This Slow Cooker Carne Asada is my non-traditional, weeknight-friendly version of the classic grilled Carne Asada. Made with beef chuck roast instead of grilled steak and cooked low and slow until perfectly tender and shreddable. It keeps the bold citrus and spice flavors you expect from carne asada, but uses pantry spices and hands-off cooking to make it practical for busy days. The result is deeply flavorful beef that works beautifully for tacos, bowls, nachos, and meal prep.
Author’s Note
I want to be clear right up front, this is not traditional carne asada, and that’s intentional. Traditional carne asada is grilled and sliced, usually made with flank or skirt steak. But in real home kitchens, we work with what we have and chuck roast in the slow cooker is one of my favorite ways to get big flavor with very little effort.
This version was born out of practicality, and it’s now one of my go-to batch proteins for the week. The best part is, you can turn this slow cooker carne asada into so many other meals that you can enjoy all week!
Ingredient notes and variations
Beef chuck roast ( about 5 lbs) – chuck roast is ideal for slow cooking as it becomes tender, juicy, and easy to shred. Trim excess surface fat if needed.
Orange juice (I used 1/4 cup) – adds sweetness and brightness and helps tenderize the meat. Fresh or bottled both work.
Lime juice (from 1 lime) – balances the richness and gives that signature carne asada citrus note.
Coconut aminos (1 tbsp) – adds savory depth and umami. If you don’t have coconut aminos use soy, tamari, Worcestershire sauce or Umami sauce. A small amount is all you need.
Oil – use olive oil or avocado
Spice blend – use chili powder, cumin, paprika, garlic and onion powder, salt and pepper to taste. Feel free to add any other spice you like such as oregano, cayenne for extra heat, orange zest for brighter citrus flavor.
Is carne asada the same as carnitas?
You might be wondering how this recipe compares to carnitas and while they’re similar in many ways, they’re actually made from different proteins and flavor traditions.
Carnitas are traditionally made with pork shoulder that’s slow cooked and then crisped until golden at the edges (see Slow Roasted Pork Shoulder recipe here). This carne asada recipe, on the other hand, is a beef-based, carne asada–inspired version made with chuck roast and bold citrus-spice seasoning (here is the traditional Carne Asada recipe).
Both are wonderful for tacos and bowls, both are slow-cooked until tender, but the flavor profile and protein set them apart.
SILVIA’S BEST TIPS AND TRICKS
✅ Sear first ➜ biggest flavor upgrade
✅ Don’t overdo liquid ➜ chuck releases its own juices
✅ Shred and return to juices ➜ keeps meat moist
✅ For crispy edges: broil shredded beef 3–5 minutes
✅ Make a double batch ➜ freezes beautifully
✅ This is a meal prep hero protein, and part of my ➜ meals that stretches, so you don’t have to – series
What to serve crockpot carne asada with
This beef is incredibly versatile and here are my favorite ways to serve;
Taco night – with warm homemade tortillas, Mexican Rice, black beans and fresh salsa.
Bowls – with fluffy cilantro lime rice, guacamole, pinto beans and crispy fried okra.
Game day – add to cheesy nachos, quesadillas, pulled beef grilled cheese sandwiches, and stuffed burritos.
Mexican/ Latin inspired recipes to try next
Slow Cooker Carne Asada
Ingredients
- 5 lbs beef chuck roast
- 1/4 cup orange juice
- 1-2 tbsp lime juice
- 1 tbsp coconut aminos sub for soy
- 1/4 cup olive oil divided
- fresh cilantro
Seasonings
- 1/2 tbsp chilli powder
- 1/2 tbsp paprika
- 1/2 tbsp garlic powder
- 1/2 tbsp onion powder
- 1 tsp cumin
- salt and pepper to taste
Instructions
Mix the Seasoning
In a small bowl or jar, combine all the dry seasonings: chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper. Stir or shake to fully blendSeason the Beef
Pat chuck roast dry. Cut into large chunks if you prefer, otherwise keep it whole or halved. Use half of the seasoning mix to generously season the beef on all sides, pressing it in so it adheres well.
Sear (Recommended)
Heat about 1-2 tablespoons of oil in a slow cooker on sauté mode. Sear the seasoned beef on both sides until nicely browned. This step builds deep flavor and is worth the few extra minutes.
Make the Citrus Seasoning Sauce
To the remaining half of the dry seasoning mix, add the orange juice, lime juice, coconut aminos and remaining oil. Stir well until combined into a loose seasoning sauce.Slow Cook
Pour the citrus-seasoning mixture over the seared beef in the slow cooker. Cover and cook on HIGH for 8–10 hours, until the beef is very tender and easily shreds with a fork.
Shred
Shred the beef directly in the slow cooker or on a cutting board, then return it to the juices and toss to coat.Finish with freshly chopped cilantro and an extra squeeze of lime before serving.
Notes
Storage & Reheating
Refrigerator
Store in airtight container up to 5 days.Freezer
Freeze shredded beef with some cooking liquid for up to 3 months.Reheating
Stovetop (best)Reheat with a splash of liquid over medium heat. Microwave
Heat covered in short intervals, stirring between. For tacos
Reheat in skillet for crispy edges.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How would you cook this in the oven?
Hi Angela, you can cook in the oven in a heavy dutch oven pot, covered at 325F for about 3 hours. Hope this helps!
Hi! Do you know how long to cook in an Instapot for this recipe?
Hi Shanta, cook on high pressure for 60 minutes and let remaining pressure release naturally. Should be delicious, enjoy!