Ingredients
6
6 servings
- •1 tablespoon avocado oil
- •2 pounds beef sirloin tip roast
- •1 (28 ounce) can fire-roasted diced tomatoes, drained
- •1 cup beef broth
- •2 onions, sliced
- •3 bell peppers, seeded and sliced into strips
- •1 (6 ounce) can tomato paste
- •2 tablespoons minced garlic
- •1 tablespoon olive oil
- •1 tablespoon red wine vinegar
- •1 teaspoon ground cumin
- •1 teaspoon salt
- •¼ cup chopped fresh cilantro
Instructions
- Heat avocado oil in a large skillet over medium-high heat; cook beef roast in the hot oil until browned, about 4 minutes per side. Transfer roast to a slow cooker. Pour tomatoes and beef broth over roast; add onions and bell peppers.
- Mix tomato paste, garlic, olive oil, vinegar, cumin, and salt together in a bowl; pour over onions and bell peppers.
- Cook on High for 1 hour. Decrease heat to Low and cook until beef is tender enough to shred, about 8 hours.
- Remove beef from slow cooker and shred on a work surface using 2 forks. Return shredded beef to slow cooker; add cilantro and stir.
- Cook on Low for 1 hour more.
Nutritional Facts
Per 6 servings
- Calories: 327
- Carbohydrate: 20g
- Fat: 14g
- Fiber: 4g
- Protein: 30g
- Sugar: 10g
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