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Slow Cooker Carne Asada

Slow cooker carne asada made with beef chuck roast, citrus, and bold spices. A tender, flavorful, non-traditional version perfect for tacos and bowls.
Prep Time20 minutes
Cook Time8 hours
Total Time8 hours 20 minutes
Course: Dinner
Cuisine: Brazilian, Latin, Mexican
Keyword: Carne Asada in Slow Cooker, Carne Asada Recipe, Crockpot Carne Asada, Slow Cooker Carne Asada
Servings: 10 people
Author: Silvia Dunnirvine

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 blend

  • Season 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

Calories: 465kcal | Carbohydrates: 2g | Protein: 44g | Fat: 32g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 2g | Cholesterol: 156mg | Sodium: 225mg | Potassium: 788mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 178IU | Vitamin C: 4mg | Calcium: 44mg | Iron: 5mg