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Crispy Slow Cooker Beef Carnitas

Tender, juicy beef chuck roast slow-cooked to perfection, then broiled for a crispy finish, served in warm tortillas with your favorite toppings.
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 8 servings
Course: Dinner, Lunch, Main Course
Cuisine: Comfort Food, Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 lbs beef chuck roast, cut into large chunks
  • 1 tablespoon cumin for that warm spice flavor
  • 1 tablespoon chili powder adds depth and a hint of heat
  • 1 teaspoon garlic powder for savory goodness
  • 1 teaspoon onion powder enhances the overall flavor
  • 1 teaspoon black pepper for a slight kick
  • 1 teaspoon salt brings all the flavors together
  • 1/2 cup chicken broth for added moisture
  • 2 limes Juice of 2 limes adds a refreshing zing
  • Fresh cilantro (for garnish)
  • Tortillas (for serving)

Method
 

Preparation
  1. Trim any excess fat from the beef chuck roast and cut it into large chunks (about 2 inches).
  2. In a bowl, combine cumin, chili powder, garlic powder, onion powder, black pepper, and salt. Rub this spice mixture all over the beef chunks.
Slow Cooking
  1. Place the seasoned beef in your slow cooker. Add the chicken broth and lime juice.
  2. Set your slow cooker on low for 8 hours or high for 4 hours.
Finishing
  1. Once the cooking is complete, shred the beef using two forks.
  2. Spread the shredded beef on a baking sheet in a single layer and broil in the oven for about 5-7 minutes until the edges are crispy.
Serving
  1. Serve the crispy beef in warm tortillas, garnished with fresh cilantro and your favorite toppings.

Notes

For best results, avoid lifting the lid on your slow cooker too often while it cooks. Let the beef rest for a few minutes before shredding. Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months.