Slow Cooker Shredded Beef (Pulled Beef Recipe)
Limit the time spent in front of the stove with this simple, easy, juicy, flavorful and perfectly tender Slow Cooker Shredded Beef. It only takes 15 minutes to prep this Ropa Vieja, it's a true dump and go recipe.
Servings: 8 servings
- 2 lbs flank steak
- 1 teaspoon salt , more if needed
- 1/2 teaspoons ground black pepper
- 1 tablespoon dried oregano
- 4 tablespoons sofrito
- 4 tablespoons vegetable oil
- 4 garlic cloves , peeled
- 1 medium red bell pepper , chopped
- 1 small red onions , chopped
- 1/2 cup tomato sauce
- 1/4 cup olives
- 1 tablespoon fresh cilantro , chopped
Season the meat with salt, pepper, oregano and sofrito.
In a cast iron pot, heat half the oil at medium-high heat and sear the meat just until golden brown
Place in a slow cooker. Add the garlic, bell pepper, onion, tomato sauce, olives and enough water just to cover the meat. Cook on low for about 8 hours or high for 4 hours and 30 minutes.
Using two forks, shred the meat. Taste and add extra salt if needed.
Sprinkle with fresh cilantro and serve warm over rice, beans and tostones.
Don't skip the searing of the beef. This will caramelize it and add a rich flavor to the finished dish.
Taste the beef before serving and adjust the seasoning to suit your tastes.
I like to use red bell pepper in this recipe, but you can use any color you have in hand. You can also add in other veggies if you like, like carrots or mushrooms.
Calories: 233kcal | Carbohydrates: 4g | Protein: 25g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 68mg | Sodium: 433mg | Potassium: 506mg | Fiber: 1g | Sugar: 2g | Vitamin A: 149IU | Vitamin C: 18mg | Calcium: 43mg | Iron: 2mg