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Slow Cooker Beef Machaca Recipe

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Slow Cooker Beef Machaca is a tender, flavorful shredded beef recipe packed with spices. It’s perfect for tacos, burritos, and bowls. With simple ingredients and minimal effort, this slow cooker dish is ideal for meal prepping or a family dinner. This recipe combines seasoned beef, slow-cooked to perfection, making it a must-try for anyone who enjoys Mexican cuisine.

Ingredients

Scale
  • 2 lbs beef chuck roast
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 1 can diced tomatoes with green chilies
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp chili powder
  • 1 tsp oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 cup beef broth
  • 1/4 cup lime juice

Instructions

  • Place the beef chuck roast in the slow cooker.
  • Add diced onion, minced garlic, diced tomatoes with green chilies, cumin, paprika, chili powder, oregano, salt, and pepper.
  • Pour beef broth and lime juice over the ingredients.
  • Cover and cook on low for 8 hours, or on high for 4-5 hours, until the beef is tender.
  • Shred the beef with two forks and mix it into the cooking juices.
  • Serve in tacos, burritos, or bowls with your favorite toppings.

Notes

  • For a spicier version, add more chili powder or a diced jalapeño.
  • Leftover beef machaca can be stored in the fridge for up to 4 days or frozen for later use.

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