Gina's Crock Pot Shredded Beef {Machaca]
(11)
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 10
Ingredients
2 lbs London Broil - or other inexpensive well trimmed cut of beef.1 cup onions diced2 cup tomatoes chopped1 cup bell pepper chopped1/2 cup Serrano Peppers diced1 Ancho Peper diced3 Pasilla Peppers diced1 cup Beef Broth - I use low sodium/reduced fat
Directions
Prep your veggies. I use my Food Processor to dice my veggies, or you can do by hand.

In your crockpot put the veggies, then the London Broil, then pour in the Beef Broth. Set your Crock Pot to 6 - 8 hours. If you will be leaving you crock pot on longer, add an extra 1/2 to 3/4 cut water.

When cooking is done, shred the beef with 2 forks, or I just trasfer to my Kitchen Aid Stand Mixer and mix for a minute. Stir the beef up with the remaining veggies and broth.

Makes 10 3-oz. servings.

Serving Suggestion: Make soft tacos w/ low carb flour torillas 8in. add 1oz 2% shredded cheese, 1 Tbls. Guacamole, shredded romaine, sprinkle diced tomato, green onion, and cilantro for a wonderfully filling taco. [not in nutritional information - but adds approx 150-175 calories. Very filling. Good source of vitamins and protein.

Number of Servings: 10

Recipe submitted by SparkPeople user MRS4WHEELBOB.
Servings Per Recipe: 10
Nutritional Info Amount Per Serving
  • Calories: 141.6
  • Total Fat: 4.6 g
  • Cholesterol: 44.8 mg
  • Sodium: 533.4 mg
  • Total Carbs: 6.9 g
  • Dietary Fiber: 2.0 g
  • Protein: 18.1 g

Member Reviews
  • CD4519295
     I have made this type of meat for years. Since moving to the south I now use Ro-tel canned tomatoes. They have the green chiles already. Plus I added an Anaheim chile with the skin removed. It is fantastic with scarmbled eggs in a tortilla. - 5/17/09
  • CNESMITH2
     This was so good. My husband loved it. We ate tacos one day, put it over rice the next and it is also good to add a little gravy and have it with noodles. I will be making this again. - 4/30/09
  • ADAPTABLE_ELLEN
     Very tasty meat. Served it over rice with shredded cheese and plan to make some nachos with it. Had two bags of cherry tomatoes that were too soft for salad, but worked well in this recipe. Will be a good way to use up garden tomatoes and peppers this summer. - 4/24/09
  • SHEESA
     We love this recipe! We have it with mexican rice, then in quesadillas and burritos. It lasts a few days, I throw in two boneless skinless chicken breasts as well and shred them up seperately for a little variety. - 5/12/09
  • SLEAPDYK
     I like to make this when London Broil is on sale at the store. I usually end up freezing some. - 6/19/09
  • MIRAGE727
     I love the mix of chiles brought together here! i prefer red, yellow, & orange bell peppers. Great! - 1/26/17
  • PMCDONALD4
     Very good! Thank you for the recipe!
    Also, excellent with cilantro. - 4/30/12
  • KAYECARNEY1
     Divide and freeze for meal servings. Delicious. - 6/18/11
  • AMBERAMA76
     I must have gotten the worst cut of beef ever, after nearly 12 hours the meat is still so tough I can't shred it.

    Update: After cooking my roast for 24 hours on low it was fabulously delish! I only added 1 serrano pepper cuz my husband isn't in to Spicy food. I also added some Pace Salsa Verde - 6/9/10
  • DAKOTATURTLE
     I also have made this for years but add a touch of clove. It really makes a difference. Great for tacos, enchilada, tamales, anything. - 6/26/09
  • MUGABI123
     Love it! - 5/25/21
  • SHOAPIE
     I need to give this a try but will use the peppers I have available in WI. - 10/18/20
  • PICKIE98
     I used venison.. SO good! - 3/1/20
  • FISHGUT3
     thanks - 10/5/19
  • PAHNKE1967
     Very good recipe...I used ribeye steaks (thin cut) and it worked pretty good too. Also used canned diced tomatoes instead of fresh...increased the sodium a little bit. Thank you for sharing your recipe. - 4/30/12
  • PPELTON
     yummy....I can eat tacos 24/7 . This is a very nice shredded beef recipe. - 7/13/09



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