This is an easy recipe, and it is divine! You may already have most of the ingredients in your kitchen too!

It’s pretty flexible when it comes to the meat- You want a good roast with some marbling. Chuck Roast, Tri-tip, Round Roast, Rump Roast are all good options. This recipe cooks low and slow all day. Break out your slow cooker my friends!

Let’s dive into this beefy, delicious recipe!

Machacas

Imgredients

• 2 1/2- 3 lb. Beef Roast with good marbling
• 2T canola oil
• 1/4 cup water
• 1 bag Fajita blend veggies (that’s sliced onions and bell peppers)
• 1 small can of tomato sauce (about 8 ounces)
• 1 Tablespoon Cumin
• 1 Tablespoon Chili Powder
• 1 Tablespoon Garlic Powder
• 2 Bay Leaves
• 1 cup medium salsa

Directions

1. In a heavy-bottomed cast-iron skillet or dutch oven, heat canola oil, add beef, and sear each side for 5-8 minutes. You want a nice brown crust on each side. If the piece is large, cut it in pieces to fit into your slow cooker.
2. As the meat is searing, in your slow cooker pour frozen vegetables.
3. In a mixing bowl, mix tomato sauce, salsa, and spices.
4. Place the meat in the slow cooker, and pour water into the pan that browned meat. Stir and scrape off any browned/burned bits off the bottom of the pan. Pour that water into the sauce bowl and mix thoroughly.
5. Pour sauce over meat and cook on low in the slow cooker for 10+hours.
6. Pull meat out, and shred with two forks. Return to the slow cooker, and keep simmering on low until the sides are ready to eat.

I serve this meat with beans, rice, tortillas, Corn and Avocado Salsa, and a green salad. It keeps well in the fridge for a few days, and you can freeze it as well. It’s also excellent in the morning with eggs in a breakfast burrito.