Big Ben’s Beef Machaca Recipe

Season the beef chuck roast with salt and pepper. Place it in a slow cooker.

Add the chopped onion, minced garlic, diced bell pepper, diced jalapeno, diced tomatoes, tomato paste, chili powder, cumin, oregano, salt, black pepper, and beef broth to the slow cooker.

Cook on low for 8 hours or on high for 3-4 hours, until the meat is tender and easily shreds.

Remove the beef chuck roast from the slow cooker and shred it using two forks.

Return the shredded beef to the slow cooker and mix it with the sauce.

Cook for an additional 30 minutes on low to allow the flavors to meld together.

Serve the Beef Machaca hot with warm tortillas, rice, and beans.