Easy Crockpot Salsa Verde Beef
Servings 6
Ingredients
- 1 1/2-2 Lb Chuck roast or similar roast
- Salt and black pepper to taste
- 1-2 T Oil for searing, optional
- 1 M-L Onion sliced
- 2-3 T Minced garlic
- 16 oz Jar mild salsa verde Use mild or hot
- 4 oz Ortega hot fire-roasted diced green chiles Use mild or hot
- 2 tsp cumin
- 1 tsp Mexican oregano
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1/2-1 t Liquid smoke optional, but we liked the depth it added
- ½ cup beef broth adjust as needed
- Juice of 1 lime added at the end
- Fresh cilantro added at the end (optional)
Instructions
- Season roast generously with salt, pepper, smoked paprika, and garlic powder
- Sear roast in a hot skillet with avocado oil until browned on both sides (optional but adds great flavor).
- Place sliced onions and garlic in the bottom of the slow cooker. Add the roast on top. Pour salsa verde, green chiles, beef broth, and seasonings over the roast.
- FLip around half-way, if desired. Cook on **low 8–10 hours** or until the beef easily shreds.
- Remove roast, shred, and return to the juices. Stir in lime juice and cilantro before serving.
- Serve a desired.
Notes
- We intentionally kept this one **mild but flavorful** instead of making it overly spicy.
- The combination of **salsa verde + fire-roasted green chiles + cumin + Mexican oregano + a touch of liquid smoke** gave it that slow-cooked taco truck/restaurant flavor.
- The smaller roast size was chosen because it’s a good test batch and works well for meal prep.
- The combination of **salsa verde + fire-roasted green chiles + cumin + Mexican oregano + a touch of liquid smoke** gave it that slow-cooked taco truck/restaurant flavor.
- The smaller roast size was chosen because it’s a good test batch and works well for meal prep.