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Salsa Verde Shredded Beef Recipe

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4.2 from 55 reviews

This Salsa Verde Shredded Beef recipe features tender, flavorful chuck roast cooked to perfection using either a slow cooker or an Instant Pot. Infused with a zesty blend of salsa verde, spices, and lime juice, this versatile shredded beef is perfect for tacos, burrito bowls, or any Mexican-inspired dish. Rich in taste and simple to prepare, it makes a fantastic dinner option that can be enjoyed with your favorite toppings.

  • Total Time: 6 hours 15 minutes (slow cooker) or 1 hour 45 minutes (Instant Pot)
  • Yield: 8 servings

Ingredients

Beef and Seasonings

  • 3 lb chuck roast
  • Salt, to taste
  • Black pepper, to taste
  • Garlic powder, to taste

Special Sauce

  • 3/4 cup beef broth
  • 3/4 cup salsa verde (preferably “Herdez” brand)
  • 3 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon red pepper flakes
  • 2 teaspoons dried oregano
  • 2 teaspoons dried parsley
  • Juice of 1 whole lime
  • 1 tablespoon apple cider vinegar

Instructions

  1. Season the Meat: Liberally season both sides of the 3 lb chuck roast with salt, pepper, and garlic powder to build layers of flavor.
  2. Prepare the Special Sauce: In a bowl, mix together 3/4 cup beef broth, 3/4 cup salsa verde, minced garlic, salt, onion powder, chili powder, cumin, red pepper flakes, dried oregano, dried parsley, lime juice, and apple cider vinegar until well combined.
  3. Sear the Roast: Heat a heavily oiled cast iron skillet or use the Instant Pot on sauté mode. Sear the roast on each side for about 2 minutes until browned, which locks in flavor and juices.
  4. Cook in Slow Cooker: Transfer the seared roast to the slow cooker. Pour the special sauce over the meat evenly. Cover and cook on low for about 6 hours until the meat is tender and easy to shred.
  5. Cook in Instant Pot: After searing in the Instant Pot, pour the special sauce over the roast. Set the Instant Pot to the “Meat/Stew” setting and cook for 70 minutes. Allow natural pressure release for 20 minutes, then manually release any remaining pressure.
  6. Shred the Beef: Remove the cooked meat from the slow cooker or Instant Pot. Shred it thoroughly using two forks. Place shredded beef in a serving dish and pour about 1/4 of the cooking liquid over it to keep it moist and flavorful.
  7. Serve: Serve the shredded beef with warm tortillas, fresh cilantro, and your favorite salsa to make delicious tacos, or incorporate it into a burrito bowl with rice, black beans, and other toppings.

Notes

  • Use a well-marbled chuck roast for tender and juicy results.
  • Searing the meat before cooking enhances flavor via caramelization.
  • The cooking liquid can be adjusted to control sauce consistency—add more broth if desired.
  • Leftovers store well in the fridge for up to 4 days and freeze nicely for up to 3 months.
  • Adjust red pepper flakes based on preferred level of heat.
  • If using a slow cooker, avoid lifting the lid frequently to maintain cooking temperature.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 6 hours (slow cooker) or 1 hour 30 minutes (Instant Pot including pressure release)
  • Category: Dinner
  • Method: Slow Cooking
  • Cuisine: Mexican

Find it online: https://ellarecipe.com/salsa-verde-shredded-beef-recipe/