Slow Cooker Salsa Verde Beef Tacos
(courtesy of Belly Full, serves 6)
- 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
- 12 corn tortillas, warmed
- Monterey jack cheese
- Sour cream
- Avocado, diced
- Chopped fresh cilantro
- Limes, sliced
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.
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!