock
	2 tbsp Tomato paste
	50 ml Dry white wine
	4 cloves Garlic minced
	2 tsp Cumin ground
	1 tsp Chili pepper ground
	1 tbsp Oregano
	¾ tsp Kosher Salt
	1 ½ lbs Skirt Steak or flank steak
	2 Bell pepper 1 red, 1 orange, sliced ½ inch thick
	1 Onion small, thinly sliced
	3 tbsp Olives chopped pimento-stuffed green olives, plus 1 tbsp brine from the jar
	For serving:
	White rice cooked

Nutritional information

464

сalories

16g

fat

39g

carbohydrates

38g

protein

83mg

cholesterol

837mg

sodium

Ingredients

1 (15-ounce) can Can crushed tomatoes
½ cup Beef stock
2 tbsp Tomato paste
50 ml Dry white wine
4 cloves Garlic
minced
2 tsp Cumin
ground
1 tsp Chili pepper
ground
1 tbsp Oregano
¾ tsp Kosher Salt
1 ½ lbs Skirt Steak
or flank steak
2 Bell pepper
1 red, 1 orange, sliced ½ inch thick
1 Onion
small, thinly sliced
3 tbsp Olives
chopped pimento-stuffed green olives, plus 1 tbsp brine from the jar
For serving:
White rice
cooked

Slow-Cooker Shredded Steak

This comforting one-pot Slow-Cooker Shredded Steak is reminiscent of Cuban ropa vieja but without the hassle of searing it on the stove. An eight-hour braise in a slow cooker yields tender, juicy meat, soft enough to cut with the edge of a spoon. Flavored with garlic and cumin and cooked with tomatoes, bell peppers, and onions, this version adds a handful of pimiento-stuffed green olives and a drizzle of brine from the jar for a dish that will delight your taste buds. For best results, make this dish with thin cuts of beef like skirt steak or flank steak.

The recipe is easy to make. Combine all the ingredients, except for the olives and brine, in your slow cooker, cover and cook on low heat setting for 8 hours. Once the steak is done cooking, coarsely shred the meat, then stir in the olives along with their brine. Serve over steamed white rice. Enjoy!

To make the Slow-Cooker Shredded Steak, you will need the following ingredients:

Ingridiens for Slow-Cooker Shredded Steak

Steps to make Slow-Cooker Shredded Steak

1	Combine tomatoes, stock, tomato paste, wine, garlic, cumin, chili, and salt	2
In a 5-6-quart slow cooker, combine 1 15-ounce can crushed tomatoes, 2 tablespoons tomato paste, 50 milliliters dry white wine, 4 cloves minced garlic, 2 teaspoons ground cumin, 1 teaspoon ground chili pepper, 1 tablespoon dry oregano, and ¾ teaspoon kosher salt.
2	Add steak and vegetables	2
Add 1 ½ pounds steak, 2 sliced bell peppers, and 1 thinly sliced onion and stir everything together.
3	Cook	8h
Cover with a lid and cook on low heat setting for 8 hours, keeping the lid on.
4	Shred meat	5
Remove the lid and skim off any excess fat. Use two forks to coarsely shred the meat, then stir in 3 tablespoons chopped pimento-stuffed green olives and 1 tablespoon brine from the jar.
5	Serve
Serve over steamed white rice. Enjoy!

Let your slow cooker do all the hard work for this Slow-Cooker Shredded Steak recipe. Tender and juicy meat flavored with garlic and cumin cooked in a rich tomato-based sauce makes for a great family dinner. Give this recipe a try, and please come back to leave a comment below with your thoughts!

Jeff O'connor

Jeff is a 38-year-old bachelor who prefers not to waste his time on salads and light meals. He’s a true carnivore who knows how to enjoy food to the max! Jeff will tell you how to cook rich and filling meals from scratch, bringing some real meaty decadence to your kitchen. His recipes are sure to satisfy every meat lover!