Slow Cooker Caribbean Shredded Beef

Name: Slow Cooker Caribbean Shredded Beef
Total time: 375 min
Yield: 6 servings
Ingredients: 3 lbs beef top round or flank steak, trimmed of excess fat; 2 tbsp olive oil; 2 large yellow onions, sliced; 3 bell peppers (mixed colors), sliced; 28 oz canned crushed tomatoes; 1/2 cup low-sodium beef broth; 4 cloves garlic, minced; 1 tbsp + 3 tsp total of: smoked paprika, ground cumin, and dried oregano; 3 cups (uncooked) brown rice, to serve

Tender, fall-apart shredded beef is slow-cooked in a savory and aromatic tomato-pepper sauce, creating an incredibly high-protein meal perfect for bulking.

Ingredients

3 lbs beef top round or flank steak, trimmed of excess fat
2 tbsp olive oil
2 large yellow onions, sliced
3 bell peppers (mixed colors), sliced
28 oz canned crushed tomatoes
1/2 cup low-sodium beef broth
4 cloves garlic, minced
1 tbsp + 3 tsp total of: smoked paprika, ground cumin, and dried oregano
3 cups (uncooked) brown rice, to serve

Instructions

Season the beef generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear the beef on all sides until a brown crust forms, about 2-3 minutes per side. Transfer the beef to the slow cooker. In the same skillet, add the sliced onions and bell peppers, cooking for 4-5 minutes until slightly softened. Add the garlic and cook for one more minute. Transfer the vegetables to the slow cooker, arranging them around the beef. Pour the crushed tomatoes and beef broth over the beef and vegetables. Sprinkle the paprika, cumin, and oregano on top. Cover and cook on low for 6-8 hours or on high for 4-5 hours, until the beef is tender and falls apart easily. Before serving, cook the brown rice according to package instructions. Remove the beef from the slow cooker and shred it using two forks. Return the shredded beef to the sauce and stir to combine. Serve hot over the brown rice, divided into six portions.

Full macros and meal-plan integration are available in the KeyMacro app.