Machaca Beef

Jeanne Allen Rye, CO

Prep. Time: 5–7 Minutes
Cooking Time: 10–12 Hours


  • -lb. lean beef roast
  • 1 large onion, sliced
  • 4-oz. can chopped green chilies
  • 2 low-sodium beef bouillon cubes
  • tsp. dry mustard
  • ½ tsp. garlic powder
  • ¾ tsp. seasoned salt
  • ½ tsp. black pepper
  • 1 cup low-sodium salsa

Ideal Slow Cooker Size: 4-Quart


  1. Combine all ingredients except salsa in slow cooker. Add just enough water to cover.
  2. Cover cooker and cook on Low 10–12 hours, or until beef is tender. Drain and reserve liquid.
  3. Shred beef using two forks to pull it apart.
  4. Combine beef, salsa, and enough of the reserved liquid to make a desired consistency.
  5. Use this filling for burritos, chalupas, quesadillas, or tacos.

Per Serving: 80 calories (20 calories from fat), 2.5g total fat (1g saturated, 0g trans), 30mg cholesterol, 400mg sodium, 3g total carbohydrate (0g fiber, 1g sugar), 10g protein, 0%DV vitamin A, 0%DV vitamin C, 2%DV calcium, 8%DV iron.