Slow Cooker Salsa Verde Beef
User Reviews
5
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Prep Time
10 mins
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Cook Time
8 hrs
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Total Time
8 hrs 5 mins
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Servings
10 servings
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Calories
261 kcal
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Course
Main Course
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Cuisine
American
Slow Cooker Salsa Verde Beef
Description
Slow Cooker Salsa Verde Beef features cubed chuck roast simmered gently alongside onion, minced garlic, taco seasoning, and salsa verde. Cooking on low for eight hours breaks down the beef fibers, producing tender meat with a rich, savory base influenced by the bright, slightly acidic salsa verde. The method involves reserving some cooking juices after cooking, then shredding the beef directly in the flavorful liquid to maintain moisture and enhance taste.
The dish balances the beef’s richness with the nuanced heat and herbaceous qualities of the salsa verde and taco seasoning. Using boneless beef chuck roast or stew meat allows the meat to become tender without drying out. The simplicity of combining ingredients in the slow cooker makes it practical for hands-off cooking, requiring minimal preparation while developing deep flavors.
Serve the shredded beef with warm tortillas, rice, or beans to create tacos, burritos, or other Mexican-inspired meals. It can also be used as a hearty filling or topping because of the shredded texture and saucy consistency.
The notes suggest suitable substitutions like using yellow or sweet onions and store-bought or homemade taco seasoning. The recipe freezes well; freeze all ingredients before cooking for up to three months and cook from thawed. This flexibility makes it suitable for make-ahead meal planning. Nutrition values are estimates.
Ingredients
- 3 pounds beef chuck roast cut into 1½-inch cubes, boneless
- ½ cup onion white, chopped
- 4 cloves garlic minced
- 2 tablespoons taco seasoning
- 1 cup salsa verde
Instructions
- Add the chuck roast cubes, chopped onion, minced garlic, taco seasoning, and salsa verde to the slow cooker insert.
- Cover and cook on low for 8 hours.
- Remove the cooked beef.
- Carefully remove all but 1/2-1 cup cooking liquid, depending on desired sauciness.
- Return the beef and the reserved cooking liquid to the slow cooker insert.
- Shred the beef into the the cooking liquid, and serve.
Notes
- Beef stew meat can substitute the cubed chuck roast.
- Yellow or sweet onions work well in place of white onion.
- Store-bought or homemade taco seasoning can be used depending on preference.
- Mild or medium salsa verde both suit the recipe.
- For freezing, combine all ingredients in a freezer-safe container and freeze up to 3 months; thaw in the fridge before cooking as directed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 261 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 261kcal | 13% |
| Carbohydrates | 3g | 1% |
| Protein | 26g | 52% |
| Fat | 16g | 25% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 94mg | 31% |
| Sodium | 314mg | 13% |
| Potassium | 514mg | 11% |
| Fiber | 0.3g | 1% |
| Sugar | 2g | 4% |
| Vitamin A | 206IU | 4% |
| Vitamin C | 2mg | 2% |
| Calcium | 27mg | 3% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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