This hearty and delicious Mexican slow cooker recipe is so versatile and a hit at my husband's fire station. Shred the meat and create anything from tacos to taquitos, or enjoy it all on it's own!

Recipe Summary

prep:
20 mins
cook:
7 hrs 50 mins
total:
8 hrs 10 mins
Servings:
8
Yield:
8 servings
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place beef portions into the crock of a large slow cooker. Mix olive oil, Worcestershire sauce, lime juice together in a bowl; pour over the beef. Add diced tomatoes, sweet onion, green bell pepper, garlic, jalapeno pepper, beef broth, oregano, cumin, chili powder, salt, and black pepper to the slow cooker.

    Advertisement
  • Cook on High for 1 hour. Change setting to Low and continue cooking until the beef is tender, about 6 1/2 hours.

  • Remove beef with tongs to a cutting board. Shred with a pair of forks and return to the slow cooker. Continue cooking another 20 to 30 minutes.

Nutrition Facts

503 calories; protein 27.7g; carbohydrates 8.7g; fat 39.4g; cholesterol 103.3mg; sodium 426mg. Full Nutrition
Advertisement

Reviews (31)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/23/2012
I made this for Recipe Group. First I browned my chuck roast pieces in a little of the oil and deglazed the pan with the tomatoes and their juice. I was not at all sure why the oil was necessary but used about half of it anyway. I skipped using the high setting on my slow cooker and instead cooked this for 7 hours on low. The meat was tender flaked easily and was still very moist. Our plans changed for that evening so before shredding it I placed it in the refrigerator until the next day. When I took it out to shred I saw that a lot of fat had risen to the top and congealed so I removed as much of it as I could. I didn t return the shredded meat to the slow cooker because there was so much liquid remaining with the vegetables that I would have ended up with stew. I drained as much liquid from the veggies as I could but still ended up serving them on the side. We had this wrapped in a tortilla along with shredded lettuce sour cream and salsa. I also served Mexican Rice III (very good) also from this site as a side. This was good and I liked the hint of lime flavor but next time I would eliminate the oil using only enough to sear the meat. And I would also skip the beef broth perhaps replacing it with some bouillon granules. Read More
(33)

Most helpful critical review

Rating: 3 stars
08/17/2012
I'm not sure what I don't care for in this recipe it is either the Worcestershire sauce which to me does not lend to the Mexican taste I was expecting or the undrained juice from the diced tomato or the sour undertone of the lime or maybe the combination. I don't know. The recipe worked well just not my taste. (recipe made for RECIPE GROUP ) Read More
(8)
45 Ratings
  • 5 star values: 30
  • 4 star values: 9
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 0
Rating: 4 stars
07/23/2012
I made this for Recipe Group. First I browned my chuck roast pieces in a little of the oil and deglazed the pan with the tomatoes and their juice. I was not at all sure why the oil was necessary but used about half of it anyway. I skipped using the high setting on my slow cooker and instead cooked this for 7 hours on low. The meat was tender flaked easily and was still very moist. Our plans changed for that evening so before shredding it I placed it in the refrigerator until the next day. When I took it out to shred I saw that a lot of fat had risen to the top and congealed so I removed as much of it as I could. I didn t return the shredded meat to the slow cooker because there was so much liquid remaining with the vegetables that I would have ended up with stew. I drained as much liquid from the veggies as I could but still ended up serving them on the side. We had this wrapped in a tortilla along with shredded lettuce sour cream and salsa. I also served Mexican Rice III (very good) also from this site as a side. This was good and I liked the hint of lime flavor but next time I would eliminate the oil using only enough to sear the meat. And I would also skip the beef broth perhaps replacing it with some bouillon granules. Read More
(33)
Rating: 5 stars
07/25/2012
My family loved this! I used half a beer instead of the beef broth (I forgot to buy broth) and it came out perfectly - I will make again and stick with the beer. Read More
(25)
Rating: 5 stars
09/16/2013
Whoa! After moving from Arizona to Virginia we tired several mexican restaurants and nobody makes machacca beef. After several failed attempts to find a restarant that can make it I took to the kitchen myself. I was afraid between the jalapeno chili powder and cumin that this would be too spicy but that turned out not to be the case. I followed the recipe to the letter only omitting the oil and it was AMAZING! Putting the meat back in the slow cooker after shredding it is a must. Letting it cook in all those juices after shredding it really makes it special. I had a lot of juice in the crock pot in the end so i just pulled the meat out with tongs to serve in burritos and then used a slotted spoon to remove the left overs. We've used this several ways...burritos tacos nachos...always amazing! Read More
(17)
Advertisement
Rating: 5 stars
01/01/2013
Tastes EXACTLY like my local hole in the wall's Machaca Beef. I wasn't sure what some reviewers meant by "didn't taste very Mexican." The large amounts of cumin and oregano are tell tale signs that this dish is going to taste authentic. I know some people expect Mexican to taste one certain way but that's like expecting bacon wrapped little smokies and boxed mac and cheese to share the same flavor profile since they are both American junkfood right? Also this dish is supposed to be soupy whenever you get it at a restaurant the beef is making the tortilla or bun soggy from all the tomatoes and peppers and onions and beef drippings. Read More
(15)
Rating: 5 stars
07/24/2012
I made this for the recipe group selection of the week. I almost shouldn't rate this because I used a bottom round roast but then thought I'd let everyone know it won't shred like a chuck roast will. I had to slice it instead of shredding after six hours and then put it back into the liquid on warm for about another 30 minutes. However other than just rubbing the roast with olive oil I followed the recipe and the flavor was wonderful. My meat was still so tender and although not real Mexican tasting it was very flavorful and juicy. We made tacos and my sons made flour tortilla wraps. You will need a slotted spoon to scoop out your meat though a whole lot of liquid in the pot. I liked the cooked veggies on my taco. I'll probably try this one again maybe up the spice some for more Mexican flavor. Thanks FireGuysWife. Read More
(13)
Rating: 3 stars
08/17/2012
I'm not sure what I don't care for in this recipe it is either the Worcestershire sauce which to me does not lend to the Mexican taste I was expecting or the undrained juice from the diced tomato or the sour undertone of the lime or maybe the combination. I don't know. The recipe worked well just not my taste. (recipe made for RECIPE GROUP ) Read More
(8)
Advertisement
Rating: 5 stars
11/30/2014
We love this recipe. I make it with elk roast. My family likes it in burritos and tacos. I freeze the leftover for later it is just as good. Read More
(6)
Rating: 5 stars
08/07/2014
Served this to company for casual taco dinner. Just put out the trimmings and everyone can make their taco to their liking. It was huge hit! Only mod I made was I used meat with bone-in (butcher suggested). When you cook the meat on low in the crock for that long... the bone will easily fall off for you to throw away. Read More
(6)
Rating: 5 stars
07/04/2012
This beef was so easy to make and absolutely delicious! Read More
(4)
Advertisement