Mexican Beef Machaca for Multiple meals

You’re going to be gone all day and need to feed your family easily for supper. What is something easy you can throw into the crockpot before work? Mexican Beef Machaca! This is one to make a big batch of and use later in the week for nachos, rice bowls, or salad. Ta-da! Several meals in one! This is a recipe I have adapted from the Keto Slow Cooker Cookbook by Kelsey Ale

What you’ll need:

• 3-4 pound beef chuck roast* you can buy here
• 2t granulated garlic
• 1t coriander
• Salt to taste
• 1t ground pepper
• 2 T tomato Paste
• 2 T Worcestershire sauce
• 2 C salsa
• 1 C beef broth*

To round the meal out add mashed potatoes or chips, lettuce salad, cheese, and sour cream. For a little extra spice punch add spicy salsa.

Substitution recommendations. You can use an arm, rump or tip roast for this recipe as well. Where the roast is being cooked low and slow, most roasts, even the tougher ones, will come out quite tender.

For an extra nutrient punch, use beef bone broth instead of regular bone broth.

If you’re thinking ahead, season the roast the night before and let sit in the fridge. However, if you’re a last-minute cook like me, feel free to start from a frozen roast right into the crock pot. It will turn out just fine and that is how I usually make my roasts, straight from freezer to crock pot.

Directions

1. 1. In a small bowl combine garlic, cumin, coriander, salt, and pepper. Mix and season beef by rubbing the spices all over.
2. 2. Place the roast in slow cooker and smear with tomato paste and Worcestershire sauce. Pour salsa and broth over the meat.
3. 3. Cover and cook on low for 6-8 hours.
4. 4. When roast is tender, shred using two forks. Mixing thoroughly back into the juices.
5. 5. Serve hot over mashed potatoes or as nachos.

If you’re cooking for a large crowd, you can use this same recipe doubled or tripled and put into a roaster on about 200 degrees for 6-8 hours.

For more easy recipes download our recipe book here.