Cuban Braised Beef

# 1 28-ounce can diced tomatoes, drained
# 2 red bell peppers, sliced 1/2 inch thick
# 1 onion, cut into 8 wedges
# 2 teaspoons dried oregano
# 1 teaspoon ground cumin
# kosher salt and black pepper
# 1 1/2 pounds flank steak, cut crosswise into thirds

# In a 5- to 6-quart slow cooker, combine the tomatoes, bell peppers, onion, oregano, cumin, 1½ teaspoons salt, and ¼ teaspoon pepper. Nestle the steak among the vegetables. Cook, covered, until the meat is tender and pulls apart easily, on high for 4 to 5 hours or on low for 7 to 8 hours.
# Using two forks, shred the beef and mix it into the cooking liquid.
If desired, serve over rice with avocado.

Number of Servings: 4

Recipe submitted by SparkPeople user AOGOAE.