Name: Slow Cooker Beef Machaca Recipe
Prep time: 15 min
Cook time: PT-483983H9M51S
Total time: 8 h 15 min
Cuisine: Mexican
Ingredients: 2.5 to 3 pound 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 + 1 tablespoon adobo sauce; 1 can (10 oz) diced tomatoes with chilies; 1 cup beef broth; 1 lime, juiced; Optional: Corn or flour tortillas, shredded cheese, diced onions, shredded lettuce, sour cream

Slow Cooker Beef Machaca Recipe

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This Slow Cooker Beef Machaca recipe is seasoned with chili powder, cumin, and chipotle peppers for rich, smoky flavor. Perfect for tacos, burritos, or served with tortillas, this recipe brings out the best in beef chuck roast. Serve with shredded cheese, lettuce, or sour cream for a delicious meal.
Keywords: Slow Cooker Beef Machaca, chuck roast beef recipe, Mexican beef, beef tacos, beef burrito filling.

Author: amanda recipes
Prep Time: 15 minutes
Cook Time: 8 hours (low) or 4-5 hours (high)
Total Time: 8 hour 15 minutes
Yield: 6-8 servings 1x
Category: Main Course
Method: Slow Cooker
Cuisine: Mexican
Diet: Gluten Free

Ingredients

Scale

2.5 to 3 pound 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 + 1 tablespoon adobo sauce
1 can (10 oz) diced tomatoes with chilies
1 cup beef broth
1 lime, juiced
Optional: Corn or flour tortillas, shredded cheese, diced onions, shredded lettuce, sour cream

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Instructions

Season the chuck roast with chili powder, salt, black 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 until browned.
Transfer the roast to a slow cooker.
Add the diced bell pepper, onion, minced garlic, chipotle peppers, adobo sauce, diced tomatoes with chilies, and beef broth to the slow cooker.
Cover and cook on low for 8 hours or on high for 4-5 hours until the beef is tender and shreds easily.
Shred the beef using two forks, mix in the lime juice, and stir to combine.
Serve with tortillas, shredded cheese, and your favorite toppings.

Notes

Adjust cayenne pepper based on spice preference.
Machaca can also be used as a filling for enchiladas or served over rice.
Store leftovers in the fridge for up to 4 days or freeze for later.

Nutrition

Serving Size: 1 cup
Calories: 280
Sugar: 3g
Sodium: 700mg

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