Crock Pot Carne Guisada
We love carne guisada around our house. This is a really easy recipe! FYI: I always go to my local meat market and have them cut a good looking rump roast into stew meat. It saves me the time of having to cube the meat myself and that way i get to pick out the best cut of meat. Also, if you like spicy, leave the seeds in one or two of the jalapenos. **UPDATE- I have recently improved this recipe to a point that I almost removed some of the original parts from what I had posted. Instead, I am adding options for the meat and cooking method. Please let me know which method you used if you rate this.
- Ready In:
- 6hrs 5mins
- 2 -3 lbs rump roast, cubed or 2 -3 lbs chuck roast, whole
- 2 minced garlic cloves
- 3 fresh jalapenos, chopped, seeds and stems removed
- 1 small onion, chopped
- 2 cups beef stock
- 1 (6 ounce) can tomato paste or (8 ounce) can tomato sauce
- 1⁄2 teaspoon salt
- 2 teaspoons cumin
- 2 teaspoons chili powder
- 2 tablespoons cornstarch
- *METHOD 1: If using rump roast, simply place all ingredients into crock pot. Whisk corn starch in with a bit of beef stock before adding to the pot.
- Cook on low for 6-7 hours.
- For best results, stir all ingredients about 1-2 hours into cooking.
- *METHOD 2: If using chuck roast, brown both sides of the roast in a pot before putting it in the crock pot. My new favorite thing to do is to completely omit the crock pot. I brown the chuck roast in a dutch oven, then add remaining ingredients and cook it in a 300 degree oven for about 4 hours, or until the meat is so tender that it pulls apart easily with a fork.
- The tenderness of method 2 (with dutch oven) is absolutely mouth-watering!
- If using a chuck roast, don't forget to pick out all the pieces of fat before serving. You wouldn't want to bite into a piece of that!
- Try it whichever way you like, you won't be disappointed!
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So good and tender. Thank you! I had a 4lb chuck roast that I trimmed and cut up into med-large chunks and prepared using your 2nd method in the dutch oven. I simmered the sauce in a separate pot and added it to my roast pieces that were browned in the dutch oven so it all went into the oven hot. I also started my oven at 350F and lowered the temp to 300F after 20 mins. My Mexican husband says this recipe is a keeper.:) I served it with roasted russet potatoes and steamed baby carrots with tortillas.Reply
Made it this evening and everyone loved it. I used the slow cook method in the oven, but cubed the roast for a great fond base. The beef was incredibly tender and the sauce had a wonderful depth of flavor. I only had 1 jalapeno so I added a green pepper. The kids can't handle a lot of heat, so this worked out well for them! This is going to be a regular.Reply