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+ servings
three beef machaca tacos on a plate

Perfect Machaca Recipe

Perfect Machaca Recipe is full of the most juicy, tender, beef along with peppers, onions, and jalapeno!  The easy spice rub is what gives this Machaca its amazing flavor!
Course Main Course
Cuisine Mexican
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings 12
Author Nichole


  • 3 Pound Chuck Roast
  • 1 Tablespoon Chili Powder
  • 2 teaspoons Cumin
  • 2 teaspoons Garlic Powder
  • 2 teaspoons Oregano
  • 1 teaspoon Paprika
  • 1/2 teaspoon Cayenne
  • Salt & Pepper, to taste
  • 3 Tablespoons Vegetable Oil
  • 1 15 Ounce Can Diced Tomatoes
  • 1/2 Cup Beef Broth
  • 2 Bell Peppers, sliced
  • 2 Onions, sliced
  • 2 Jalapeños, sliced
  • Juice of Two Large Limes


  • In a small bowl mix together the chili powder, cumin, garlic powder, oregano, paprika, cayenne pepper, and salt and pepper to taste.
  • Season the roast evenly with the spice mixture. Cover the roast with plastic wrap and refrigerate overnight.
  • Heat the vegetable oil in a large skillet over medium-high heat. When the oil is hot, add the roast and sear until browned on all sides.
  • Add the roast to the crockpot. Pour over the diced tomatoes, broth, bell pepper onion, jalapenos, then squeeze over the lime juice.
  • Cover and cook on low for 8 hours.
  • Serve immediately with your favorite toppings!  This meat is great for nachos, burritos, tacos, or salad!


NOTE:  If you are in a hurry, you don't have to chill the meat overnight.  However, for BEST flavor it is advised to chill as directed for 8-24 hours before cooking.