Crockpot Beef Carnitas Recipe
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.
Servings: 6
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
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
- 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.
- 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
- 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
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