Description
A forgiving, set-it-and-forget-it slow cooker recipe that transforms tough chuck roast into tender, flavorful shredded beef machaca. Perfect for busy weeknights and meal prep, this dish is customizable in heat and serves beautifully in bowls, tacos, or burritos.
Ingredients
Scale
- 3–4 pounds chuck roast
- 1 large yellow onion, diced
- 4–5 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes (fire-roasted preferred), drained slightly
- 2–3 dried guajillo or ancho chiles, rehydrated, stems/seeds removed, and chopped
- 1–2 chipotle peppers in adobo sauce, minced
- 1 tablespoon adobo sauce
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 cup beef broth (low-sodium)
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- 1 teaspoon salt (or to taste)
- 0.5 teaspoon black pepper
- Optional: 1/2 cup chopped cilantro, 1 can black beans, 1 cup corn
Instructions
- Rehydrate dried chiles in hot water for 15-20 minutes until soft. Drain, remove stems and seeds, and chop into small pieces. Set aside.
- Pat the chuck roast dry with paper towels and season generously with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Sear the beef on all sides until browned, about 2-3 minutes per side. Remove beef and set aside.
- In the same skillet, sauté the diced onion until softened (about 3 minutes). Add minced garlic and cook for 1 more minute until fragrant. Transfer this mixture to the slow cooker.
- Place the seared beef in the slow cooker. Add the chopped chiles, diced tomatoes with juices, beef broth, cumin, chili powder, and lime juice. Stir to combine. Ensure liquid comes about halfway up the beef.
- Cover and cook on LOW for 8-10 hours or HIGH for 5-6 hours, until the beef is fork-tender.
- Remove the beef from the slow cooker. Shred the meat using two forks, discarding large pieces of fat or connective tissue.
- Return the shredded beef to the slow cooker and stir it back into the sauce. Let it sit for 10-15 minutes to absorb flavors. Taste and adjust salt if needed.
- Serve hot, garnished with fresh cilantro, diced onion, and a squeeze of lime.
Notes
Do not skip searing the beef as it adds significant flavor depth. If the machaca is too soupy, remove the lid and cook on HIGH for the last hour to reduce. The flavors improve the next day, making it ideal for meal prep. For a hand mixer shredding method, use low speed to avoid turning the meat into paste.
- Prep Time: 15 minutes
- Cook Time: 8-10 hours
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: Approx. 1/6 of recip
- Calories: 350
- Sodium: 450
- Fat: 18
- Saturated Fat: 7
- Carbohydrates: 15
- Fiber: 3
- Protein: 30
Keywords: slow cooker, shredded beef, machaca, meal prep, chuck roast, mexican food, easy dinner, gluten-free