Add the shredded beef and chile sauce and toss to combine.

Stir in the diced poblano peppers, cumin, coriander and smoked paprika.

Sauté the diced onions until soft and slightly caramelized and then add the garlic. Heat a large skillet and add another two tablespoons of ghee or high heat oil.When the pot roast is done, shred the beef and set aside.Let the pot roast cook on low for about 6-8 hours.Adding too much liquid will cause the roast to boil which will give it a bland and chewy texture. This will make for a very tasty pot roast. I don't add too much liquid when preparing a pot roast in my slow cooker as I want the pot roast to slowly cook in as much of it's own juices as possible. Transfer the chuck roast pieces to the slow cooker and add the beef broth, bay leaf, onions and garlic. In a large skillet, heat the ghee over medium high heat and brown all sides of the chuck roast.Season both halves of the beef chuck with salt and pepper. Shredded beef machaca makes a delightful meal and can be served a la carte or with salad greens, black beans and a little cerveza to top it off! The result is loads of easy conversation, laughter, smiling faces and very happy bellies. Then everyone can assemble their own taco or burrito with their favorite condiments. When I prepare this for my family I like to make dinner a casual event and place the shredded beef machaca and layering ingredients in the center of the table. I serve this machaca with warm corn tortillas, lime wedges, cotija cheese, avocado slices, red chili sauce or my brothers delicious salsa recipe. My parents used to make it into burritos with the usual assortment of delicious Mexican condiments. Shredded beef machaca was served as a celebration meal, a meal for dinner guests and on occasion a Sunday supper. Sort of a riff on the very popular machaca con huevos, a Mexican beef and egg scramble.

However, because we include scrambled eggs in the shredded beef, it was dubbed “machaca” in my house. Mexican machaca is actually a dried, marinated beef (much like our beef jerky). Although we call it machaca, it’s not a traditional Mexican machaca. You can certainly prepare a pot roast specifically for this recipe, but it tastes just as delicious with leftovers.Īs a child, this dish was a staple in our home. I adore pot roast sandwiches smothered with caramelized onions and Havarti cheese, a simple pot roast soup with pearled barley and porcini mushrooms and of course this gorgeous shredded beef machaca. The beauty of leftover pot roast are the many ways it can be re-invented into another recipe. I promise I’m not a food snob, just a little picky about the flavor and texture of my food. Often, a recipe can lose some of the fresh flavor and texture during the process of re-heating and then I promptly lose interest. Unless its pot roast, roasted or fried chicken and maybe my Tuscan lasagna which is always better the second day. If I’m being totally honest, I’m not a huge fan of leftovers.

Beef machacha