Go Back
+ servings
overhead image of 2 beef carnitas tacos on a white plate

Crockpot Beef Carnitas Recipe

Course: Main Course
Cuisine: Mexican
Prep Time: 10 minutes
Cook Time: 4 hours 10 minutes
Total Time: 4 hours 20 minutes
Servings: 6
Calories: 175kcal
Author: Becky Hardin
Fresh and flavorful Crockpot Beef Carnitas are always a hit and simple to prepare! Serve this spiced and shredded beef in tacos, on salads, and more.
Print Recipe

Ingredients

For the Dry Rub

  • 2 teaspoons kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • ½ teaspoon ground cumin
  • ½ teaspoon dried oregano
  • ½ teaspoon red pepper flakes optional

For the Slow Cooking

  • 1 pound chuck roast cubed into 1-inch pieces
  • 1 cup beef stock
  • 1 onion thinly sliced
  • 1 clove garlic peeled and smashed
  • 1 bay leaf
  • 1 tablespoon olive oil
  • Tortillas, shredded cheese, salsa, lime wedges, and your favorite toppings for serving

Instructions

For the Dry Rub

  • In a small bowl, combine all of the spices (salt, garlic powder, onion powder, paprika, cumin, oregano, and red pepper flakes) together. Set aside until ready to use.
    2 teaspoons kosher salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, ½ teaspoon ground cumin, ½ teaspoon dried oregano, ½ teaspoon red pepper flakes
    ingredients for crockpot beef carnitas

For the Slow Cooking

  • Pat the chuck roast cubes dry with a paper towel and season them on all sides with the dry rub, making sure each piece is evenly coated.
    1 pound chuck roast
  • Add the seasoned beef to the crockpot along with the beef stock, sliced onion, garlic, and bay leaf.
    1 cup beef stock, 1 onion, 1 clove garlic, 1 bay leaf
    beef, onions, and spices in a crockpot
  • Cover and cook on high for 4 hours, or low for 6 hours, or until the beef easily shreds with a fork.
  • Drain the beef and remove the garlic and bay leaves. Shred the beef using a knife or 2 forks.
    shredded beef in a glass bowl
  • Heat a large skillet over medium high heat and add the olive oil. Once the skillet is hot, add the beef and cook, stirring occasionally, for 5-7 minutes or until the beef is browned and crisp in some areas.
    1 tablespoon olive oil
    shredded beef in a skillet
  • Remove the beef from the skillet. Serve immediately in tacos or on top of a salad with your favorite toppings.
    Tortillas, shredded cheese, salsa, lime wedges, and your favorite toppings
    2 beef carnitas tacos on a white plate

Video

Notes

  • Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months.
  • Spice Rub: If you have a favorite Mexican (or Tex-Mex) spice rub, feel free to swap 3 tablespoons of it for the homemade spice rub listed above.

Nutrition

Calories: 175kcal | Carbohydrates: 3g | Protein: 16g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 920mg | Potassium: 379mg | Fiber: 1g | Sugar: 1g | Vitamin A: 230IU | Vitamin C: 2mg | Calcium: 29mg | Iron: 2mg