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Slow-Cooker Carne Asada

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

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. MORE + LESS -

Scaron
May 15, 2012

Ingredients

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

Steps

Hide Images
  • 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.

Nutrition Information

No nutrition information available for this recipe

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