big ben's beef machaca

Ingredients

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

Recipe

Preparation Time: 20 mins Cook Time: 7 hrs 50 mins

Ready Time: 8 hrs 10 mins


• 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.
• cook on high for 1 hour. change setting to low and continue cooking until the beef is tender, about 6 1/2 hours.
• 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.