Super simple and full of flavor, this slow-cooker salsa verde beef makes the best taco you have ever sunk your teeth into, and is perfect for a busy day. Gluten-free, paleo, and a cinch to prep, it’s sure to become a staple in your household.
Let me tell you about my husband who “hates Mexican food.”
He swears he hates it, but when I’m meal planning and ask him for suggestions of what to make during the week, the responses usually go something like: “Can we have taco night?!” or “Anything with enchilada sauce.” or “Salsa Chicken!”
If we’re out to dinner and there are fish tacos on the menu? Guess what he’s ordering.
Forgets his lunch at home? He makes a beeline for The Well Dressed Burrito.
Guac? He can pound it with them best of ‘em.
After years of being puzzled over this, I finally figured out what it was: he doesn’t hate Mexican, he just prefers really fresh, high-quality Mexican food.
More specifically he doesn’t care for Chipotle [or Moe’s or Qdoba, etc.]
I know. Trust me, I know. I don’t get it either.
But his most favorite Mexican item of all time, and maybe one of his favorite meals that I’ve ever made? These Slow Cooker Salsa Verde Beef Tacos — which is saying something, coming from a self-proclaimed Mexican food hater.
They are just.that.good.
Remember the salsa verde from a few weeks back? It’s the star of the show here. It brings everything together in glorious harmony. It gives the beef a wonderful depth of flavor and a bit of an unexpected, yet very welcomed, kick, without overpowering the beef itself.
I suppose you could use a jar of the store-bought stuff, but I can promise you it’s worth the little bit of extra trouble to make it from scratch. Be warned though: once you have the freshly made salsa in front of you and you take a chip to it, you might have a hard time exercising enough self-restraint to have any left for the beef.
The struggle is real. Just sayin’.
MY favorite part of this beef? It might be the easiest meal I have ever made. Ever. No exaggeration.
It’s one of those: throw all of 3 ingredients in the slow cooker, let it do its thing, shred, and serve, type of recipes. Perfect for those days when you know every second is going to be hectic from the moment your feet hit the ground in the morning, right up until dinner time.
Or perfect for all the lazies out there. Ahem — yours truly.
A lot of slow cooker recipes call for the meat to be seared before tossing it into the slow cooker or oven, but being that I’m a big fan of being
lazy efficient, I say just toss it right on in and skip the searing. I’ve used both methods in the past with the slow cooker, and quite honestly, I can’t tell much of a difference at all.
And with that, we just shaved your prep time from 15-ish minutes to a whopping 30-seconds.
When the beef is done cooking, just take two forks and shred the beef — it should almost fall apart on its own — and stir everything around so the beef is evenly coated with the juices and sauce.
In a total of 60 seconds of prep (with a short 8-10 hour wait in the middle 😉 ) dinner is ready to be served.
Our favorite way to devour this delicious slow cooker beef is on top of a warmed gluten-free corn tortillas (I like the white corn ones best!) and topped with tomatoes, avocado, cilantro, and a little diced red onion. Feel free to add whatever else appeals to you — sour cream, beans, cheese, rice, guacamole, etc. — or even make it into a burrito bowl!
With this flavor-packed salsa verde beef, even the biggest Mexican food “haters” in your life will be coming back for seconds and thirds. I can almost guarantee it.
- 3 lb Chuck Roast, fat trimmed (we prefer organic, grass-fed)
- 2 cups (or 1 16oz jar) Salsa Verde
- 1 T. cumin
- Your favorite taco fixins -- corn tortillas, avocado, tomatoes, cilantro, sour cream, cheese, etc.
- Add the chuck roast to the slow cooker. Sprinkle salt and pepper evenly over the roast, flip, and salt and pepper the other side.
- Evenly sprinkle the cumin over the top of the roast.
- Add the salsa verde, making sure to evenly coat the top of the roast.
- Cover and cook on LOW for 8-10 hours.
- Shred with two forks, and serve with your favorite taco fixings.