Budget Shredded Carne Asada
Make this flavorful Mexican classic tender meat more budget-friendly in an Instant Pot or Slow cooker! Whole30, Paleo, Keto, gluten-free, dairy-free, nut-free, egg-free and EASY.
Equipment
- 1 Instant Pot or Slow Cooker
Ingredients
- 1 tablespoon salt see notes for time-saving seasoning hack!
- 1 teaspoon black pepper
- 1 tablespoon chili powder
- 1 tablespoon dried minced onion
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 tablespoon olive oil or avocado oil
- 2.5 pounds beef chuck roast anywhere from 2-3 pounds works
- 1 tablespoon fresh minced garlic
- 1-1.5 cups salsa
- 1 bunch cilantro
- 1 large lime juiced
Optional Toppings - To Serve
- 1 head romaine lettuce shredded or finely chopped
- 1 cup pico de gallo
- 1 cup guacamole
- 1 package corn tortillas omit tortillas (not Whole30) and turn it into a salad if on Whole30; For Paleo, use Siete tortillas
Instructions
- In a small bowl, combine all the dried seasonings (salt-cumin) to make the meat seasoning. Set aside.
- INSTANT POT: In an Instant Pot on Saute, heat oil until hot. While oil is heating, rub the seasoning all over both sides of the roast. Once oil is hot, sear the meat in hot oil both sides for about 5 minutes until browned. Top the meat with the minced garlic and 1 cup salsa. Seal the Instant Pot and cook on Manual High for 120 minutes. Released steam when it is done. Shred into the liquid.
- SLOW COOKER: Place meat in the slow cooker. Rub all over with oil, then rub both sides with the seasoning. Top with minced garlic and 1 1/2 cups salsa. Close the lid and cook on low for 7-8 hours, until fork tender. Shred into the liquid.
- Both methods: Top with the juice from one lime and 1/2 bunch chopped cilantro.
- Serve in tacos, burritos, burrito bowls, or salads. Enjoy!
- STORE leftovers in a sealed container in the fridge for 1 week or the freezer for up to 3 months.
Notes
See blog post above for any questions on the Ingredients or ideas on how to serve this delicious tender meat!
Short on time? Use a taco seasoning packet instead of the homemade dry seasoning rub (salt-cumin) in recipe.
NOTE: To save money, we are using chuck roast instead of flank steak. Chuck roast is a cheaper meat but also a tougher meat, which means we will need long, slow cooking times to get it tender. Plan accordingly and start early enough to get dinner on the table on time!
Nutrition
Calories: 296kcalCarbohydrates: 6gProtein: 28gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 98mgSodium: 1376mgPotassium: 666mgFiber: 2gSugar: 3gVitamin A: 732IUVitamin C: 2mgCalcium: 51mgIron: 4mg
Tried this recipe?Let us know how it was!