Salsa Verde Beef Recipe
This delicious salsa verde beef calls for just a few ingredients and your slow cooker. It yields plenty of beef for a variety of meal options.
Servings: 8
Ingredients
- 3-4 lbs. beef chuck roast
- 1 poblano pepper diced
- 2 jalapenos diced
- 1 medium white onion diced
- 16 oz. roasted salsa verde (jarred)
- 4 whole garlic cloves
- 2 tsp. salt
- ¼ tsp. black pepper
- 1 tsp. cumin
For serving
Instructions
- Add the chuck roast to the slow cooker.
- Next pour over the the salsa.
- Add the jalapeno, poblano pepper, onion and garlic cloves.
- Add the salt, pepper and cumin.
- Cover and cook on LOW for 9-10 hours.
- Remove the meat on to a plate. Shred the meat with two forks. Discard any fat. Before adding the meat back to the juices in the slow cooker, you will want to degrease that liquid first. I do this by laying paper towels over the top.
- Add the meat into the sauce that's left in the slow cooker.
- Serve and enjoy!
Notes
- Add additional jalapenos for a spicier beef verde.
- Swap the chuck roast with pork shoulder, chicken breasts, chicken thighs, or any type of beef roast of your choice.
- Add any remaining beef into an airtight container and store in the fridge for up to 3 days. Reheat over medium to medium high heat until warmed throughout.
Nutrition
Calories: 346kcal | Carbohydrates: 6g | Protein: 33g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 1129mg | Potassium: 746mg | Fiber: 1g | Sugar: 5g | Vitamin A: 473IU | Vitamin C: 20mg | Calcium: 40mg | Iron: 4mg
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