Food Stylist: Jamie Kimm
Prop Stylist: Marina Malchin

Slow-Cooker Shredded Steak

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  • Level: Easy
  • Total: 8 hr 15 min
  • Prep: 15 min
  • Cook: 8 hr
  • Yield: 4 servings
Juicy cuts of steak laced with garlic and cumin get cooked slowly with peppers, tomatoes and onions in this rich, comforting dish reminiscent of Cuban ropa vieja.



  1. Combine the tomatoes, ketchup, vinegar, garlic, cumin, jalapeno and 3/4 teaspoon salt in a 5-to-6-quart slow cooker. Add the steak, bell peppers and onion and toss to coat. Cover and cook on low, undisturbed, 8 hours.
  2. Uncover and skim off any excess fat. Coarsely shred the meat with 2 forks, then stir in the olives and olive brine. Serve over rice.