Make this Tex-Mex favorite at home with this easy recipe for Crock-Pot Carne Guisada! Beef, tomatoes, jalapeños and spices slow cook resulting in a tender flavorful chunks of beef in a rich gravy.
Sometimes the best things in life are simple. I think that goes for food too. This Carne Guisada is as simple as it gets, a roast slow cooked with a few pantry staples and a couple of fresh jalapeños.
There are many different variations of Carne Guisada, with each calling for slightly different ingredients depending on region and tradition. My version is based off the Carne Guisada you'll find around Central Texas. It cooks up to taste just like the comforting classic found at some of my favorite taco trucks and Mexican restaurants.
If your family is anything like mine, this recipe will quickly become a favorite!
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Ingredients for Slow Cooker Carne Guisada
- Roast - I've made with various types of roast. For a tender, juicy Carne Guisada choose a chuck roast. For a leaner option, I recommend a bottom round roast. Beef stew meat that has already been cubed works well and saves time on prep. If starting with a whole roast, you will need to trim excess fat and cut into ½"-1" pieces prior to cooking.
- All-Purpose Flour - For flavor, I prefer to coat the beef in flour prior to cooking but, cornstarch can be substituted.
- Diced Tomatoes - A can of tomatoes with juices. Fresh tomatoes can be substituted.
- Jalapeños - Two medium peppers, spiciness depends on the jalapeños. Add more for extra heat. Omitting the peppers completely would change the flavor too much, so I don't recommend. A small can of diced hatch green chiles can be substituted.
- Garlic - Adds a staple flavor and depth to the beef entrée.
- Spices - This Carne Guisada only requires ground cumin, black pepper and salt. Simple but it tastes AMAZING.
Lean cuts of beef that you can use for carne guisada
Leaner options include beef eye round roast, top round roast, bottom round roast, round tip roast, and tri-tip roast. I have also made with beef stew meat that is already cut up. All of these cuts contain less than 7 grams of total fat per 3 ounce serving.
How to make
Add ingredients to slow cooker
Toss beef with flour and brown meat in oil in deep skillet. Add browned pieces of beef to slow cooker. Add the rest of the ingredients and cook on LOW for 5-6 hours.
Cook until tender
Thicken gravy by letting sauce naturally reduce or by adding cornstarch slurry. See recipe card for full instructions.
Thickening Carne Guisada Gravy in Crock-Pot
One of the differences in cooking in a slow cooker versus the stove top is that less liquid evaporates during the cooking process. Carne Guisada is famous for its rich and thick gravy. To ensure this turns out in the crock-pot there are a few different methods you can use to thicken the gravy.
- Reduction: About 30 minutes prior to serving, remove the lid from the crock-pot to allow excess liquid to evaporate while continuing to cook on low. Stir occasionally. This method allows the gravy to thicken to a nice consistency without adding anything extra. This technique of reduction concentrates the flavor resulting in a delicious rich gravy.
- Make a cornstarch slurry. This is another method for thickening up the gravy if you are short on time or the gravy is too thin. Mix together 1 to 2 Tablespoons of cornstarch with ⅓ cup of water. Stir into Carne Guisada and turn slow cooker to high, cook for 15 minutes or until gravy thickens.
Regardless of which method you use, be sure to check on it often so that too much liquid does not evaporate.
Serving and Storage
Serving: Serving suggestions for Crock-Pot Carne Guisada include with fresh flour tortillas, over rice, and with charro beans. You can also use the carne guisada as a taco filling. Garnish ideas include lettuce, avocado slices, shredded cheese and pico de Gallo.
Storage: Store leftover Carne Guisada in the refrigerator for 3-4 days. If freezing desired, allow Carne Guisada to cool then transfer to air-tight container and freeze. Best if used within 6 months.
📖 Recipe
Crock-Pot Carne Guisada
Ingredients
- 2 ½ pound chuck roast, bottom round roast or beef stew meat, trimmed and cubed to ½" to 1" pieces
- 2 Tablespoons canola oil
- 3 Tablespoons all-purpose flour
- 1 (14.5 ounce) can diced tomatoes, with juices
- 1 cup water
- 1 Tablespoon minced garlic
- ¼ cup fresh jalapeños (2 medium), seeded and diced
- 2 teaspoons ground cumin
- 2 teaspoons black pepper
- ¾ teaspoon salt
- 2 Tablespoons cornstarch*, optional
Instructions
- Trim roast and cut into ½" cube pieces. Coat beef in flour. Heat oil over medium-high heat in large skillet; Brown roast on all sides, stirring frequently. Transfer beef to crockpot, discarding any excess oil.
- Add tomatoes, water, jalapeños, garlic, cumin, pepper and salt to slow cooker. Cover and cook on LOW for 5-6 hours.
- Approximately 30 minutes before serving Carne Guisada, remove slow cooker lid to allow gravy to naturally thicken. Continue to cook on LOW, stirring occasionally.
- *Optional - How to thicken with cornstarch: After beef has cooked and is tender. Whisk 1 to 2 Tablespoons of cornstarch with ⅓ cup water in small bowl. Add to slow cooker. Turn slow cooker heat to high and cook for 15 minutes or until gravy has thickened. After gravy is thickened, reduce heat to warm and serve.
Notes
Nutrition
This is my favorite recipe for when I have a roast or stew meat. It's simple, but hits the right flavors so many of us reminiscence over. I hope your family enjoys this Texas comfort food favorite as much as ours does.
Enjoy!
Alaine
More recipes from My TX Kitchen you might like:
- Tex-Mex Slow Cooker Chicken Thighs
- Easy Kid-Friendly White Chicken Chili
- Hatch Green Chile Chicken Spaghetti
- King Ranch Chicken
- Ground Beef Taco Meat
Recipe was originally published in October 2020 on My Texas Kitchen. Updated in October 2025 with new photos and text.
Darcie says
Good, easy crockpot recipe, thank you!! Great flavor!
Alaine says
Thank you!! It is one of our favorites.
Tammy Lockhart says
I miss homemade tacos!! I am from San Antonio and have been in Kentucky for the past 4 years!! No tacos around here I am going to give this a try!! Will let you know how it tastes!! Thanks for the recipe!!
TxRN2019
Deja says
I'm from San Antonio too! I don't know how people can live without great Mexican food! I hope this filled the void a little! 😊
Angela Trivino says
This was delicious!! Although I used half of jalapeño, since I am not a huge fun of spicy.
Alaine says
Thank you Angela! That's helpful to know about using a half of a jalapeño for those who prefer the carne guisada less spicy. Thanks for sharing!
Sean says
Grew up in south texas. The only difference in the recipe i use and this one is i use green bells. So i think im gonna try a split one and one. Hopefully its good
Romy says
Hey, so I left a comment yesterday about preparing the ingredients into the crockpot and the liquid being so salty and comino-ee, and was anxious to see how it would turn out. Well, my husband and I ate the whole thing, sorry no left overs for the kids! lol. It was really good. It was definitely a little strong for me, but, still loved it. My husband thought it was perfectly spiced and added more jalapeno to his bowl. I had run out of onions and was delighted that I didnt even need any. Super simple recipe and I will make it again! Thanks!
Mary says
Have made this, so simple and very tasty! Thank you! Our favorite at least once or twice a month with Refried Beans on the side!
Alaine says
Thank you Mary! So glad to hear this is a recipe in your rotation!
Sarah Jones says
My friend fixed this last night. OMG, it was awesome and I had to have the recipe. I’m sharing it with other friends. Thank you for sharing!!
Alaine says
Love it, glad y'all enjoyed and I appreciate you sharing the recipe!
Melissa Michelle says
So delicious!! Thank you for sharing. Definitely will be making this again
Alaine says
Thank you! So happy y'all enjoyed this - love it for fall.
John George says
I order guisada everywhere, all the time. Wow! This was right on for seasoning and jalapeno heat. We added yellow bell pepper half way through and thickened it a little with flour at the end. When I say we, I mean my wife. Merry Christmas everyone and Sic' em bears!
Alaine says
Awesome! Thank you, John. Merry Christmas!
Cindi says
This is just like back home. I miss carne guisada tacos, and none of the restaurants here make it. I'm too far north of Texas and tex-mex cuisine. I made this using a chuck roast just a little less than 2 lbs., 2 roasted peeled New Mexico Hatch Chiles that I had in my freezer, 4 whole canned San Marzano tomatoes, and took the shortcut of not flouring and browning the meat, not chopping the tomatoes or chiles, and just putting the still frozen roast in my crock pot, adding everything on top, and letting it cook all day long. This turned out so tasty. The tomatoes and peppers broke down and the meat was easy to shred apart, and I didn't worry about adding the flour to make a gravy or thicken it as my husband went and got a taco and said how great it was just like it is. This will be my go-to recipe for carne guisada from now on.
Alaine says
I'm so glad to hear y'all enjoyed the carne guisada! And thanks for sharing how you made it, readers always find this information helpful and it helps me to answer questions that pop up too.
Gretel says
First time to make this. Was so bored with beef stew. Oh my so fantastic. I added an onion and some chili powder I bought in Santa Fe NM This will be a new go to meal for us.
Alaine says
Happy to hear you found a new go-to meal!
Brandy says
It’s so good! I add bay leaf, poblanos, and a little chipotle powder and add a little liquid au jus and cálido de res seasoning for a meatier gravy 😊
Alaine says
All of those additions sound delicious! Thanks for sharing.