Slow Cooker Beef Carnitas
Tender, flavorful shredded beef made with chuck roast and carnitas seasoning for an incredibly easy family dinner.
Ingredients
- 4 pound chuck roast
- 1 packet carnitas seasoning Siete Brand
- ½ cup water
- Corn tortillas for serving
- Toppings: Make a quick homemade salsa by mixing together some avocado, cilantro, diced onion, diced tomato, a squeeze of lime, and a sprinkle of salt, pepper, and cumin.
Instructions
- 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
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.
