Slow Cooker Cuban Braised Beef

Name: Slow Cooker Cuban Braised Beef
Ingredients: 2 (14½ ounce) cans diced tomatoes with garlic and onions, drained; 2 teaspoon dried oregano; 1 teaspoon ground cumin; 1½ teaspoon kosher salt; ¼ teaspoon “hot shot” pepper (blend of black and cayenne peppers); 2 red bell peppers; 1 sweet onion, cut into eight wedges; 1½ pound london broil or flank steak, cut crosswise into three pieces; 1 vocado, sliced; ¼ cup fresh cilantro, chopped

Lauren Gordon|Sept. 10, 2014 9:56 am EST

3.3 (6 ratings)

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If you’re okay with being tortured by these tantalizing smells all day, this recipe is always a winner. Zesty yet comforting, this slow cooker recipe will be an instant hit with your entire family.— Shelby KinnairdClick here for more recipes from the Diabetic Foodie. Click here for more of the 101 Best Slow Cooker Recipes

Servings

6

Ingredients

2 (14½ ounce) cans diced tomatoes with garlic and onions, drained
2 teaspoon dried oregano
1 teaspoon ground cumin
1½ teaspoon kosher salt
¼ teaspoon “hot shot” pepper (blend of black and cayenne peppers)
2 red bell peppers
1 sweet onion, cut into eight wedges
1½ pound london broil or flank steak, cut crosswise into three pieces
1 vocado, sliced
¼ cup fresh cilantro, chopped

Directions

Combine the tomatoes, oregano, cumin, salt and pepper in a slow cooker. Mix well and then add bell peppers and onion. Stir. Nestle the steak among the vegetables. Cook, covered, until the meat is tender, about 7-8 hours on low or 4-5 hours on high.
Shred the beef using two forks (right in the pot), then mix it back into the cooking liquid. Serve with avocado and cilantro.