Slow Cooker Cuban Braised Beef and Peppers

This is a great "put it in the crockpot and leave it" meal. Very tasty! I omit the avacado and cilantro and its just as good.

Ingredients

• 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
• 1 cup long-grain white rice
• 1 avocado, sliced
• 1/4 cup fresh cilantro leaves

Directions

1. 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.
2. Twenty-five minutes before serving, cook the rice according to the package directions.
3. Using two forks, shred the beef and mix it into the cooking liquid. Serve with the rice and top with the avocado and cilantro.