Easy Slow Cooker Beef Carnitas
Tender, flavorful shredded beef made with a chuck roast and a simple carnitas seasoning blend for an almost effortless family dinner.
Getting some kind of meat into the slow cooker early in the day is one of those little habits that makes evenings so much easier. Even if I have not completely figured out dinner yet, having a flavorful protein ready gives me plenty of options.
These slow cooker beef carnitas are one of the easiest versions of that. I add a chuck roast and carnitas seasoning to the slow cooker, let it cook all day, and come back to beef that is tender enough to fall apart with a fork.
For dinner, I usually pile the shredded beef onto homemade corn tortillas and add fresh salsa. You could also turn it into rice bowls, quesadillas, nachos, or just serve it alongside whatever you already have in the refrigerator.
It is a simple meal, but those are often the recipes I end up making the most. It requires very little effort in the morning and makes enough meat to feed everyone, with a good chance of leftovers for another meal.
Main Ingredients & Swaps
- Chuck roast: Chuck roast becomes incredibly tender after cooking slowly for several hours. Look for one with some marbling since that fat adds flavor and helps keep the meat juicy. A pork shoulder can also be used if you want more traditional pork carnitas.
- Carnitas seasoning: A packet of carnitas seasoning makes this recipe especially quick. Check the package for added salt before seasoning the roast with anything extra. You can also use your favorite homemade carnitas seasoning blend. Try Thrive Market today by going to http://thrivemarket.com/ChristinesNotebook and you’ll receive $20 off your first three orders + a FREE gift
- Water or beef broth: A small amount of liquid helps the seasoning coat the beef and gives it moisture while it cooks. Beef broth adds a little more flavor, but water works perfectly well.
- Lime juice: Fresh lime juice wakes up all the rich flavors once the beef is cooked. This is optional, but I love the brightness it adds.
How I Make It
I place a 4 pound chuck roast in the slow cooker and sprinkle a packet of carnitas seasoning over the entire roast. Then I pour about ½ cup of water or beef broth around the meat.
I cover the slow cooker and cook the roast on low for 8 to 10 hours, or until it is very tender and easily pulls apart. If I need it done sooner, I cook it on high for about 5 to 6 hours.
Once the beef is tender, I remove any large pieces of fat and shred the meat with two forks. I return it to the slow cooker and toss it with some of the flavorful cooking liquid.
For crispy carnitas style edges, you can spread the shredded beef onto a rimmed baking sheet and spoon a little of the cooking liquid over it. Then I broil it for a few minutes, watching closely, until some of the edges become browned and crisp.
A squeeze of fresh lime juice right before serving adds the perfect finishing touch.
Serving Ideas
My favorite way to serve these beef carnitas is on warm homemade corn tortillas with fresh salsa. Add chopped cilantro, diced onion, avocado, crumbled cheese, sour cream, or a squeeze of lime.
The beef is also delicious served over rice with black beans and roasted vegetables. You can use the leftovers for quesadillas, nachos, burritos, taco salads, or breakfast tacos with scrambled eggs.
If you are feeding a crowd, set out the beef with tortillas and a few simple toppings so everyone can build their own tacos.
Tips & Storage
- Choose a chuck roast with visible marbling for the most tender and flavorful shredded beef.
- Cooking times can vary depending on the size and shape of the roast. The beef is ready when it pulls apart easily with a fork.
- Do not discard the cooking liquid right away. Tossing some of it back into the shredded meat keeps the beef juicy.
- Store leftover beef with some of its cooking liquid in an airtight container in the refrigerator for up to four days.
- Freeze the cooled carnitas in a freezer safe container for up to three months. Thaw overnight in the refrigerator and reheat in a skillet with a splash of the reserved cooking liquid or broth.
Watch the video below to see just how easily this recipe comes together:
This is the kind of dinner I love having in my back pocket. It takes only a few minutes to start, makes the house smell amazing, and gives us a tender, flavorful protein that can be used in several different meals.
Slow Cooker Beef Carnitas
Ingredients
Notes
- Chuck roast becomes more tender when cooked slowly on low heat.
- If the beef does not shred easily, cover it and continue cooking until it is fork tender.
- Store leftover beef with some of the cooking liquid to keep it moist.
- Refrigerate leftovers in an airtight container for up to four days or freeze for up to three months.
Method
- Place the chuck roast in the slow cooker and sprinkle the carnitas seasoning evenly over the meat. Rub the seasoning over all sides of the roast.
- Add the beef broth or water if your slow cooker tends to cook hot or the seasoning packet calls for additional liquid. The roast will release plenty of juices as it cooks, so you may not need it.
- Cover and cook on low for 8 to 10 hours or on high for 5 to 6 hours. The beef is ready when it is tender and pulls apart easily with a fork.
- Transfer the roast to a cutting board or large dish. Shred the beef, discarding any large pieces of fat.
- Return the shredded beef to the slow cooker and toss it with some of the cooking juices.
- Serve the beef in warm corn tortillas with fresh salsa and your favorite toppings.
Video
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