Create the Best Slow Cooker Beef Machaca Recipe at Home

Beef machaca bursts with southwestern charm in this slow cooker recipe that promises mouthwatering results.

Tender shreds of meat deliver intense flavor from a carefully crafted blend of spices.

Mexican culinary traditions shine through every succulent bite of this classic dish.

Regional ingredients combine to create an authentic experience that feels both familiar and exciting.

Ranch-style seasonings infuse the meat with deep, rich undertones that will make you crave more.

Home cooks appreciate how effortlessly this method transforms simple ingredients into a remarkable meal.

Prepare to savor each delectable morsel that celebrates the robust spirit of traditional Mexican cooking.

Why Slow Cooker Beef Machaca Recipe Makes Life Easier

• Quick Family Meal Savior: Transforms tough beef roast into tender, flavorful shredded meat with minimal hands-on cooking time.
• Hands-Off Cooking Magic: Slow cooker does all the work while you go about your day, creating delicious meals without constant supervision.
• Versatile Protein Powerhouse: Easily adaptable to multiple meal styles like tacos, burritos, rice bowls, or nachos, making dinner planning a breeze.
• Budget-Friendly Ingredient Hero: Uses affordable beef roast and pantry spices to create a restaurant-quality dish that feeds the whole family economically.

Ingredients Used In Slow Cooker Beef Machaca

• Beef Chuck Roast: A flavorful, tender cut perfect for slow cooking, ideal for shredding into delicate strands.

• Onion, Garlic: Foundational flavor builders that add depth and complexity to the meat's taste profile.

• Ground Cumin, Chili Powder, Smoked Paprika, Oregano: Robust spice blend that brings authentic Mexican-inspired flavor to the machaca.
• Cayenne Pepper: Optional heat booster for those who enjoy a spicy kick.
• Salt and Pepper: Essential seasoning to enhance and balance overall taste.

• Beef Broth: Provides moisture and intensifies the meaty flavor during slow cooking.
• Diced Tomatoes with Green Chilies: Adds moisture, slight acidity, and a hint of mild heat.
• Bay Leaves: Subtle herb that infuses a delicate, earthy undertone to the dish.

• Olive Oil: Helps with initial searing and adds a mild fruity note to the meat.

Beef Machaca In Slow Cooker Instructions

Step 1: Prepare the Beef Roast

Pat the beef roast dry and generously season with salt and pepper, ensuring even coverage on all sides.

Step 2: Sear the Beef

Heat olive oil in a skillet over medium-high heat.

Brown the beef on all sides to lock in flavors, creating a delicious caramelized exterior.

Transfer the seared beef to the slow cooker.

Step 3: Sauté Aromatics

In the same skillet, cook the onions and garlic until they become soft and translucent, releasing their sweet and savory essence.

Carefully transfer the aromatic mixture to the slow cooker.

Step 4: Build the Flavor Base

• Diced tomatoes with green chilies
• Beef broth
• Cumin
• Chili powder
• Paprika
• Dried oregano
• Bay leaves

Stir gently to combine all the ingredients, creating a rich and complex flavor profile.

Step 5: Slow Cook to Perfection

Cover the slow cooker and set it to low heat.

Allow the beef to cook for 8 hours, letting the meat become incredibly tender and easily shreddable.

Step 6: Shred and Mix

Using two forks, shred the beef directly in the slow cooker.

Toss the meat with the surrounding juices to ensure maximum flavor absorption.

Step 7: Remove Bay Leaves and Serve

Discard the bay leaves.

Serve the machaca in warm tortillas for tacos, stuff into burritos, or pile over fluffy rice for a satisfying meal.

Slow Cooker Machaca Like The Experts Make

• Sear the beef before slow cooking to lock in flavors and create a rich, caramelized exterior that enhances overall taste.
• Adjust chili powder and cumin quantities to match your personal heat preference, making the dish milder or more intense.
• Machaca can be refrigerated for up to 4 days or frozen for 3 months, perfect for meal prepping and quick future meals.
• Swap beef roast with chicken or pork for a different protein twist while maintaining the classic Mexican-inspired seasoning profile.
• Create a low-carb version by serving machaca in lettuce wraps instead of tortillas or over cauliflower rice for gluten-free and keto-friendly options.

Saving Slow Cooker Beef Machaca Portions

• Store leftover machaca in an airtight container in the refrigerator for up to 4 days. Cool the meat completely before sealing to prevent bacterial growth.
• Pack machaca in freezer-safe containers or heavy-duty freezer bags, removing excess air. Freeze for up to 3 months. Label with the date for easy tracking.
• Warm machaca in a skillet over medium-low heat, adding a splash of beef broth to maintain moisture. Stir occasionally until heated through, about 5-7 minutes.
• Place machaca in a microwave-safe dish, cover with a damp paper towel, and heat in 30-second intervals, stirring between each interval to distribute heat evenly.

Good Additions to Beef Machaca

• Enhance Beef Machaca with Perfect Pairings
• Pair with Bold Red Wine: Select a robust Malbec or Tempranillo that complements the rich, spicy beef flavors, cutting through the meat's intensity with its deep, fruity undertones.
• Serve with Crisp Mexican Slaw: Create a tangy cabbage slaw with lime juice, cilantro, and jalapeños to provide a refreshing contrast to the hearty machaca, balancing its warmth and adding bright, zesty notes.
• Match with Creamy Avocado Salsa: Blend smooth avocados with roasted green chiles, creating a cool, creamy accompaniment that softens the dish's spiciness while adding luxurious texture.
• Cool Down with Mexican Lager: Choose a light, crisp beer like Modelo Especial or Pacifico to cleanse the palate and provide a clean, refreshing counterpoint to the rich, spiced beef.

Slow Cooker Beef Machaca Unique Ways to Serve

• Spicy Jalapeño Machaca: Add diced fresh jalapeños or use hot green chilies for extra heat and kick.
• Vegetarian Jackfruit Machaca: Replace beef with young green jackfruit for a plant-based alternative that mimics meat texture.
• Low-Carb Cauliflower Rice Version: Serve machaca over cauliflower rice instead of traditional rice for fewer carbohydrates.
• Keto-Friendly Lettuce Wrap Option: Wrap machaca in large lettuce leaves to create a low-carb, high-protein meal with zero grains.

FAQs

• What is machaca?

Machaca is a traditional Mexican dried beef preparation originally from the Sonoran region, typically made by air-drying seasoned beef and then shredding it for various dishes.

• Is machaca spicy?

Machaca can have mild to moderate heat depending on the spices used. This recipe includes green chilies, chili powder, and cumin, which provide a subtle, warm spiciness without being overly hot.

• Can I use a different cut of beef?

Chuck roast or brisket work best for machaca because they have enough fat content to become tender and easily shreddable during slow cooking. Leaner cuts might dry out and become tough.

• Do I need to brown the meat before slow cooking?

Yes, searing the beef first helps develop deeper flavor by creating a caramelized exterior and sealing in the meat’s natural juices, which enhances the overall taste of the machaca.

Slow Cooker Beef Machaca Recipe

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4.7 from 33 reviews

• Total Time: 8 hours 15 minutes
• Yield: 6 1x

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Description

Succulent Slow Cooker Beef Machaca brings Mexican culinary magic to home kitchens with tender, spice-infused shredded beef. Packed with bold flavors and minimal effort, this dish offers a mouthwatering journey through traditional Mexican cuisine you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Beef:

• 3 pounds (1.36 kilograms) beef chuck roast

Vegetables:

• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 can (14.5 ounces / 411 grams) diced tomatoes with green chilies

Spices and Seasonings:

• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon oregano
• 1/2 teaspoon cayenne pepper (optional)
• 1 cup (240 milliliters) beef broth
• 2 bay leaves
• Salt and pepper, to taste
• 1 tablespoon olive oil

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Instructions

1. Liberally coat the beef roast with salt and pepper, ensuring complete coverage of all surfaces.
2. Heat olive oil in a skillet over medium-high temperature and carefully sear the beef, creating a rich, caramelized exterior on each side before transferring to the slow cooker.
3. Use the same skillet to sauté onions and garlic, allowing them to become translucent and release their aromatic flavors.
4. Gently transfer the softened onions and garlic into the slow cooker alongside the seared beef.
5. Create a flavor-packed liquid base by combining diced tomatoes with green chilies, beef broth, and a robust blend of spices including cumin, chili powder, paprika, oregano, and bay leaves.
6. Secure the slow cooker lid and allow the beef to simmer on low heat for approximately 8 hours, ensuring the meat becomes incredibly tender and easily falls apart.
7. Use two forks to meticulously shred the beef directly within the cooking liquid, allowing the meat to absorb the surrounding spices and juices.
8. Discard the bay leaves and prepare to serve the machaca in warm tortillas, as a filling for burritos, or atop a bed of fluffy rice.

Notes

• Select a well-marbled chuck roast for maximum tenderness and rich flavor during slow cooking.
• Pat the beef dry before seasoning to ensure perfect browning and help develop a deep, caramelized exterior.
• Allow extra cooking time if using a tougher cut of meat, which might require longer breakdown of muscle fibers.
• Drain excess liquid after shredding if you prefer a drier meat texture for tacos or burritos.
• Replace beef broth with vegetable broth for a lighter option or to accommodate vegetarian preferences.
• Reduce spice levels by using mild green chilies or removing seeds from peppers for sensitive palates.
• Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for future meals.

• Prep Time: 15 minutes
• Cook Time: 8 hours
• Category: Dinner, Lunch
• Method: Slow Cooking
• Cuisine: Mexican

Nutrition

• Serving Size: 6
• Calories: 360
• Sugar: 3 g
• Sodium: 600 mg
• Fat: 15 g
• Saturated Fat: 5 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 10 g
• Fiber: 2 g
• Protein: 40 g
• Cholesterol: 120 mg