Slow Cooker Beef Machaca
This savory slow cooker Beef Machaca is perfect if you’re looking for a satisfying Mexican dinner option that’s a little out of the ordinary. Plus, it stores really well, so it’s perfect for meal prep!
Servings: 10
Ingredients
- 2.5 to 3 pounds 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
- 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
- 10 ounces can of diced tomatoes with chilies
- 1 cup beef broth
- 1 whole lime juiced
For Serving (optional)
- corn or flour tortillas
- shredded Mexican style blend cheese
- diced onions
- shredded lettuce
- sour cream
Instructions
- Prepare the beef. Pat the chuck roast dry with paper towels and set aside.
- Mix the seasonings. In a small bowl, combine the chili powder, salt, black pepper, cumin, garlic powder, onion powder, oregano, and cayenne pepper. Rub the seasoning mixture all over the chuck roast.
- Sear the beef. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the seasoned chuck roast and sear on all sides until browned.
- Fill the slow cooker. Transfer the browned beef to the slow cooker. Add the bell pepper, onion, garlic, chipotle peppers, adobo sauce, diced tomatoes with chilies, beef broth, and lime juice.
- Cook. Cover and cook on LOW for 6 to 8 hours, or until the beef is very tender and falls apart easily with a fork. The goal for perfectly tender beef is an internal temperature of 205˚F to 215˚F. You’ll know it’s ready when the meat falls apart as you pierce it with a fork.
- Shred the beef. Remove the chuck roast from the slow cooker and transfer it to a cutting board. Shred the meat using two forks and set aside.
- Blend the sauce. Using an immersion blender, blend the cooking liquid and vegetables in the slow cooker until smooth and thickened. Return the shredded beef to the slow cooker and toss to coat. Taste and adjust the salt and pepper as needed.
- Serve. Spoon the machaca beef into corn or flour tortillas and top with shredded cheese, onions, lettuce, and sour cream, if desired.
Video
Nutrition
Serving: 6ounces | Calories: 252kcal | Carbohydrates: 5g | Protein: 23g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 534mg | Potassium: 547mg | Fiber: 1g | Sugar: 2g | Vitamin A: 716IU | Vitamin C: 19mg | Calcium: 41mg | Iron: 3mg
