A flavorful and hearty Cuban-inspired dish featuring tender shredded beef in a rich tomato-based sauce.
Heat the olive oil in a large skillet over medium-high heat.
Ensure the skillet is hot before adding the oil to prevent sticking.
Sear the beef flank steak on both sides until browned, about 4 minutes per side.
Searing the beef locks in the juices and enhances the flavor.
Transfer the seared beef to a slow cooker.
Place the beef in the center of the slow cooker for even cooking.
Add the onion, bell pepper, garlic, tomato sauce, beef broth, cumin, oregano, and vinegar to the slow cooker.
Stir the mixture gently to combine the ingredients evenly.
Cover and cook on high for 4 hours or on low for 8 hours until the beef is tender.
Check the beef occasionally to ensure it's cooking evenly.
Shred the beef using two forks and mix it back into the sauce.
Shredding the beef allows it to absorb more of the flavorful sauce.
Serve the shredded beef with rice or tortillas, garnished with fresh cilantro.
Warm the tortillas or rice before serving for the best experience.
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