Slow Cooker Beef Machaca Recipe

Introduction

Slow Cooker Beef Machaca is a flavorful and tender shredded beef dish perfect for tacos, burritos, or simply served with your favorite sides. Slow-cooked with a blend of spices, chipotle peppers, and tangy lime, it offers a deliciously smoky and slightly spicy taste that’s easy to prepare and sure to impress.

Ingredients

• 2.5 to 3 pound chuck roast
• 2 teaspoons chili powder
• 1½ teaspoons salt (or to taste)
• 1 teaspoon ground black pepper
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon dried oregano
• ¼ to ½ teaspoon cayenne pepper
• 2 tablespoons olive oil
• 1 bell pepper (diced)
• 1 yellow onion (diced)
• 6 cloves garlic (minced)
• 2 chipotle peppers in adobo sauce (plus 1 tablespoon adobo sauce from the can)
• 1 can (10 ounces) diced tomatoes with chilies
• 1 cup beef broth
• 1 whole lime (juiced)
• Corn or flour tortillas
• Shredded Mexican Style Blend Cheese
• Diced onions
• Shredded lettuce
• Sour cream

Instructions

1. Step 1: Pat dry the chuck roast with paper towels and set aside.
2. Step 2: In a small mixing bowl, combine chili powder, salt, black pepper, cumin, garlic powder, onion powder, oregano, and cayenne pepper.
3. Step 3: Season the chuck roast evenly with the spice mixture and set aside.
4. Step 4: Heat olive oil in a large skillet over medium heat.
5. Step 5: Sear the chuck roast in the hot oil, browning all sides.
6. Step 6: Transfer the browned beef to the slow cooker insert.
7. Step 7: Add diced bell peppers, onions, minced garlic, chipotle peppers, adobo sauce, diced tomatoes with chilies, beef broth, and lime juice to the slow cooker;
8. Step 8: Cover and cook on LOW for 6 to 8 hours, until the meat is very tender and falls apart easily. Ideal internal temperature is between 205˚F and 215˚F.
9. Step 9: Remove the beef and shred it with forks on a cutting board.
10. Step 10: Use an immersion blender to blend the cooking liquid in the slow cooker until smooth and thickened.
11. Step 11: Toss the shredded beef with the blended cooking liquid.
12. Step 12: Adjust seasoning with salt and pepper to taste.
13. Step 13: Serve the beef machaca with warm corn or flour tortillas, topped with cheese, diced onions, shredded lettuce, and sour cream as desired.

Tips & Variations

• For a milder dish, reduce or omit the cayenne pepper and chipotle peppers.
• Try adding a splash of orange juice along with lime juice for a subtle citrus twist.
• Use leftover machaca in breakfast scrambles or enchiladas for versatile meals.
• To deepen flavor, sear the vegetables briefly before adding them to the slow cooker.

Storage

Store leftover machaca in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or microwave with a splash of beef broth to keep it moist. You can also freeze the cooked beef and sauce for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, other cuts suitable for slow cooking like brisket or shoulder roast can be used, but cooking times may vary slightly depending on the cut.

What can I serve with beef machaca?

Beef machaca pairs well with tortillas, rice, beans, guacamole, or a fresh salad. It’s great for tacos, burritos, or even stuffed peppers.

Slow Cooker Beef Machaca Recipe

Print Recipe

★★★★★

4.6 from 149 reviews

Slow Cooker Beef Machaca is a flavorful, tender shredded beef dish cooked low and slow with smoky chipotle peppers, aromatic spices, and fresh vegetables. Perfectly seasoned chuck roast is seared and then slow-cooked until it effortlessly falls apart, making it ideal for easy weeknight meals served with tortillas and classic toppings.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 6 to 8 hours
• Total Time: 6 hours 15 minutes to 8 hours 15 minutes
• Yield: 6 to 8 servings 1x
• Category: Main Dish
• Method: Slow Cooking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Beef and Seasoning

• 2.5 to 3 pound chuck roast
• 2 teaspoons chili powder
• 1½ teaspoons salt (or to taste)
• 1 teaspoon ground black pepper
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon dried oregano
• ¼ to ½ teaspoon cayenne pepper
• 2 tablespoons olive oil

Vegetables and Aromatics

• 1 bell pepper (diced)
• 1 yellow onion (diced)
• 6 cloves garlic (minced)
• 2 chipotle peppers in adobo sauce (plus 1 tablespoon adobo sauce from the can)
• 1 can (10 ounces) diced tomatoes with chilies
• 1 cup beef broth
• 1 whole lime (juiced)

Serving Suggestions

• corn or flour tortillas
• Shredded Mexican Style Blend Cheese
• diced onions
• shredded lettuce
• sour cream

Instructions

1. Prepare the meat: Pat dry the chuck roast with paper towels to ensure a good sear and set aside.
2. Make seasoning blend: In a small mixing bowl, combine chili powder, salt, black pepper, cumin, garlic powder, onion powder, oregano, and cayenne pepper thoroughly.
3. Season the chuck roast: Rub the seasoning mix evenly over the entire chuck roast and set aside.
4. Sear the beef: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the seasoned chuck roast and sear on all sides until just browned to lock in flavors.
5. Transfer to slow cooker: Move the browned beef into the insert of your slow cooker.
6. Add vegetables and liquids: Add diced bell pepper, onions, minced garlic, chipotle peppers with adobo sauce, diced tomatoes with chilies, beef broth, and lime juice into the slow cooker.
7. Cook low and slow: Cover and cook on LOW for 6 to 8 hours, until the meat is very tender and falls apart easily with a fork; the internal temperature should reach 205˚F to 215˚F.
8. Shred the beef: Remove the beef from the slow cooker, place on a cutting board, and shred with two forks.
9. Blend cooking liquid: Use an immersion blender to puree the cooking liquid in the slow cooker until smooth and slightly thickened.
10. Combine beef and sauce: Toss the shredded beef with the blended cooking liquid to coat evenly.
11. Adjust seasoning: Taste and add salt or pepper as needed.
12. Serve: Serve the beef machaca warm with corn or flour tortillas and your choice of shredded cheese, diced onions, shredded lettuce, and sour cream.

Notes

• For extra smoky flavor, adjust the amount of chipotle peppers according to taste.
• Searing the meat before slow cooking helps develop a richer flavor and better texture.
• Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
• Use an immersion blender carefully to avoid splattering hot liquid.
• This recipe is versatile and works well for tacos, burritos, or as a filling for enchiladas.

Keywords: beef machaca, slow cooker beef, shredded beef, chipotle beef, Mexican shredded beef, slow cooker recipe