I wish I had a picture but I left my camera at work over the weekend.  I made this on Saturday and it was so good.  I got the recipie from allrecipies.com My substitutions are in red.

Ingredients:

1 tablespoon vegetable oil

2 pounds beef flank steak   ( I used a 2 lb sirloin tip roast)

1 cup beef broth

1 (8 ounce) can tomato sauce

1 small onion, sliced

1 green bell pepper, seeded and sliced into strips

2 cloves garlic, chopped  (I used about 5 tsp of diced garlic)

1 (6 ounce) can tomato paste

1 teaspoon ground cumin (I didn’t have so I used 2 packets of Goya Sazón with Azafrán)

1 teaspoon chopped fresh cilantro

1 tablespoon olive oil

1 tablespoon white vinegar

Directions:

1. Heat vegetable oil in a large skillet over medium-high heat. Brown the flank steak on each side, about 4 minutes per side.
2. Transfer beef to a slow cooker. Pour in the beef broth and tomato sauce, then add the onion, bell pepper, garlic, tomato paste, cumin, cilantro, olive oil and vinegar. Stir until well blended. (I combined all of these ingredients in a bowl and then poured over the meat in the slow cooker) 
3. Cover, and cook on High for 4 hours, or on Low for up to 10 hours. When ready to serve, shred meat and serve with tortillas or rice. (I actually cooked mine for 7 hours on Low, took the meat out and shredded it and then put the shredded meat in the crockpot, gave it a good stir and cooked on Low for another hour)

 Husband and I loved this one.  I ate mine with rice which soaks up the juice nicely.  Hubby had his wrapped up in a tortilla (well, actually 4 of them)