Irresistibly Tender Slow Cooker Beef Machaca Recipe

Beef machaca brings authentic Mexican flavors right into your kitchen with minimal effort.

Slow cookers transform tough meat cuts into tender, mouthwatering strands that melt in your mouth.

Regional traditions from northern Mexico inspire this classic dish with its rich, spicy profile.

Lean beef slowly simmers in a blend of robust seasonings, creating deep, complex layers of taste.

Shredded meat becomes incredibly versatile, perfect for tacos, burritos, or standalone protein.

Weekend meal prep just got easier with this simple yet delicious recipe.

Why Slow Cooker Beef Machaca Is a Flavorful Treat

• Breeze Through Meal Prep: This slow cooker recipe allows you to toss ingredients in the morning and return to a fully prepared, delicious meal with minimal active cooking time.
• Customize Your Flavor Journey: Packed with bold spices and versatile ingredients, the dish offers endless personalization options through various toppings and serving styles like tacos, burritos, or salads.
• Comfort Meets Nutrition: Tender, protein-rich beef combined with vegetables creates a hearty meal that satisfies hunger while providing essential nutrients for the whole family.
• Crowd-Pleasing Complexity: The intricate blend of spices and slow-cooking technique transforms simple chuck roast into a restaurant-quality dish that impresses guests without complicated techniques.

Ingredients for Slow Cooker Beef Machaca

• Chuck Roast: A flavorful and tender cut of beef perfect for slow cooking and shredding.
• Beef Broth: Provides moisture and enhances the overall meat flavor during the slow cooking process.

• Chili Powder, Salt, Pepper, Cumin, Garlic Powder, Onion Powder, Oregano, Cayenne Pepper: A robust spice mixture that adds depth and warmth to the beef.

• Bell Pepper, Onion: Fresh vegetables that add sweetness and texture to the dish.
• Minced Garlic: Provides a sharp, aromatic flavor to complement the meat.
• Chipotle Peppers, Adobo Sauce: Adds smoky heat and complex flavor to the machaca.
• Diced Tomatoes: Contributes moisture and a slight tangy taste to the slow-cooked beef.
• Lime Juice: Brightens the final dish with a fresh, citrusy note.

• Tortillas, Cheese, Onions, Lettuce, Sour Cream: Traditional accompaniments that allow for personalized serving.

• Olive Oil: Used for searing the roast to lock in flavor and create a rich brown crust.

How to Make Slow Cooker Beef Machaca

Step 1: Spice Up the Beef

• Chili powder
• Salt
• Black pepper
• Cumin
• Garlic powder
• Onion powder
• Oregano
• Cayenne pepper

Ensure the meat is completely covered with the spice mixture.

Step 2: Sizzle and Seal

Heat olive oil in a skillet over medium-high heat.

Carefully place the seasoned roast in the pan and sear each side until a golden-brown crust forms, creating a delicious outer layer that locks in flavors.

Step 3: Prepare the Slow Cooker Base

Transfer the seared roast to the slow cooker.

• Diced bell pepper
• Chopped onion
• Minced garlic
• Chipotle peppers
• Adobo sauce
• Diced tomatoes
• Beef broth

Distribute ingredients evenly around the meat.

Step 4: Slow Cook to Perfection

Cover the slow cooker and cook on low for 8 hours or on high for 4-5 hours.

The beef is ready when it becomes incredibly tender and can be easily shredded with a fork.

Step 5: Shred and Brighten

Remove the roast from the slow cooker.

Using two forks, shred the meat into fine, juicy strands.

Squeeze fresh lime juice over the shredded beef and mix thoroughly to add a zesty brightness.

Step 6: Serve and Customize

Plate the machaca and offer optional toppings.

Pro Tips for Slow Cooker Beef Machaca

• Achieve a golden-brown crust by patting the chuck roast dry before seasoning and ensuring the skillet is hot enough to create a flavorful exterior.
• Adjust cayenne pepper and chipotle peppers to match your heat tolerance, adding more or less depending on your preference.
• Allow the beef to rest for 10-15 minutes after shredding to help retain moisture and enhance the overall texture of the machaca.
• Toast whole spices before grinding to intensify their aromatics and create a more complex flavor profile in the seasoning blend.
• Store shredded machaca in an airtight container in the refrigerator for up to 4 days, or freeze for future quick meals.

Variations on Slow Cooker Beef Machaca

• Spicy Chicken Machaca: Replace beef chuck roast with chicken thighs for a lighter protein option. Adjust cooking time to 4-6 hours to prevent chicken from drying out.
• Vegetarian Jackfruit Machaca: Swap beef with young green jackfruit for a plant-based alternative. Use vegetable broth instead of beef broth and maintain similar seasoning profile.
• Low-Carb Cauliflower Machaca Bowl: Skip tortillas and serve over cauliflower rice. Reduce total carbohydrates while keeping authentic Mexican flavor palette.
• Instant Pot Quick Version: Transfer all ingredients to pressure cooker and reduce cooking time to 45-55 minutes. Maintain same seasoning and ingredient quantities for faster preparation.

Serving Suggestions for Slow Cooker Beef Machaca

• Fiesta Taco Night: Create a vibrant build-your-own taco bar with this machaca as the star protein, letting guests customize their perfect bite.
• Breakfast Bonanza: Transform the shredded beef into a killer breakfast burrito or top crispy hash browns with machaca for a morning flavor explosion.
• Meal Prep Magic: Pack the machaca in meal prep containers with rice, beans, and fresh salsa for easy grab-and-go lunches throughout the week.
• Nacho Nightcap: Layer machaca over crispy tortilla chips, sprinkle with melted cheese, and add jalapeños for a crowd-pleasing appetizer or game day snack.

How to Store Slow Cooker Beef Machaca

• Store leftover machaca in an airtight container within 2 hours of cooking. Keep refrigerated for 3-4 days, ensuring the meat stays moist and flavorful.
• Pack cooled machaca in freezer-safe containers or heavy-duty freezer bags. Remove excess air, seal tightly, and freeze for up to 3 months. Label with the date for easy tracking.
• Place machaca in a microwave-safe dish, sprinkle a few drops of beef broth to prevent drying. Cover with a damp paper towel, heat on medium power in 30-second intervals, stirring between each interval until heated thoroughly.
• Warm machaca in a skillet over medium-low heat. Add a splash of beef broth or water to maintain moisture.

FAQs

• What is Machaca?

Machaca is a traditional Mexican dried beef preparation originally from Sonora, typically made by sun-drying seasoned beef and then shredding it for various dishes.

• Can I use a different cut of beef?

Chuck roast works best due to its fat content and tenderness, but you can substitute with brisket or bottom round roast for similar results.

• Is this recipe spicy?

The recipe has mild to moderate heat from chipotle peppers and cayenne, but you can adjust the spice level by reducing or increasing these ingredients.

• How do I know when the beef is perfectly cooked?

The meat is ready when it easily shreds with a fork and reaches an internal temperature of 195-205°F, which typically takes 8 hours on low heat.

Slow Cooker Beef Machaca Recipe

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4.8 from 39 reviews

• Total Time: 8 hours 20 minutes
• Yield: 6 1x

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Description

Hearty Mexican slow cooker beef machaca brings authentic flavors from traditional Sonoran cuisine to home kitchens. Tender shredded beef seasoned with rich spices creates a versatile protein perfect for tacos, burritos, and countless Mexican-inspired dishes you’ll love.

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Ingredients

Scale 1x2x3x

Protein:

• 2.5 to 3 pounds chuck roast

Spices and Seasonings:

• 2 teaspoons chili powder
• 1.5 teaspoons salt
• 1 teaspoon ground black pepper
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 0.5 teaspoons onion powder
• 0.5 teaspoons dried oregano
• 0.25 to 0.5 teaspoons cayenne pepper

Vegetables and Additional Ingredients:

• 2 tablespoons olive oil
• 1 bell pepper (diced)
• 1 yellow onion (diced)
• 6 cloves garlic (minced)
• 2 chipotle peppers in adobo sauce
• 1 tablespoon adobo sauce
• 1 can (10 ounces) diced tomatoes with chilies
• 1 cup beef broth
• Juice of 1 whole lime

Optional Toppings:

• Corn or flour tortillas
• Shredded cheese
• Diced onions
• Shredded lettuce
• Sour cream

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Instructions

1. Blend a harmonious mix of spices – chili powder, salt, pepper, cumin, garlic powder, onion powder, oregano, and cayenne – to thoroughly coat the chuck roast.
2. Sizzle the seasoned roast in a skillet with olive oil over medium-high heat, creating a rich, caramelized exterior on all surfaces.
3. Transfer the seared meat to the slow cooker, accompanied by a vibrant medley of diced bell peppers, onions, minced garlic, chipotle peppers, adobo sauce, diced tomatoes, and beef broth.
4. Allow the slow cooker to work its magic at low temperature (8 hours) or high temperature (4-5 hours), ensuring the meat becomes exceptionally tender and easily shreddable.
5. Carefully extract the roast from the cooking liquid, using two forks to pull the meat into delicate, succulent strands.
6. Brighten the shredded beef with a splash of fresh lime juice, stirring to distribute the tangy flavor throughout.
7. Present the machaca with warm tortillas, sprinkle of cheese, diced onions, crisp lettuce, and a dollop of creamy sour cream for a complete, satisfying meal.

Notes

• Enhance flavor depth by toasting whole spices before grinding and seasoning the meat for a more robust, authentic taste.
• Reduce cayenne pepper for milder version or completely omit for those sensitive to heat, maintaining the rich spice profile.
• Customize protein options by substituting chuck roast with leaner cuts like bottom round or flank steak for healthier alternatives.
• Extend shelf life by storing shredded machaca in airtight containers in the refrigerator for up to 4 days, perfect for meal prepping and quick weeknight dinners.

• Prep Time: 20 minutes
• Cook Time: 8 hours (on Low) or 4 hours (on High)
• Category: Lunch, Dinner
• Method: Slow Cooking
• Cuisine: Mexican

Nutrition

• Serving Size: 6
• Calories: 380 kcal
• Sugar: 4 g
• Sodium: 560 mg
• Fat: 22 g
• Saturated Fat: 7 g
• Unsaturated Fat: 13 g
• Trans Fat: 0.5 g
• Carbohydrates: 10 g
• Fiber: 3 g
• Protein: 35 g
• Cholesterol: 110 mg