The next best solution to a homemade meal without turning on the oven = crockpot. Who says it’s just for cold weather? Not me…
Once again, I broke my rule for using a recipe that required cooking meat before putting it in the slow cooker, but it was only on the stove for about 5 minutes 🙂 The end result was totally worth it.
I also used london broil instead of flank steak (what can I say…it was on sale that week) and again, got a fantastic end result. It shreds very nicely when slow cooked so it definitely works when making “old clothes”.
And a big oops – I forgot to add the tomato sauce! No matter – pardon my echo – the end result was still delicious. But, just incase you don’t have any on hand, you can still make this dish and be very pleased.
adapted from Allrecipes
1 tablespoon vegetable oil
3 pounds london broil
1 1/2 cups beef broth
1 1/2 cans (12 oz) tomato sauce
1 large onion, sliced
1 green pepper, seeded and sliced
5 cloves garlic, chopped
2 teaspoons cumin
2 teaspoons chopped fresh cilantro
1 1/2 tablespoons extra virgin olive oil
1 1/2 tablespoons white wine vinegar
Add vegetable oil to a hot skillet, followed by meat. Cook for about 3-4 minutes on each side.
Place meat in crockpot, then pour in tomato sauce and beef broth, followed by all other ingredients. Stir until well blended. Cook on high for about 4 hours, or on low for about 8-9 hours.
Remove meat, shred and serve with rice.