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A table with a black bowl filled with shredded beef on rice with onions and bell peppers garnished with limes, avocado, and cilantro.
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5 from 2 votes

Slow Cooker Shredded Beef Recipe

Shredded Beef is fall apart tender and bursting full of flavor from slow cooking with the Latin Caribbean sofrito ingredients. It is one of those easy dinners that takes just 10 minutes of prep. Serve the shredded meat over cooked rice with thin avocado slices and a good squeeze of lime for brightness. This recipe is very similar and inspired by Cuban Ropa Vieja. Simple ingredients go in, and a "company-worthy" yummy family dinner comes out.
Prep Time10 minutes
Cook Time4 hours
Total Time4 hours 10 minutes
Course: Dinner & Main Dishes
Cuisine: Cuban
Keyword: crockpot shredded beef, ropa vieja, shredded beef, shredded beef recipe, slow cooker shredded beef
Servings: 8
Calories: 235kcal

Ingredients

Slow Cooker Flank Steak

  • 28 ounces can diced tomatoes (and juice)
  • 3 whole bell peppers green, red, orange or yellow sliced ½” strips
  • 1 whole onions cut into wedges
  • 2 teaspoons dried oregano
  • 1 teaspoon ground cumin
  • 3 bay leaves
  • 1 ½ teaspoon kosher sea salt
  • ½ teaspoon fresh cracked pepper
  • ½ teaspoon garlic powder
  • 2 pounds flank steak
  • 1 cup cooked rice use beef stock instead of water
  • 3-4 avocado slices
  • ½ cup fresh cilantro leaves
  • 2 whole limes

Instructions

  • In a 5 or 6 quart slow cooker, combine the tomatoes and their juice, bell pepper strips, onion wedges, oregano, cumin, bay leaves, salt, pepper and garlic powder.
  • Place the flank steak down inside the vegetables. You don’t need to add any additional liquid.
  • Cook covered 4 hours on high, or low for 5-7 hours.
  • About a half hour before serving, cook the rice and try to use beef stock instead of water for great flavor. You can also serve the shredded beef with egg noodles or beans.
  • Remove the bay leaves, shred beef with 2 forks and mix into the cooked vegetable mixture.
  • Serve in bowls, place the rice (or noodles) in the bottom then top with flank steak pulled beef, and vegetables on top. You can also serve shredded beef with beans, mashed potatoes, or cooked egg noodles.
  • Garnish with fresh sliced avocado, cilantro leaves, and a squeeze of lime!

Notes

Cooks Note: Do I need to add more liquid like beef stock? 

Most slow cooker/crockpot recipes call to add liquid, but you don't with this one! The juice from the diced tomatoes is plenty, and you will have lots of cooking broth when it is finished slow cooking. 

Swaps, Variations, and Additions

You will get rave reviews from the whole family. Try this great recipe for warmer weather and the best part is the kitchen doesn't heat up plus so comforting on cold wintery days. Here are some swaps.
  • Good Cut of Beef: toughest cuts will work like London Broil, but the best cut of beef for this recipe is Flank Steak! Other good substitutes are Strip Steak, Hanger Steak, or Tri-Tip Steak.
  • Pimento Stuffed Olives (sliced in half)
  • Tomato Paste
  • Chopped Celery and Carrots
  • Chicken Stock
  • All Spice
  • Bay Leaves
  • Serve with Pinto Beans, Black Beans, or Rice

Nutrition

Calories: 235kcal | Carbohydrates: 10g | Protein: 26g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 68mg | Sodium: 648mg | Potassium: 831mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1630IU | Vitamin C: 70.4mg | Calcium: 75mg | Iron: 3.5mg