Big Ben's Beef Machaca

This hearty and delicious Mexican slow cooker recipe is so versatile and a hit at my husband's fire station. Shred the meat and create anything from tacos to taquitos, or enjoy it all on it's own!

• Preparation Time: 20 mins
• Cooking Time: 7 hr
• Total Time: 7 hr 20 mins
• Calories: 503 Calories

Ingredients

• ½ teaspoon ground black pepper
• ½ cup olive oil
• 1 tablespoon dried oregano
• 4 cloves garlic, minced
• 1 teaspoon chili powder
• 1 tablespoon ground cumin
• 1 jalapeno pepper, seeded and minced
• 2 limes, juiced
• ½ green bell pepper, diced
• ¼ cup Worcestershire sauce
• ½ cup beef broth
• 1 large sweet onion, diced
• 1 (14 ounce) can diced tomatoes, undrained
• ½ teaspoon salt, or more to taste
• 1 (4 pound) boneless beef chuck roast, trimmed and cut into 8 portions

Recipe Instructions

Step 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.

Step 2

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

Step 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.