So I know lately, given the season, I’ve been focusing on lots of desserts and holiday fare. So with this recipe, I wanted to get away from that briefly, hey Thanksgiving might be over but Christmas is coming, and I have a few recipes coming down the pipe for that! But for now, I must share this awesome crock pot carne asada.
Carne Asada has to be one of my favorite beef dishes. One of my favorite memories of the last ten years has been enjoying some back yard carne asada tacos and some beers (pre paleo) with my friends. Traditionally made with marinated, then grilled skirt steak, I wanted to try and see if it would work with a slow cooked chuck roast and then sliced thinly like skirt steak. The slow cooker method is also great for the colder months when grilling just isn’t an option for a lot of people.
I’m really pleased with how this crock pot carne asada came out. I cooked it just long enough to make the chuck roast super tender but not so much as to have the meat fall apart like shredded beef. This way, I was still able to slice the roast into thin strips.
- Rinse chuck roast under cold water and pat dry. Set aside and let stand for 30 minutes.
- Place all remaining ingredients in a food processor and pulse to combine.
- Place chuck roast in a crock pot and liberally coat with asada marinade.
- Add ¼ cup of filtered water to crock pot (this allows the meat to heat up evenly rather than scorching it in the crock pot) and cook for 5 hours on HIGH, turning meat over every hour
- Remove chuck from crock pot and let it rest about 20 minutes.
- Slice meat across the grain and spoon over the juices from crock pot.
****Disclosure: If you purchase any of the products linked in this post or products through the links on the right side of my page, I receive a small percentage from the respected affiliate programs****