Havana-Style Shredded Beef

Ingredients

• 3 lb flank steak or chuck roast
• 1 tablespoon Minnezona House Seasoning
• 1 tablespoon olive oil
• 1 yellow onion, sliced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 4 cloves garlic, minced
• 1 (15 oz) can tomato sauce
• 1 (14.5 oz) can diced tomatoes
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• ½ cup green olives, sliced
• 2 tablespoons olive brine
• 1 tablespoon red wine vinegar
• Cooked white rice, for serving

Directions

1. Season beef with House Seasoning and sear in olive oil until browned. Transfer to the slow cooker.
2. Add onion, peppers, garlic, tomato sauce, diced tomatoes, cumin and oregano.
3. Cook on LOW 8 hours or HIGH 5 hours until the beef shreds easily.
4. Shred beef into the sauce, then stir in olives, olive brine and vinegar.
5. Cook 10 minutes more and serve with white rice.

Recipe Notes

• Flank steak gives long strands; chuck roast gives a richer texture.
• Add olives at the end so their flavor stays bright.
• Serve with rice, black beans or fried plantains.