I really enjoyed the way these turned out.
They're pretty easy too, which is always a good thing.
For a little twist, I blended up the left over broth with an immersion blender to form a slightly thickened sauce and added that into the meat once it had started to brown up.
It added some really great flavor.
I had been planning on serving this with a couple sides but ran out of time, so I just had it on a toasted flour tortilla with a few fresh additions like some shredded lettuce, a little salsa fresca and a shot of lime juice. It was really fresh and light tasting.
3-4 lb chuck roast
1 large onion, quartered
2 roma tomatoes, quartered
4 garlic cloves, rough chop
1 4oz can green chilies, chopped
1 tbsp chili powder
2 tsp cumin
1 tsp adobo seasoning
1 tsp oregano
1 tsp salt
1/2 tsp pepper
1 cup beef stock
Place onion, tomatoes and garlic in the bottom of your crockpot; place the roast on top. Add the green chilies and seasonings. Pour in the beef stock, cover and cook on high 6-7 hours or low 8-9 hours. Turn the roast half way through cooking time.
When the roast is cooked, remove, shred the meat, and set aside.
Pour vegetables and broth into a bowl, let sit for a few minutes for the fat to separate some, and skim off with a spoon. It’s not necessary to remove it all. With a hand held immersion blender, blend the broth and vegetables.
Heat up a skillet with 1 tbsp of olive oil and add shredded beef. Once the meat starts to get some caramelization, stir in 1/2 cup or so of the blended sauce. I only shredded up 1/2 of my carnitas meat, so if you are shredding it all, you may want to add more sauce. It just depends how saucy you want it.
Serve on it's own or on a flour/corn tortilla with toppings of your choice.