This is such a hearty, easy dish that will warm you from the inside out. I served this over polenta but it would be great over pasta, rice or even mashed potatoes. Top with parmesan cheese and/ or parsley if desired.

To make this #dinnerdoneby9am I put everything except the vinegar in the slow cooker in the morning, turn off when done and re-heat and stir in the vinegar just prior to serving.

– 1 Tbsp olive oil
-1 (29 oz) can crushed tomatoes
-1 onion, diced
-4 cloves garlic, minced
-1 Tbsp sugar
-1 tsp salt
-1/2 tsp pepper
-1/4 tsp red pepper flakes
-1 tsp dried rosemary
-1 tsp dried thyme
-1/2 tsp dried oregano
-1- 1.5 flank steak, trimmed of excess fat
-2 carrots, peeled and diced
-2 Tbsp balsamic vinegar

Grease the inside of a slow cooker with olive oil. Add the crushed tomatoes through oregano in the slow cooker and stir. Cut the flank steak into 4 pieces, place in slow cooker, add carrots and spoon some of the tomato mixture over top. Cook on low for 8-10 hours until meat easily shreds easily. Stir in balsamic vinegar and serve over top of a starch of your choice.