Ingredients
1 beef flank steak (2 pounds) 1/2 teaspoon salt1/2 teaspoon pepper2 cups beef broth1/2 cup dry vermouth1/2 cup dry red wine or additional beef broth1 can (6 ounces) tomato paste 1 large onion, thinly sliced1 large carrot, sliced1 small sweet red pepper, thinly sliced1 Cubanelle or mild banana pepper, thinly sliced3 sprigs fresh oreganoHot cooked riceOptional: Additional fresh oregano, lime wedges and sliced green olives with pimientos
Preparation
Cut steak into 6 pieces; sprinkle with salt and pepper. Heat a large skillet over medium-high heat; brown meat in batches. Transfer meat to a 5- or 6-qt. slow cooker. Add broth, vermouth, wine and tomato paste to pan. Cook 2-3 minutes, stirring to loosen browned bits from pan. Pour over meat.
Top with onion, carrot, red pepper, Cubanelle pepper and oregano. Cook, covered, on low until meat is tender, 8-10 hours. Remove oregano sprigs; discard. Remove meat; shred with 2 forks. Return to slow cooker; heat through. Serve with rice and, if desired, additional oregano, lime wedges and green olives.
