Slow-Cooker Carne Asada

Rump roast is slow-cooked to tender carne-asada perfection and seasoned with sweet onions, garlic and spices. If you prefer a little more heat, increase the cayenne pepper to suit your taste.

  • Prep Time 10 min
  • Total Time 8 hr 10 min
  • Servings 8


cup lime juice
cup extra-virgin olive oil
tablespoons white vinegar
teaspoon ground cumin
teaspoon sweet Hungarian paprika
teaspoon chili powder
teaspoon ground red pepper (cayenne)
Salt and pepper to taste
sweet onion (Maui or Walla Walla), cut into chunks
beef rump roast (2 lb)
cloves garlic, finely chopped

  • 1 In small bowl, beat lime juice, oil, vinegar, cumin, paprika, chili powder, red pepper, salt and pepper.
  • 2 In 4- to 6-quart oval slow cooker, arrange onion chunks. Place beef over onion. Pour lime juice mixture over beef. Using pastry brush, brush beef with any remaining mixture from bowl. Sprinkle garlic over top.
  • 3 Cover; cook on Low heat setting 8 to 9 hours.
  • 4 Remove beef from slow cooker; place on large plate. Using 2 forks, shred beef. Return beef to slow cooker; stir well to mix beef with sauce. Serve immediately.

Expert Tips

Try this beef served over rice with diced tomatoes, lettuce, guacamole and Old El Paso® Thick ‘n Chunky salsa. It makes a fabulous burrito bowl.

This recipe is for a mild but flavorful carne asada. For a spicy version, increase the ground red pepper (cayenne) in the recipe.