1. Heat vegetable oil in a large skillet over medium-high heat. 2. Brown the flank steak on each side, about 4 minutes per side. 3. Transfer beef to a slow cooker. 4. In a large bowl, mix together the beef broth, tomato sauce, tomato paste, onion, bell pepper, garlic, cilantro, olive oil and vinegar. 5. Stir until well blended. 6. Pour over flank steak in slow cooker. 7. Cover, and cook on High for 4 hours, or on Low for up to 10 hours. 8. When ready to serve, shred meat and serve with tortillas or rice. 9. If freezing ahead: Don't brown the meat, just put ingredients in a ziploc bag and place in freezer, flattened. (I like to fit it into a bowl that will fit into the crockpot, but you don't have to. 10. To cook from frozen: Thaw in refrigerator if desired (or put in frozen). Cook as directed above. If cooking from frozen add time for thawing. ---------------------------------------------------------------------------
Nutrition
Ingredients
