3 pounds flank steak, fat trimmed off
1 cup baby carrots
1 large yellow onion, sliced
1 large green bell pepper, sliced into strips
1/2 cup pimento-stuffed Spanish olives, drained and chopped
1/2 cup raisins
1 bay leaf
3 garlic cloves, minced
2 tbps apple cider vinegar
1/4 tsp dried oregano
1 tsp ground cumin
1 tsp kosher salt
1 tsp black pepper
1 14oz can plain tomato sauce
1 14oz can diced tomatoes
1 cup beef broth
• Season the flank steak with kosher salt and black pepper and brown in a skillet over medium heat, approximately 5 minutes per side.
• Place remaining ingredients, except the beef broth, into a large slow-cooker (5-7 quarts), stirring to combine. We love the carrots so I always add extra.
• Place the browned flank steak into the slow-cooker and then deglaze the skillet with the beef broth. Pour the broth and pan drippings over the steak in the slow-cooker. Cover and cook on high for 3-4 hours or low for 6-8, checking for tenderness. The flank steak should be fork-tender and will shred easily.
• Remove the flank steak from the slow-cooker and, using a fork, shred the beef. Using a ladle, remove most of the liquid from the slow-cooker and transfer it to a sauce pan. Bring it just to a boil, then reduce heat to a simmer. Simmer for 15-20 to reduce and thicken the liquid.
• Return the shredded beef to the slow-cooker along with the reduced sauce. Remove and discard the bay leaf. Serve with rice and tortillas, or with cauliflower rice for a low-carb version.