Crockpot Carne Asada Recipe

Introduction

This Crockpot Carne Asada recipe transforms affordable cuts of beef into tender, flavorful meat perfect for tacos or bowls. Slow-cooked with a vibrant marinade, the beef becomes juicy and easy to shred, with a deliciously crispy finish that mimics traditional grilling.

Ingredients

• 2 lbs lean beef chuck roast (or flank steak, fully trimmed)
• 1 onion, chopped
• 2 garlic cloves, chopped
• 2 tbsp fresh orange juice
• 2 tbsp lime juice
• 2 tbsp low sodium soy sauce
• 1 tbsp ancho chile powder (or regular chili powder)
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp cumin
• 1/2 tsp paprika
• 1/4 tsp oregano

Instructions

1. Step 1: In a small bowl, combine orange juice, lime juice, soy sauce, ancho chile powder, garlic powder, onion powder, cumin, paprika, and oregano to create the marinade.
2. Step 2: Place the chopped onion and garlic in the bottom of the slow cooker. Lay the beef chuck roast (or flank steak) on top.
3. Step 3: Pour the marinade evenly over the beef and onions in the slow cooker.
4. Step 4: Cover and slow cook on low for 6-8 hours. Chuck roast will take about 8 hours, while flank steak will be tender after approximately 6 hours.
5. Step 5: Once cooked, remove the beef and shred it using two forks. If using flank steak, you can also thinly slice it for larger pieces.
6. Step 6: Preheat your oven or grill to 450°F (230°C). Spread the shredded or sliced beef on a foil-lined baking sheet and drizzle with some of the cooking liquid.
7. Step 7: Cook for 15-20 minutes if using chuck roast, or 7-10 minutes if using flank steak, until the edges caramelize and crisp up. Add extra cooking liquid if needed to keep the beef moist.
8. Step 8: Serve the carne asada hot in tacos, bowls, or your favorite dishes.

Tips & Variations

• For extra flavor, marinate the beef overnight before cooking.
• Use flank steak if you prefer larger slices instead of shredded meat.
• Add a pinch of smoked paprika for a smoky depth.
• Serve with fresh cilantro, diced onions, and lime wedges for authentic toppings.

Storage

Store leftover carne asada in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently in a skillet over medium heat with a splash of cooking liquid to keep it moist. You can also freeze the cooked beef for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, flank steak or skirt steak are good alternatives and cook faster. Chuck roast is preferred for tenderness and flavor but takes longer to cook.

Do I have to crisp the beef after slow cooking?

Crisping is optional but recommended. It enhances texture and adds a delicious caramelized flavor that mimics traditional grilled carne asada.

Crockpot Carne Asada Recipe

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★★★★★

4.4 from 95 reviews

This Crockpot Carne Asada recipe offers tender, flavorful beef slow-cooked to perfection and finished with crispy caramelized edges. Using lean beef chuck roast or flank steak, marinated in a zesty blend of orange juice, lime juice, soy sauce, and Mexican spices, this dish is perfect for tacos, bowls, or any Mexican-inspired meal. The slow cooker ensures a melt-in-your-mouth texture without constant supervision, and the final step in the oven creates deliciously crisp edges that elevate the flavor and texture.

• Author: zara
• Prep Time: 15 minutes
• Cook Time: 6 to 8 hours
• Total Time: 6 hours 15 minutes to 8 hours 15 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Beef and Marinade

• 2 lbs lean beef chuck roast (or flank steak, fully trimmed)
• 1 onion, chopped
• 2 garlic cloves, chopped
• 2 tbsp fresh orange juice
• 2 tbsp lime juice
• 2 tbsp low sodium soy sauce
• 1 tbsp ancho chile powder (or regular chili powder)
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp cumin
• 1/2 tsp paprika
• 1/4 tsp oregano

Instructions

1. Make marinade: In a small bowl, whisk together the fresh orange juice, lime juice, low sodium soy sauce, ancho chile powder, garlic powder, onion powder, cumin, paprika, and oregano to create a flavorful marinade.
2. Prepare slow cooker: Place the chopped onion and garlic at the bottom of the slow cooker to create a flavorful bed for the meat.
3. Add meat and marinade: Put the chuck roast or flank steak on top of the onions and garlic. Pour the prepared marinade evenly over the meat, ensuring it is well coated.
4. Slow cook the beef: Cover and cook on low for 6 to 8 hours, until the beef is fork-tender and can easily be shredded. Chuck roast usually takes about 8 hours while flank steak will be done closer to 6 hours.
5. Shred or slice beef: Carefully remove the beef from the slow cooker and shred it using two forks. If using flank steak, you can also slice it thinly for larger pieces instead of shredding.
6. Crisp the edges: Preheat your oven or grill to 450°F (230°C). Spread the shredded beef out on a foil-lined baking sheet and drizzle a little of the cooking liquid over the meat to keep it moist. Bake for 15-20 minutes for chuck roast or 7-10 minutes for flank steak until the edges caramelize and get crispy.
7. Serve: Remove from the oven and taste; add extra cooking liquid if needed. Serve the carne asada in tacos, bowls, or with your favorite Mexican sides.

Notes

• Using lean chuck roast is recommended for a more tender, shred-friendly meat, but flank steak works well for slicing.
• Low sodium soy sauce keeps the sodium level moderate and enhances umami flavor.
• If you prefer spicier carne asada, consider adding a pinch of cayenne or chipotle powder to the marinade.
• The final oven crisping step adds texture and caramelized flavor but can be skipped for a softer shredded beef.
• Leftover carne asada can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.

Keywords: Crockpot Carne Asada, slow cooker carne asada, shredded beef tacos, Mexican beef recipe, easy carne asada, slow cooked beef