Slow Cooker Beef Machaca
Ingredients
2.5 to 3 pound chuck roast
2 teaspoons chili powder
1½ teaspoons salt,, or to taste
1 teaspoon ground black pepper
1 teaspoon ground cumin
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried oregano
¼ to ½ teaspoon cayenne pepper
2 tablespoons olive oil
1 bell pepper,, diced
1 yellow onion,, diced
6 cloves garlic,, minced
2 chipotle peppers in adobo sauce,, plus 1 tablespoon adobo sauce from the can
1 can (10 ounces) diced tomatoes with chilies
1 cup beef broth
1 whole lime,, juiced
For Serving (optional):
corn or flour tortillas
Shredded Mexican Style Blend Cheese
diced onions
shredded lettuce
sour cream
Directions
Pat dry the chuck roast with paper towels. Set aside.
In a small mixing bowl combine the chili powder, salt, black pepper, cumin, garlic powder, onion powder, oregano, and cayenne pepper.
Season the chuck roast with the seasoning mix. Set aside.
Heat up 2 tablespoons olive oil in a large skillet set over medium heat.
Add the chuck roast to the heated oil and sear on all sides until just browned.
Transfer browned beef to the insert of your slow cooker.
To the slow cooker, add the diced bell peppers, onions, garlic, chipotle peppers, adobo sauce, can of diced tomatoes with chilies, beef broth, and lime juice.
Cover and cook on LOW for 6 to 8 hours, or until meat is very tender and falling apart.
The goal for perfectly tender beef is an internal temperature of 205˚F to 215˚F. You’ll know it’s ready when the meat falls apart as you pierce it with a fork.
Remove meat from the slow cooker and transfer it to a cutting board; shred with forks. Set aside.
Using an immersion blender, blend the cooking liquid inside the slow cooker until smooth and thickened.
Toss meat with the cooking liquid.
Taste for salt and pepper and adjust accordingly.
Serve with corn or flour tortillas, if desired, and topped with cheese, onions, lettuce, and sour cream.
