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Slow Cooker Beef Machaca Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://lieblingsmahlzeit.com/slow-cooker-beef-machaca-recipe/