Carribbean Beef

Slow cooked almost complete meal - beef, peppers and a tomato based sauce.  Just make some rice.

  14 1/2 Ounce Diced Tomatoes,                    1 1/2 Tsp Salt

           -drained                                            1/2 Tsp Pepper

  14 1/2 Ounce Diced Tomatoes,                    2 Tsp Dried Oregano

           -Undrained                                        1 Tsp Ground Cumin

  2 Cups Bell Pepper                                     1 1/2 Lb flank steak

  2 Garlic Cloves                                                                       

In a 5- to 6-quart slow cooker, combine the tomatoes and bell peppers (cut into strips).

Sprinkle with garlic (minced), oregano, cumin, salt and 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.  Move the beef to a bowl and shred it using two forks.

 Pour the cooking liquid over the beef.

 Serve with cooked rice.