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Slow Cooker Beef Machaca Recipe

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Slow Cooker Beef Machaca is a savory dish, slow-cooked to perfection with a blend of chili powder, cumin, garlic, and chipotle peppers. This easy, flavorful beef recipe is ideal for tacos, burritos, or bowls, making it a family favorite.

Ingredients

Scale
  • 2.5 to 3 lb chuck roast
  • 2 tsp chili powder
  • 1½ tsp salt (or to taste)
  • 1 tsp ground black pepper
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp dried oregano
  • ¼ to ½ tsp cayenne pepper
  • 2 tbsp olive oil
  • 1 bell pepper (diced)
  • 1 yellow onion (diced)
  • 6 cloves garlic (minced)
  • 2 chipotle peppers in adobo sauce, plus 1 tbsp adobo sauce
  • 1 can (10 oz) diced tomatoes with chilies
  • 1 cup beef broth
  • Juice of 1 whole lime
  • Optional: Corn or flour tortillas, shredded cheese, diced onions, shredded lettuce, sour cream

Instructions

  • Season the chuck roast with chili powder, salt, pepper, cumin, garlic powder, onion powder, oregano, and cayenne pepper.
  • Heat olive oil in a skillet over medium-high heat and sear the roast on all sides.
  • Transfer the roast to a slow cooker and add diced bell pepper, onion, minced garlic, chipotle peppers, adobo sauce, diced tomatoes, and beef broth.
  • Cook on low for 8 hours or on high for 4-5 hours, until the beef is tender and can be shredded easily.
  • Remove the roast from the slow cooker, shred the meat, and stir in the lime juice.
  • Serve with tortillas, cheese, onions, lettuce, and sour cream if desired.

Notes

  • For extra heat, add more cayenne pepper or chipotle peppers.
  • Can be served with rice or in a salad bowl for a lighter option.

Nutrition

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