Green Sauce Shredded Beef Tacos
A quick and easy weeknight dinner of tender beef chuck roast slow-cooked and topped with salsa verde, perfect for tacos, nachos, or burrito bowls.
Ingredients
Main Ingredients
- 2 lbs beef chuck roast Look for good marbling and connective tissue.
- 1 cup salsa verde Choose a medium-spice brand for balance.
- 1 medium onion, quartered Yellow or white onions work best.
- 2 cloves garlic, minced Fresh garlic preferred over powdered.
- 1 tsp cumin
- 1 tsp salt
- to taste fresh cilantro, for garnish
- to taste diced onions, for garnish
- as needed taco shells or tortillas For serving.
Instructions
Preparation
- Place the beef chuck roast in the slow cooker and add aromatics and sauce: Pour in salsa verde and tuck in the quartered onion; sprinkle with minced garlic, cumin, and salt.
- Set the slow cooker to low and cook for about 8 hours, or on high for roughly 4 hours.
Shredding and Serving
- Once cooked, carefully transfer the roast to a cutting board and shred the meat with two forks.
- Stir shredded beef back into the cooking liquid and serve in warmed taco shells or tortillas with garnishes.
Notes
For best results, let the roast sit for 10 minutes before shredding to maintain juiciness. To save time, this dish can be prepared ahead and reheated.