Slow Cooking Carne Asada
Everything you love about carne asada made easier! This Slow Cooking Carne Asada is so tender, juicy, full of flavor, and topped with the best, homemade pico de gallo.
When we decided that we were going to try this new recipe, Zac told me that I needed to prepare the meat with New Mexican flavors.
I had know idea what that meant, so I started doing my research and I don’t know if this fits the description but I know it was DELICIOUS!!! It really was so tender and juicy and would compliment a lot of different recipes.
1 chuck roast
1/3 cup olive oil
salt and pepper, to taste
4 to 6 garlic cloves, minced
1 jalapeno pepper, seeded and minced
1 teaspoon ground cumin
1 large handful fresh cilantro, chopped
2 limes, juiced
2 Tablespoons white vinegar
1 teaspoon sugar
2 teaspoons chicken bouillon
2 teaspoons cornstarch
- Preheat oven to 250 degrees. Place the roast in a large pan, and season with salt and pepper.
- In a bowl, combine garlic, jalapeno pepper, cumin, cilantro, lime juice, white vinegar, sugar and chicken bouillon. Pour ingredients over the roast.
- Cover pan and cook for 5 to 6 hours or until tender. With two forks, tear the meat apart. Add the cornstarch to thicken the juices.