This salsa verde beef is tender and packed with flavor. Make this salsa verde beef roast in your slow cooker or electric pressure cooker (Instant Pot) recipe.
I had lunch with a friend a few months ago where she told me about a roast she made using salsa verde and Italian seasoning. I was instantly intrigued. After a couple of rounds of recipe testing, I revised the concept of the recipe by added diced tomatoes and ditching the Italian seasoning for a more latin-based flavor of cumin & coriander.
Instant Pot Salsa Verde VIDEO:
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 all-natural ingredients. Still, check the back for the ingredients before you purchase.
What Cut Of Beef To Use
This salsa verde beef recipe is using a beef roast. I used a 4-pound chuck roast. 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.
Other roast recipes you might enjoy:
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.
To keep things low-carb, paleo, and whole30, I served my shredded salsa verde beef with mashed cauliflower and a small side salad. It’s also great with rice (cauliflower rice, white, or brown).Print
- 3–4 pounds chuck roast
- 16 ounces salsa verde
- 10 ounces diced tomatoes with green chiles
- 1 cup low-sodium beef broth
- 1 tablespoon cumin
- 1 1/2 teaspoons salt
- 1 teaspoon coriander
- 1 teaspoon paprika
- 1/2 teaspoon pepper
- 1/2 teaspoon chili powder
- Pour broth into the slow cooker. Season roast evenly with cumin, salt, coriander, paprika, pepper, and chili powder. Add roast to the slow cooker.
- Top roast with diced tomatoes with green chilies and salsa verde.
- Cook HIGH 4-5 hours or LOW 8-10.
Electric Pressure Cooker (Instant Pot)
- Turn the pressure cooker to saute. Once hot, add the oil and beef. Brown beef on all sides, approximately 3-5 minutes per side. Remove roast from the pressure cooker.
- Add beef broth and deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon. Add all the cumin, salt, coriander, paprika, pepper, and chili powder. Stir to mix well.
- Add roast back to the pot. Top with diced tomatoes with green chiles and salsa verde.
- 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.
How many servings this yields will depend on the size roast you use.
Nutritional facts calculated for serving 6 servings.
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