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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.

Ingredients

Scale

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

Find it online: https://zarameals.com/crockpot-carne-asada-recipe/