Tender Crockpot Carne Asada

This crockpot carne asada turns a flank steak into shreds of beef that soak up a garlicky, citrusy marinade while you go about your day.

It’s the kind of meal that Tuesdays need. Pile it into warm tortillas, spoon over some pickled onions, and dinner is done.

Why This Carne Asada Ticks Every Box

The meat comes out so tender it almost flakes apart, but still holds together enough to slice or shred. The citrus gives it a bright tang that cuts through the richness of the beef.

The crockpot does all the heavy lifting. You sear the meat for a deep crust, then let it braise in a simple sauce until it’s fall-apart soft.

Ingredients

• 2 lb flank steak: skirt steak or chuck roast also work well
• 1/2 cup fresh orange juice (from about 2 oranges): bottled works in a pinch
• 1/4 cup fresh lime juice (from about 2 limes): do not swap for bottled here if you can help it
• 2 tbsp soy sauce: use tamari for gluten free
• 3 cloves garlic, minced
• 1 tbsp ground cumin
• 1 tsp dried oregano
• 1 tsp chipotle powder: or 1 minced chipotle in adobo for more heat
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp vegetable oil: for searing

Variations / Substitutions

• Swap the beef: skirt steak is more traditional and cooks faster, check it at 4 hours on low. Chuck roast works too and gets even more shreddy.
• Keep it mild: use smoked paprika instead of chipotle powder for a gentler warmth.
• Add a little sweet: a pinch of brown sugar in the marinade rounds out the citrus without making it sweet.
• Make it a bowl: serve over cilantro lime rice instead of tortillas. The same bright flavors work well with the Slow Cooker Cilantro Lime Chicken from the site.

Crockpot Black-Eyed Peas go great on the side with this carne asada.

How to Make Crockpot Carne Asada

Step 1: Whisk Together the Marinade

In a medium bowl, whisk together the 1/2 cup orange juice, 1/4 cup lime juice, 2 tbsp soy sauce, minced garlic, 1 tbsp cumin, oregano, chipotle powder, salt, and pepper. This is your braising liquid.

Taste it. It should be salty, bright, with a little heat. Set aside while you sear the steak.

Step 2: Sear the Steak

Pat the flank steak dry with paper towels. Heat the vegetable oil in a large skillet over high heat until it shimmers. Carefully lay the steak in the pan and sear for 3 to 4 minutes per side, until a deep brown crust forms.

You want a good char on both sides. This builds the flavor that the slow cooker can’t give you. Transfer the steak to the crockpot.

Step 3: Braise in the Crockpot

Pour the marinade over the steak. Cover and cook on low for 6 to 7 hours, or on high for 3 to 4 hours, until the meat is very tender and shreds easily with a fork.

Halfway through, you can flip the steak if you think of it, but it’s not critical. The sauce will bubble and reduce slightly, concentrating that citrus kick.

Step 4: Shred and Serve

Lift the steak out of the crockpot and place it on a cutting board. Use two forks to shred the meat, discarding any large pieces of fat. Return the shredded beef to the sauce in the pot and toss to coat.

Spoon the carne asada into warm corn or flour tortillas and top with diced onion, fresh cilantro, and a squeeze of lime. Serve right away while the meat is hot and the sauce is glossy.

A Few Notes Before You Start

• Pick a well-marbled flank steak: the thin lines of fat melt during the slow cook and keep the meat from drying out. A very lean piece can get stringy.
• Don’t skip the sear: it only takes a few minutes, but it adds the deep, savory note that makes this taste like something that came off a hot grill.
• Make it ahead: the shredded beef holds in its sauce for days and tastes even better the next day. Just reheat gently on the stove or in the microwave.
• Crispy edges are easy: if you want those charred bits you get on a grill, spread some of the shredded meat on a sheet pan and broil for 3 to 4 minutes before serving.
• Double the marinade: the leftover sauce is thin enough to spoon over rice, but you can reduce it in a pan for a thicker, stickier glaze.

Cook times by heat setting:

Keeping Carne Asada Fresh

• Refrigerate: store the meat and sauce together in a sealed container for up to 4 days. The sauce keeps the meat moist as it chills.
• Reheating: warm on the stovetop over medium heat with a splash of water or beef broth to loosen the sauce. The microwave works too in 30-second bursts.
• Freeze: this freezes well for up to 2 months. Thaw in the fridge overnight and reheat as above.

What to Serve With Carne Asada

Warm corn tortillas are the classic pick, and they let the meat shine. A quick pickled red onion adds the sharp crunch that balances the rich shredded beef. For a bigger spread, set out refried black beans and a cabbage slaw dressed with lime juice and a little salt. The slaw stays crisp against the hot meat and offers a fresh contrast.

Frequently Asked Questions

Can I use a different cut of beef?

Yes. Skirt steak is the classic choice, but it cooks faster. Chuck roast works too and becomes very soft after the full cook time. Any tough, fibrous cut will tenderize well.

How do I know when it’s done?

The meat is ready when it shreds with barely any resistance from a fork. If it still feels tight after 7 hours on low, let it go another hour. Every crockpot runs a little differently.

Can I make this in an Instant Pot instead?

You can. After searing, cook on high pressure for 45 minutes with a natural release. The texture will be slightly firmer but still tender.

What if my steak is still tough?

That almost never happens if you go the full time on low. If it does, your crockpot may not be hot enough. Return the meat to the pot with a little extra liquid and cook on high for another hour.

How do I get that grilled taste?

The broiler trick in the tips section gives you those charred, crisp bits. After shredding, spread some of the meat on a sheet pan and broil for a few minutes until the edges darken and sizzle.

Crockpot Carne Asada Recipe

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Prep Time 15 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 15 minutes mins

Servings: 6 servings

Calories: 280

Ingredients Method Notes

Ingredients

  

• 2 lb flank steak
• 1/2 cup fresh orange juice
• 1/4 cup fresh lime juice
• 2 tbsp soy sauce
• 3 cloves garlic, minced
• 1 tbsp ground cumin
• 1 tsp dried oregano
• 1 tsp chipotle powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp vegetable oil

Method

 

1. Whisk together the orange juice, lime juice, soy sauce, garlic, cumin, oregano, chipotle powder, salt, and pepper in a bowl.
2. Pat the flank steak dry. Heat the oil in a skillet over high heat and sear the steak for 3 to 4 minutes per side until deeply browned. Move the steak to the crockpot.
3. Pour the marinade over the steak. Cover and cook on low for 6 to 7 hours, or on high for 3 to 4 hours, until the meat shreds easily with a fork.
4. Lift the steak out and shred with two forks. Toss the meat back into the sauce. Serve in warm tortillas with onion, cilantro, and fresh lime.

Notes

If your slow cooker runs cool, you may need closer to 8 hours on low. The meat is done when it pulls apart with almost no effort. Leftover sauce can be simmered in a pan to thicken into a glaze for drizzling.