Slow-Cooker Carne Asada

Blogger Sarah W. Caron from Sarah's Cucina Bella makes a Mexican favorite easy in the slow cooker.

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

1/3
cup lime juice
1/4
cup extra-virgin olive oil
2
tablespoons white vinegar
1
teaspoon ground cumin
1
teaspoon sweet Hungarian paprika
1
teaspoon chili powder
1/2
teaspoon ground red pepper (cayenne)
Salt and pepper to taste
1
sweet onion (Maui or Walla Walla), cut into chunks
1
beef rump roast (2 lb)
3
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.