Slow Cooker Salsa Verde Beef

Slow cooker salsa verde beef is an easy crockpot recipe that produces tender shredded meat that’s packed with flavor. Serve this shredded beef in lettuce wraps, tortillas, or plated with sides. It’s also great re-used in other recipe like casseroles or enchiladas. Instructions to make this beef recipe in the Instant Pot are also included. 

Ingredients For Slow Cooker Salsa Verde Beef

• Beef Roast
• Salsa Verde 
• Diced Tomatoes With Green Chiles
• Beef Broth
• Seasonings: salt, pepper, chili powder, cumin, coriander, paprika  

How To Make Salsa Verde Beef In The Crock-Pot

Slow Cooker

1. Pour broth into the slow cooker. Season roast evenly  with cumin, salt, coriander, paprika, pepper, and chili powder. Add roast to the slow cooker.
2. Top roast with diced tomatoes with green chilies and salsa verde.
3. Cook HIGH 4-5 hours or LOW 8-10.

Instant Pot

1. Turn the pressure cooker to sauté. Season roast evenly  with cumin, salt, coriander, paprika, pepper, and chili powder. Once hot, add the oil and beef. Brown beef on all sides, approximately 3-5 minutes per side. Remove roast from the pressure cooker.
2. Add beef broth and deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon.  Add roast back o the pot. Top with diced tomatoes with green chiles and salsa verde.
3. Close lid and seal valve. Set high pressure and cook 25 minutes per pounds of meat. When done, natural release pressure 10 minutes, then quick release remaining pressure.

What Is Salsa Verde?

Verde means green in Spanish. Salsa verde literally means green salsa. Salsa verde is made with tomatillos as the main ingredient while ‘regular’ salsa is made using red tomatoes as the base. I always make my own salsa verde to use in this recipe. It’s easy to make and tomatillos are readily available at my local grocery store. Having said that, there’s nothing wrong with using store-bought sala verde. Most brands of store-bought salsa tend to use all-natural ingredients. Still, check the back for the ingredients before you purchase.

What Cut Of Beef To Use

I like to use a chuck roast with this salsa verde beef recipe but any roast will do. Other suggestions include top round roast, eye of round, or even brisket. Cook your roast until it’s falling apart tender and shreds easily with a fork. If it’s not at that point, keep cooking it.

Searing The Roast

To sear or not to sear? That always seems to be the question. When I use the slow cooker, I usually don’t take the time to pan-sear my meat beforehand. If you don’t have time for that step don’t worry, your roast will still taste good. For the pressure cooker, searing is a part of the process so it’s included in the instructions.

Varying Cook Time

Depending on how tough your cut of meat is, your roast might take longer than the time listed below to cook. A 4 pound chuck roast took 90 minutes in the pressure cooker for me however a rump roast the exact same size took 120 minutes. One of my main rules of thumbs with slow cooking meats is that you should cook the meat until it’s so tender it falls apart easily with a fork. I like to keep cooking my roast until it’s that tender.

FAQs & Tips

• I like to serve this shredded salsa verde beef with mashed cauliflower and a small side salad, in tortillas or lettuce wraps.
• Store leftovers in the refrigerator for up to 4 days. 
• I used a 6-quart slow cooker or Instant Pot for this recipe.

Roast Recipes 

Tex-Mex Beef Roast

Seasoned Beef Roast

Mississippi Roast

Balsamic Dijon Pot Roast

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