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Crockpot Carne Asada Recipe

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3.9 from 7 reviews

This Crockpot Carne Asada recipe delivers tender, flavorful beef slow-cooked to perfection and finished with a quick broil for crispy edges. Using lean chuck roast or flank steak, the beef is marinated in a citrus and spice blend, then slow-cooked until fork-tender. The finishing touch of caramelizing the beef in the oven adds a delicious char and texture, making it perfect for tacos, bowls, or any Mexican-inspired meal.

  • Total Time: 8 hours 10 minutes
  • Yield: 8 servings

Ingredients

Meat

  • 2 lbs lean beef chuck roast (or flank steak, fully trimmed)

Vegetables

  • 1 onion, chopped
  • 2 garlic cloves, chopped

Marinade

  • 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. Combine the fresh orange juice, lime juice, low sodium soy sauce, and all spices including ancho chile powder, garlic powder, onion powder, cumin, paprika, and oregano in a small bowl to create a flavorful marinade.
  2. Prepare beef and vegetables. Place the lean beef chuck roast or flank steak at the bottom of the slow cooker. Add the chopped onion and garlic evenly over the meat.
  3. Add marinade mixture. Pour the prepared marinade evenly over the meat, onion, and garlic in the slow cooker to ensure the flavors fully penetrate.
  4. Slow cook the beef. Cover and cook on low heat for 6-8 hours. Chuck roast will take approximately 8 hours to become tender, whereas flank steak will be ready after around 6 hours. The beef is done when it can easily be shredded with a fork.
  5. Shred or slice the beef. Remove the beef from the slow cooker. Using two forks, shred the beef if using chuck roast. For flank steak, you may also slice it thinly into larger pieces depending on preference.
  6. Crisp the edges. Preheat the oven or grill to 450°F (232°C). Line a baking sheet with foil and spread the shredded or sliced beef evenly on top. Drizzle with some of the reserved cooking liquid. Bake for 15-20 minutes for chuck roast or 7-10 minutes for flank steak until the edges caramelize and get crispy. Add additional cooking liquid if needed to keep the meat moist.
  7. Serve. Enjoy the carne asada as fillings for tacos, burrito bowls, or alongside your favorite Mexican dishes.

Notes

  • Chuck roast offers a more tender, shreddable texture with longer cook time, while flank steak cooks faster and is great for slicing.
  • Using low sodium soy sauce helps control salt content while enhancing umami flavor.
  • For best flavor, marinate the meat at least 30 minutes before cooking if time allows.
  • If you prefer, finish crisping the beef on a grill instead of the oven for an authentic smoky flavor.
  • Leftover cooking liquid can be reserved as a sauce or added moisture when reheating.
  • This recipe is freezer-friendly; cool completely before freezing in airtight containers.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 8 hours
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Mexican

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