Big Ben's Shredded Beef Machaca

Name: Big Ben's Shredded Beef Machaca
Prep time: 20 min
Cook time: 7 h 50 min
Total time: 8 h 10 min
Yield: 8 servings
Cuisine: Tex-Mex, Mexican
Ingredients: 0.5 cup Beef Broth; 0.5 tsp Black Pepper; 1 tsp Chili Powder; 14 oz Diced Tomatoes; 1 tbsp Dried Oregano; 4 lb Grass-Fed Chuck Roast; 0.5 whole Green Bell Pepper; 1 tbsp Ground Cumin; 1 whole Jalapeño Pepper; 2 whole Lime Juice; 4 cloves Minced Garlic; 0.5 cup Olive Oil; 0.5 tsp Salt; 1 whole Sweet Onion; 0.25 cup Worcestershire Sauce

Dinner 🍽️Lunch 🥪 Tex-Mex 🇺🇸🇲🇽Mexican High-Protein 💪Low-Carb Halal 🕌Comfort-Food Anabolic Diet

Big Ben's Shredded Beef Machaca features tender, slow-cooked chuck infused with lime, cumin, oregano, and a gentle heat from jalapeño. Juicy and richly seasoned with tomatoes and onions, it’s ideal for stuffing tacos, burritos, or tortas, or serving over rice for a hearty dinner. The flavors deepen as it rests, making it great for make-ahead meals and gatherings.

Prep20 mins
Cook7 hrs 50 mins
Serves8
DifficultyMedium

1

Place the beef portions in the crock of a large slow cooker. In a bowl, mix the olive oil, Worcestershire sauce, and lime juice; pour this over the beef. Add the 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. Switch the setting to Low and keep cooking until the beef is tender, about 6 1/2 hours.
3

Use tongs to transfer the beef to a cutting board. Shred it with two forks and return it to the slow cooker. Continue cooking for another 20 to 30 minutes.