Big Ben's Beef Machaca

Big Ben's Beef Machaca

FireGuysWife 3

"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!"


8 h 10 m {{adjustedServings}} servings 503 cals
Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 503 kcal
  • 25%
  • Fat:
  • 39.4 g
  • 61%
  • Carbs:
  • 8.7g
  • 3%
  • Protein:
  • 27.7 g
  • 55%
  • Cholesterol:
  • 103 mg
  • 34%
  • Sodium:
  • 426 mg
  • 17%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. 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.
  2. Cook on High for 1 hour. Change setting to Low and continue cooking until the beef is tender, about 6 1/2 hours.
  3. 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.


  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.
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  1. 25 Ratings


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 necessa...

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.

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...