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Big Ben's Beef Machaca

  • 8servings
  • 50minutes
  • 503calories

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Source: allrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, B12, C, D, P
MineralsZinc, Copper, Natrium, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 (4 pound) boneless beef chuck roast, trimmed and cut into 8 portions

  2. 1/2 cup olive oil

  3. 1/4 cup Worcestershire sauce

  4. 2 limes, juiced

  5. 1 (14 ounce) can diced tomatoes, undrained

  6. 1 large sweet onion, diced

  7. 1/2 green bell pepper, diced

  8. 4 cloves garlic, minced

  9. 1 jalapeno pepper, seeded and minced

  10. 1/2 cup beef broth

  11. 1 tablespoon dried oregano

  12. 1 tablespoon ground cumin

  13. 1 teaspoon chili powder

  14. 1/2 teaspoon salt, or more to taste

  15. 1/2 teaspoon ground black pepper

Instructions Jump to Ingredients ↑

  1. Place beef portions into the crock of a large slow cooker. Mix olive oil, Worcestershire sauce, lime juice together in a bowl; pour over the beef. Add diced tomatoes, sweet onion, green bell pepper, garlic, jalapeno pepper, beef broth, oregano, cumin, chili powder, salt, and black pepper to the slow cooker.

  2. Cook on High for 1 hour. Change setting to Low and continue cooking until the beef is tender, about 6 1/2 hours.

  3. Remove beef with tongs to a cutting board. Shred with a pair of forks and return to the slow cooker. Continue cooking another 20 to 30 minutes.

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