The Best Carne Picada Recipe | Prepped In 10 Minutes

Carne picada in a sauce in a white ball.

5 from 3 reviews

This carne picada is fall-apart tender and incredibly rich in flavor. The recipe comes together with simple, easy-to-find ingredients and can be made on the stovetop, slow cooker, or instant pot. It's an amazing addition for standout tacos, quesadillas, and burrito bowls!



2 pounds Bottom Round Roast, cubed

Salt and Pepper

2 tbsp. Olive Oil

1/2 cup Celery, chopped

1/2 cup Carrots, chopped

1/2 cup Red Onion, chopped

1 1/2 cup Canned Crushed Tomatoes

2 Thyme Sprigs

2 Bay Leaves

2 cups Beef Stock


  1. Heat a Dutch oven over medium-high heat on the stovetop.
  2. Season the meat with salt and pepper and sear it in the Dutch oven with olive oil for  a few minutes until golden on every side.
  3. Remove from the pot.
  4. Add the celery, carrots and red onion to the Dutch oven and cook for 10 minutes.
  5. Add the meat back to the pot and add the crushed tomatoes.
  6. Add the thyme, bay and beef stock.
  7. Lower the temperature to medium, cover and cook for 1 hour, or until the meat is soft (if it gets too dry you can add a bit more stock).


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