Slow Cooker Salsa Verde Beef Tacos

img_7025Slow Cooker Salsa Verde Beef Tacos
(courtesy of Belly Full, serves 6)

Ingredients

  • 1 tablespoon vegetable oil
  • 3 pound boneless beef chuck roast, trimmed of excess fat
  • 1/2 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 jar (16 ounce) salsa verde
  • 1 medium sweet onion, sliced thin
  • 3 cloves garlic, smashed

For serving:

  • 12 corn tortillas, warmed
  • Monterey jack cheese
  • Sour cream
  • Avocado, diced
  • Chopped fresh cilantro
  • Limes, sliced

Method

Coat a 6-quart slow cooker with nonstick cooking spray.

In a large pan, heat the oil over medium-high. Season the beef with the cumin, salt, and pepper. Add to the pan and cook for 3 minutes, per side, to a nice golden brown.

Transfer meat to the slow cooker; add the salsa, onion, and garlic. Cover and cook on low for 8 hours.

Shred the meat with 2 forks and stir with the liquid.

Using tongs or a slotted spoon, place some of the meat in each tortilla, topped with some cheese, sour cream, avocado, cilantro, and a squeeze of lime juice.

NOTES

Amazing tacos with just a few ingredients and a few minutes of effort. I was genuinely blown away by how good these were. Totally going in my back pocket for future party menus!

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2 thoughts on “Slow Cooker Salsa Verde Beef Tacos

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