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.
Easy Beef Carnitas
Crockpot beef carnitas are quick to make and full of flavor! Rub chuck roast with a homemade blend of spices and let the crockpot do the work. This is the ultimate set it and forget it recipe, perfect for busy weeknights, game day, or potlucks.
Mix up taco Tuesday with easy beef carnitas tacos!
Why You’ll Love this Slow Cooker Carnitas Recipe:
- FLAVORFUL: The dry rub is loaded with bold flavors like cumin, oregano, and garlic powder. Add some chili powder or red pepper flakes for a kick!
- SIMPLE: It doesn’t get much easier than a slow cooker meal. With only 10 minutes of prep, anyone has time for this quick recipe!
- MEAL PREP: Make a batch of beef carnitas on the weekend to enjoy for lunch all week long.
These flavorful beef carnitas are the star of any homemade dinner!
How to Make Crockpot Beef Carnitas
Be sure to see the recipe card below for full ingredients & instructions!
- Make the dry rub.
- Season the chuck roast.
- Add all ingredients to the crockpot.
- Cook with the lid on.
- Drain the beef and shred it.
- Crisp up the shredded beef in a skillet.
- Serve and enjoy.
For the best beef carnitas, use chuck roast for this recipe. It breaks down and becomes melt-in-your-mouth tender after a long, low cook time.
Absolutely! Replace the chuck roast with boneless, skinless chicken breasts or pork shoulder. Here’s my favorite pork carnitas recipe.
I love serving carnitas with shredded cheese, a squeeze of fresh lime juice, sliced avocado, and salsa. Use your favorite taco toppings for these beef carnitas!
Definitely. Store leftover carnitas in an airtight container in the freezer for up to 2 months.
Serving Suggestions
Beef carnitas are delicious in tacos, on salads, in quesadillas, and more. Serve this beef with:
These beef carnitas are tender, flavorful, and totally delicious. The slow cooker does all of the work!
Tips!
- For a little kick, add a pinch of red pepper flakes to the dry rub.
- Use 2 forks or a hand mixer to easily shred the beef.
- Serve beef carnitas in tortillas, on salad, or in a rice bowl. The possibilities are endless!
I love making crockpot carnitas for busy weeknights! Throw everything in the crockpot in the morning and let it cook all day.
Can I use a pre-made spice mix?
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 in the recipe.
What size slow cooker should I use?
I recommend using a 7-quart (or similarly sized) crockpot for this recipe.
Can I double this recipe?
Yes, you can certainly double this recipe, but make sure your slow cooker is large enough to fit all of the ingredients.
Add crockpot beef carnitas to the menu this week!
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!
Recipe
Crockpot Beef Carnitas Recipe
Prep: 10 minutes
Cook: 4 hours 10 minutes
Total: 4 hours 20 minutes
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.
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
Becky’s tips
- 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 Information
Calories: 175kcal (9%) Carbohydrates: 3g (1%) Protein: 16g (32%) Fat: 11g (17%) Saturated Fat: 4g (25%) Polyunsaturated Fat: 1g Monounsaturated Fat: 6g Trans Fat: 1g Cholesterol: 52mg (17%) Sodium: 920mg (40%) Potassium: 379mg (11%) Fiber: 1g (4%) Sugar: 1g (1%) Vitamin A: 230IU (5%) Vitamin C: 2mg (2%) Calcium: 29mg (3%) Iron: 2mg (11%)
