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Slow Cooker Beef Machaca

Last night I dreamed about being a cowboy, about long nights on the trail and campfires and ….smores. So maybe it was more like camping than cowboying, but I was riding a horse and dressed in the best of cowboy attire. Where did this cowboy dream come from ? I think the blame lies with this Machaca which I ate much too much of last night. You see, Machaca traditionally was a dish made by cowboys and ranchers involving dehydrated beef, some chilis, and eaten with whatever was handy. Sometimes it was rolled into flour tortillas, many times it was scrambled up with eggs, and sometimes it was fried into crispy little taquitos. This version skips the dehydrated beef but uses all the traditional flavors and can be eaten a thousand different ways. Make extra. You can always freeze it if you don’t finish it.

Slow Cooker Beef Machaca
Servings: 4 oz servings
Serving Size: 12 recipe
Nutritional Info: 157.1 calories, 4.4g of fat, 3g of carbohydrates, .8g of fiber, 24.9g of protein
Weight Watchers® PointsPlus®: 5 *


  • 3 pound beef brisket or lean rump roast, trimmed of fat
  • Salt and pepper
  • 2 tablespoons Maggi sauce (a Latino seasoning) or 2 tbsp Worcestershire sauce
  • 4 tablespoons fresh lime juice
  • 1 1/2 cups diced onion
  • 1 cup red bell pepper, diced
  • 3 garlic cloves, minced
  • 3 serrano chiles, stemmed, seeded, and minced
  • 1/2 cup beef broth
  • 1/2 14 oz. can diced tomatoes with juice
  • 1/2 teaspoon dried oregano


  1. Season the beef with salt and pepper and place into the slow cooker.
  2. In a medium bowl, whisk together the lime juice, beef broth, and Maggi. Stir in the other ingredients and then pour over the beef.
  3. Cook on low in the slow cooker for 8 hours. Then shred the beef using two forks and serve. I usually like to let the shredded beef hang out in all the cooking liquid/sauce for about 30 minutes before serving. Just keep the slow cooker on low.

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I’m Kristen and I couldn’t be happier you are here. You will find a variety of healthy and delicious recipes that will not only taste great, but help you fit in your favorite jeans.

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10 Response to Slow Cooker Beef Machaca

  1. Eva on August 21, 2012

    Hi there. I am trying this right now. I am originally from Texas so I always add a little extra kick to all my dishes. You didn’t say how big of a can of tomatoes. I used half of a 14.5 oz can. I’m sure it wouldn’t have been a problem using an entire can. It smells good already and it’s only 11:30 a.m. here ! I have the Crock Pot on high right now just to get it going.

    I did the Califlower rice last night. You have great low carb recipes. Thanks for your information.

  2. Becca on August 27, 2012

    This is slated for Tuesday or Wednesday after I make my market run.

    • Kristen on August 27, 2012

      Yah! Hope you like it.

  3. Kerin on September 4, 2012

    Made this last night – served as tacos on corn tortillas with avocado, shredded cabbage, & lime – AMAZING!! My boyfriend was in heaven as well. Can’t wait for leftovers tonight : )

  4. Sonia on September 15, 2012

    this was so good… i just love your website. thanks for all the delicious recipes.

  5. Jennifer on January 14, 2013

    The recipe’s a keeper! Made this yesterday, absolutely delicious! And so many possibilities for it.

  6. Alicia63 on March 24, 2013

    This recipe is absolutely delicious. Even my husband thought it was great and could hardly believe it was healthy.

  7. Liz on October 9, 2013

    Nice and simple. Thank you.

  8. Barbara on October 13, 2013

    In southern California we have lots of Mexican people and their favorite way to eat machaca is to heat it up in a skillet, pour a beaten egg over it and put the lid on for a few minutes to cook the egg. Serve rolled up burrito style in a flour tortilla with refried beans and salsa on the side. Heaven!

  9. Lindy on January 13, 2014

    I want to thank you SO very much for ALL of your locarb crock pot recipes. I’m a Michigan girl that’s been living in Mexico for over 5 years now. I’ve been locarb for over a year but struggle to cook for husband, babies AND myself while keeping everyone happy. The kids love anything taco and husband is super chiflado and won’t eat much American type food so YOUR recipes are a God send. I thank you straight from my heart for sharing.


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