Beef Machaca

Name: Beef Machaca
Ingredients: 1 1/2 lbs boneless beef chuck roast; 1 large onion, sliced; 1 (4 ounce) can chopped green chilies; 2 beef bouillon cubes; 1 1/2 teaspoons dry mustard; 1 tablespoon minced garlic; 1 teaspoon seasoned adobo seasoning (note that this Latino seasoning is made with salt, cumin and garlic and is not the Phillipine versio) or 1 teaspoon salt; 6 -8 peppercorns; 1 cup salsa

9 ingredients

8 steps

Ingredients

1 1/2 lbs boneless beef chuck roast
1 large onion, sliced
1 (4 ounce) can chopped green chilies
2 beef bouillon cubes
1 1/2 teaspoons dry mustard
1 tablespoon minced garlic
1 teaspoon seasoned adobo seasoning (note that this Latino seasoning is made with salt, cumin and garlic and is not the Phillipine versio) or 1 teaspoon salt
6 -8 peppercorns
1 cup salsa

Directions

1

Place beef in crockpot.
2

Cover roast with remaining ingredients except salsa.
3

Cover crockpot and cook on low for 8-10 hours or until roast is tender and can be pulled with a fork.
4

Remove the beef from the crockpot and set the cooking liquid aside.
5

Using two forks, shred beef.
6

Mix beef with salsa, and if you like it a little moister, add some of the cooking liquid to the meat.
7

Adjust the seasoning and add salt and pepper if necessary.
8

Use as a filling for tacos, burritos, enchiladas, chimis, etc.