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Slow Cooker Beef Machaca Recipe

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This Slow Cooker Beef Machaca recipe creates perfectly shredded beef seasoned with traditional Mexican spices. Slow-cooked for hours, it's tender and packed with flavor, ideal for filling tacos, burritos, or enjoying with rice. Easy to make, this Machaca is a must for your next Mexican-inspired meal.

Ingredients

Scale
  • 3 lbs beef chuck roast
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 (14.5 oz) can diced tomatoes
  • 1 (4 oz) can diced green chiles
  • 1 tbsp ground cumin
  • 1 tbsp chili powder
  • 1 tsp oregano
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper (optional)
  • 1/2 cup beef broth
  • Salt and pepper to taste
  • 2 tbsp olive oil

Instructions

  • Season beef with salt and pepper. In a skillet, heat olive oil and sear the beef on all sides until browned.
  • Place the seared beef in the slow cooker.
  • Add onion, garlic, diced tomatoes, green chiles, cumin, chili powder, oregano, smoked paprika, cayenne, and beef broth.
  • Cover and cook on low for 8-10 hours, or until the beef is tender and easily shreds with a fork.
  • Remove the beef from the slow cooker and shred it with two forks.
  • Return the shredded beef to the slow cooker and mix with the remaining juices.
  • Serve in tacos, burritos, or over rice.

Notes

Machaca can be stored in the refrigerator for up to 3 days or frozen for later use. Adjust the spice level by adding more or less cayenne pepper.

Nutrition

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