Big Ben's Beef Machaca

Ingredients

• 1 boneless beef chuck roast , 4 pound
• 0.5 cups olive oil
• 0.25 cups Worcestershire sauce
• 2 limes , juiced
• 1 can diced tomatoes , 14 ounce
• 1 large sweet onion , diced
• 0.5 greens bell pepper , diced
• 4 cloves garlic , minced
• 1 jalapeno pepper , seeded and minced
• 0.5 cups beef broth
• 1 tablespoon dried oregano
• 1 tablespoon ground cumin
• 1 teaspoon chili powder
• 0.5 teaspoons salt , or more to taste
• 0.5 teaspoons ground black pepper

Instructions

1. 1

   Place beef portions into the crock of a large slow cooker. Mix olive oil, Worcestershire sauce, lime juice together in a bowl; pour over the beef. Add diced tomatoes, sweet onion, green bell pepper, garlic, jalapeno pepper, beef broth, oregano, cumin, chili powder, salt, and black pepper to the slow cooker.

2. 2

   Cook on High for 1 hour. Change setting to Low and continue cooking until the beef is tender, about 6 1/2 hours.

3. 3

   Remove beef with tongs to a cutting board. Shred with a pair of forks and return to the slow cooker. Continue cooking another 20 to 30 minutes.