Description
This Crockpot Carne Asada recipe delivers tender, flavorful beef cooked low and slow until perfectly fork-tender, then finished with a quick broil to achieve crispy, caramelized edges. Ideal for tacos or bowls, this dish combines citrus juices, soy sauce, and a blend of spices for a delicious, easy-to-make meal that requires minimal hands-on time.
Ingredients
Scale
Meat
- 2 lbs lean beef chuck roast, fully trimmed (or flank steak)
Marinade and Seasonings
- 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
Additional Ingredients
- 1 onion, chopped
- 2 garlic cloves, chopped
Instructions
- Make marinade: In a small bowl, combine fresh orange juice, lime juice, low sodium soy sauce, ancho chile powder, garlic powder, onion powder, cumin, paprika, and oregano, stirring well to blend all the flavors.
- Add meat and aromatics: Place the beef chuck roast or flank steak at the bottom of the slow cooker. Add the chopped onion and garlic on top of the meat.
- Pour marinade over meat: Pour the prepared spice and citrus marinade evenly over the beef, ensuring it is well coated.
- Slow cook beef: Cover the slow cooker and cook on low heat for 6 to 8 hours. Flank steak usually takes about 6 hours, while chuck roast requires closer to 8 hours. Cook until the beef is fork-tender and easily shred.
- Shred or slice beef: Remove the beef from the slow cooker. Use two forks to shred the chuck roast into bite-sized pieces. If using flank steak, you may slice it thinly for larger pieces as preferred.
- Crisp the edges: Preheat your oven or grill to 450°F (232°C). Line a baking sheet with foil and spread the shredded or sliced beef evenly. Drizzle with some cooking liquid from the slow cooker to keep it moist.
- Broil or grill beef: Place the baking sheet in the oven or on the grill for 15-20 minutes if using chuck roast, or 7-10 minutes for flank steak. Cook until the beef edges turn crispy and caramelized. Taste and add extra cooking liquid if needed.
- Serve: Serve the carne asada hot as tacos, bowls, or your favorite Mexican-inspired dish with desired toppings.
Notes
- For a leaner cut, flank steak is a great alternative though it cooks faster than chuck roast.
- Low sodium soy sauce helps keep salt content controlled; adjust seasoning after cooking.
- Caramelizing the beef edges adds texture and intensified flavor—do not skip the roasting step.
- Serve with fresh tortillas, avocado, cilantro, lime wedges, and salsa for a complete meal.
- Leftover carne asada can be stored in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Mexican
Keywords: Crockpot Carne Asada, slow cooker carne asada, slow cooked beef, beef chuck roast recipe, carne asada tacos, Mexican beef recipe
