Gina's Crock Pot Shredded Beef {Machaca]
![Gina's Crock Pot Shredded Beef {Machaca]](https://sparkpeo.hs.llnwd.net/e1/resize/630m620/e4/7/4/l741526988.jpg)
Nutritional Info
- Servings Per Recipe: 10
- 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
View full nutritional breakdown of Gina's Crock Pot Shredded Beef {Machaca] calories by ingredient
Introduction
My family loves Shredded Beef, soft tacos, hard tacos, enchiladas, in taco salad or just over rice. This is my slow cooker recipe for shredded beef. You can reduce the peppers to make it less spicy. My family loves Shredded Beef, soft tacos, hard tacos, enchiladas, in taco salad or just over rice. This is my slow cooker recipe for shredded beef. You can reduce the peppers to make it less spicy.Number of Servings: 10
Ingredients
-
2 lbs London Broil - or other inexpensive well trimmed cut of beef.
1 cup onions diced
2 cup tomatoes chopped
1 cup bell pepper chopped
1/2 cup Serrano Peppers diced
1 Ancho Peper diced
3 Pasilla Peppers diced
1 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.
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.
Member Ratings For This Recipe
-
CD4519295
-
CNESMITH2
-
ADAPTABLE_ELLEN
-
SHEESA
-
SLEAPDYK
-
MIRAGE727
-
PMCDONALD4
-
KAYECARNEY1
-
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
-
MUGABI123
-
SHOAPIE
-
PICKIE98
-
FISHGUT3
-
PAHNKE1967
-
PPELTON