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Big Ben's Beef Machaca
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Prep Time:
20 minutes
Cook Time:
470 minutes
Total Time:
490 minutes
Slow cooker Mexican beef - perfect for tacos, taquitos, burritos, or tortas!
Ingredients:
  • 1 (4 pound) boneless beef chuck roast, trimmed and cut into 8 portions
  • 0.5 cup olive oil
  • 0.25 cup Worcestershire sauce
  • 2 limes, juiced
  • 1 (14 ounce) can diced tomatoes, undrained
  • 1 large sweet onion, diced
  • 0.5 green bell pepper, diced
  • 4 cloves garlic, minced
  • 1 jalapeno pepper, seeded and minced
  • 0.5 cup beef broth
  • 1 tablespoon dried oregano
  • 1 tablespoon ground cumin
  • 1 teaspoon chili powder
  • 0.5 teaspoon salt, or more to taste
  • 0.5 teaspoon ground black pepper
Instructions:
  • Arrange the beef in a large slow cooker. Combine olive oil, Worcestershire sauce, and lime juice, then 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.
  • Cook on High for 1 hour, then switch to Low and keep cooking until the beef is tender, approximately 6 1/2 hours.
  • Using tongs, transfer the beef to a cutting board. Shred it with forks and return to the slow cooker. Let it cook for another 20 to 30 minutes.

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