Dinner

Crockpot Carne Asada with Orange-Lime Marinade and Crispy Edges Recipe

Name: Crockpot Carne Asada with Orange-Lime Marinade and Crispy Edges Recipe
Prep time: 10 min
Cook time: 8 h
Total time: 8 h 10 min
Cuisine: Mexican
Ingredients: 2 lbs lean beef chuck roast, fully trimmed (or flank steak); 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; 1 onion, chopped; 2 garlic cloves, chopped

ByJulian Dempsey February 1, 2026February 1, 2026

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Introduction

This Crockpot Carne Asada recipe is perfect for a hands-off meal that delivers tender, flavorful beef every time. Slow-cooked for hours, the meat absorbs a zesty marinade and finishes with crispy edges for that authentic charred taste. It’s ideal for tacos, bowls, or any Mexican-inspired dinner.

The image shows two grilled tacos on a white marbled surface lined with white parchment paper. Each taco is made of one light golden-brown tortilla with grill marks, layered with a bottom layer of diced red tomatoes, followed by a thick layer of dark brown shredded meat. On top of the meat, chopped light green avocado cubes and thin rings of light purple onion are scattered, finished with a bright green creamy sauce and small chopped dark green herbs sprinkled all over. Above the tacos, part of a rustic beige baking tray holds more shredded meat garnished with herbs. Small lime wedges and scattered green herb pieces decorate the white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Make the marinade by combining orange juice, lime juice, soy sauce, and all the spices (ancho chile powder, garlic powder, onion powder, cumin, paprika, oregano) in a small bowl.
Step 2: Place the chopped onion and garlic at the bottom of the slow cooker. Put the chuck roast (or flank steak) on top.
Step 3: Pour the marinade over the meat, making sure it is well coated.
Step 4: Cook on low for 6 to 8 hours. Chuck roast usually takes around 8 hours to become fork-tender, while flank steak will be done in about 6 hours.
Step 5: Remove the beef from the slow cooker and shred with two forks. For flank steak, you can also slice it thinly into larger pieces.
Step 6: Preheat your oven or grill to 450°F. Spread the shredded or sliced beef on a foil-lined baking sheet, drizzle with some cooking liquid from the slow cooker.
Step 7: Bake for 15-20 minutes if using chuck roast (or 7-10 minutes for flank steak) until the edges are caramelized and crispy. Add more cooking liquid if needed for moisture.
Step 8: Serve the carne asada in tacos, bowls, or your favorite dishes and enjoy!

Tips & Variations

Trim all excess fat from the chuck roast for a leaner dish and less grease in the slow cooker.
Use fresh chile powder for more vibrant flavor, or adjust the amount to control spiciness.
If you prefer, finish the carne asada on a hot grill to add smoky char instead of using the oven.
Add chopped cilantro and diced onions as toppings to enhance freshness.

Storage

Store leftover carne asada in an airtight container in the refrigerator for up to 4 days. Reheat gently in the oven or on the stovetop with a splash of cooking liquid to keep it moist. You can also freeze cooked beef for up to 3 months; thaw overnight before reheating.