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Add the beef broth, tomato paste, diced tomatoes, salt, pepper, oregano, cumin, turmeric and apple cider vinegar to the slow cooker. Stir.
Add the flank steak and flip it around in the sauce so it gets coated. Add the bell pepper, onion, olives and garlic cloves, mix those items together to combine on top of the meat.
Cover and cook on low for 9 hours on LOW or on HIGH for 5 hours, without opening the lid during the cooking time. Shred the meat with 2 forks right in the slow cooker.
Serve with yellow rice and enjoy!