Slow cooker salsa verde beef is an easy, 5-ingredient crock pot recipe that makes tender beef that’s so full of flavor! This recipe also makes a quick crock pot freezer meal.
Slow cooker salsa verde beef is an easy, flavorful crock pot dinner! This recipe is super simple to make, and it takes just a few minutes of prep to get it cooking.
The recipe also makes a great freezer meal. I like to double the recipe and put the second portion in a freezer container for another day.
Best of all, the recipe make tender beef that’s so tasty! The beef works well as a filling for tacos, burritos, and more!
Ingredient notes and substitutions
- Beef: Beef stew meat can be used in place of the cubed chuck roast.
- Onion: Yellow onion or sweet onion will also work.
- Taco seasoning: Store-bought or homemade taco seasoning will work.
- Salsa verde: Mild or medium salsa verde works well.
How to make slow cooker salsa verde beef
Step 1: Add the chuck roast cubes, chopped onion, minced garlic, taco seasoning, and salsa verde to the slow cooker insert.
Step 2: Cover and cook on low for 8 hours.
Step 3: Remove the cooked beef.
Step 4: Carefully remove all but 1/2-1 cup cooking liquid, depending on desired sauciness.
Step 5: Return the beef and the reserved cooking liquid to the slow cooker insert.
Step 6: Shred the beef into the the cooking liquid, and serve.
Recipe Tips!
- Low vs high heat: I prefer cooking on low heat. I find the beef ends up more tender when cooked on low heat than when it is cooked on high heat.
- Serving: I like to serve salsa verde beef as a filling for tacos, burritos, and more. I recommend topping it with guacamole, pico de gallo, fresh cilantro, and queso fresco.
How to freeze (freezer meal directions)
Salsa verde beef makes a great freezer meal! To freeze, add all of the ingredients to a freezer-safe container. Freeze for up to 3 months.
To use, thaw in the fridge before using. Add the thawed contents of the freezer container to the slow cooker. Cook as directed.
Storage
Store any leftover salsa verde beef in an airtight container in the refrigerator. The beef will keep for up to 4 days when properly stored in the fridge.
More easy slow cooker recipes!
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Slow Cooker Salsa Verde Beef
Equipment
Ingredients
- 3 pounds boneless beef chuck roast cut into 1½-inch cubes
- ½ cup chopped white onion
- 4 cloves garlic minced
- 2 tablespoons taco seasoning
- 1 cup salsa verde
Instructions
- Add the chuck roast cubes, chopped onion, minced garlic, taco seasoning, and salsa verde to the slow cooker insert.
- Cover and cook on low for 8 hours.
- Remove the cooked beef.
- Carefully remove all but 1/2-1 cup cooking liquid, depending on desired sauciness.
- Return the beef and the reserved cooking liquid to the slow cooker insert.
- Shred the beef into the the cooking liquid, and serve.
Notes
-
- Beef: Beef stew meat can be used in place of the cubed chuck roast.
- Onion: Yellow onion or sweet onion will also work.
- Taco seasoning: Store-bought or homemade taco seasoning will work.
- Salsa verde: Mild or medium salsa verde works well.
- To freeze, add all of the ingredients to a freezer-safe container. Freeze for up to 3 months. To use, thaw in the fridge before using. Add the thawed contents of the freezer container to the slow cooker. Cook as directed.
- Nutrition values are estimates.
Nutrition
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Comments & Reviews
Lynn Reed says
This sounds great. One question, is this a double batch with 3 lb beef or single batch. Also so you cook the freezer batch before you freeze it ?
Kate says
Hi! No, a single batch is made with 3 lbs of beef. You could halve that, though, if you wanted to make a smaller batch. No, you just add all of the ingredients to a freezer-safe container and freeze. There’s no need to precook it before freezing.