- 1 large onion, cut into rings
- 2 pounds flank steak, cut into thirds
- 2 (14 ounce) cans diced tomatoes with jalapeno peppers
- 2 tablespoons minced garlic
- 1 (14 ounce) can beef broth
- 1 bay leaf
- Spread a layer of onions in the bottom of a slow cooker, top with 1/2 of the steak. Spread another layer of onions over steak and pour 1 can of diced tomatoes over onions; top with 1/2 of the garlic. Repeat layers with remaining onion, steak, tomatoes, and garlic.
- Gently pour beef broth over steak mixture and add bay leaf.
- Cook on Low for 8 to 10 hours.
- Shred beef and return to slow cooker; stir mixture together until meat absorbs some of the broth, 5 to 10 minutes.
05/11/2018
recipepes.com
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455 calories
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