Crock Pot Mahaca Beef
Transform your weeknight dinners with this sensational Crock Pot Machaca Beef recipe, a slow-cooked masterpiece bursting with bold, Southwestern flavors. Tender beef chuck roast is seasoned, seared, and then braised with zesty diced tomatoes, smoky spices, and a hint of lime in your trusty Crock Pot until it’s irresistibly juicy and shreddable. Infused with garlic, jalapeño, and a medley of cumin, chili powder, and smoked paprika, this one-pot wonder delivers a perfect balance of heat and savory depth. With just 20 minutes of prep and a long, hands-off cooking time, this recipe makes it easy to serve up restaurant-worthy shredded beef in tacos, burritos, or rice bowls. Garnish with your favorite toppings—like fresh cilantro and creamy avocado—for a hearty, crowd-pleasing meal that will keep everyone coming back for seconds. Perfect for family dinners or meal prepping, this versatile dish is a flavor-packed solution for busy schedules!
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Recipe Information
Ingredients
- 3 pounds Beef chuck roast
- 1 large Yellow onion
- 4 cloves Garlic cloves
- 1 medium Jalapeño
- 15 ounces Diced tomatoes with green chilies (Rotel)
- 1 cup Beef broth
- 2 tablespoons Lime juice
- 1 teaspoon Cumin
- 1 teaspoon Chili powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Vegetable oil
Instructions
Season the beef chuck roast generously with salt and black pepper on all sides.
Heat a large skillet over medium-high heat and add the vegetable oil. Sear the roast for 2-3 minutes on each side until a brown crust forms. Transfer the roast to the Crock Pot.
Peel and dice the yellow onion and chop the garlic cloves. Dice the jalapeño, removing seeds if you prefer less heat. Add the onion, garlic, and jalapeño to the Crock Pot.
Pour the diced tomatoes with green chilies (and their juices) over the beef in the Crock Pot. Add the beef broth and lime juice.
Sprinkle the cumin, chili powder, smoked paprika, dried oregano, and an additional 1 teaspoon of salt into the Crock Pot. Stir the liquid around the beef to mix the spices.
Cover the Crock Pot with the lid and cook on LOW for 8 hours or on HIGH for 4-5 hours, until the beef is fork-tender and easily shredded.
Once done, remove the beef from the Crock Pot and shred it using two forks.
Return the shredded beef to the Crock Pot and mix it with the juices to soak up the flavors. Cook on LOW for an additional 30 minutes to allow the beef to absorb more flavor.
Serve the Machaca Beef in tacos, burritos, bowls, or with a side of rice and beans. Add optional toppings like cilantro, avocado, or sour cream!
Nutrition Facts
Calories |
481 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.5 g | 48% | |
| Saturated Fat | 14.1 g | 71% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 619 mg | 27% | |
| Total Carbohydrate | 5.8 g | 2% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 2.3 g | ||
| Protein | 31.7 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 40 mg | 3% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 618 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
