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Slow Cooker Beef Machaca

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A flavorful, tender beef dish made effortlessly in a slow cooker, perfect for burritos, tacos, or burrito bowls.

Ingredients

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  • 2 lbs beef chuck roast
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1 bell pepper, chopped
  • 1 can diced tomatoes (14.5 oz)
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 cup beef broth
  • 2 tablespoons olive oil

Instructions

  1. Heat olive oil in a skillet over medium heat. Add the chopped onion, bell pepper, and garlic, and sauté until soft.
  2. Place the beef chuck roast in the slow cooker.
  3. Add the sautéed vegetables, diced tomatoes, cumin, chili powder, salt, black pepper, and beef broth on top of the roast.
  4. Cover and cook on low for 480 minutes or until the beef is tender.
  5. Shred the beef with two forks and mix it with the juices.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze for up to 3 months.

Nutrition

Find it online: https://mydailyrecipeideas.com/slow-cooker-beef-machaca-tender-shreds-bold-flavors/

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