Rule #241: Taco Tuesday can also be Crock Pot Tuesday.
I love me a good ole Taco Tuesday. I especially love me a good ole Taco Tuesday when it involves a slow cooker that does all the hard work for me. These Slow Cooker Salsa Verde Beef Tacos are slathered and simmered in a delicious salsa verde that makes them perfect for your favorite day of the week: Taco Tuesday (or Wednesday or Saturday… your choice really. No one judges Taco Day).
Is there anything better than a savory taco that you can dress up or down with your favorite toppings? I say no way, José!
First, you’ll want to liberally season a biggo beef chuck roast (boneless) with Kosher salt, freshly ground black pepper, and a pinch of cumin on each side.
Okay, here’s where the fancy fun kitchen gadget comes in. Meet Willie Nelson: my slow cooker. We’re besties. We’re besties because not only is Willie a slow cooker, he can also roast, brown/sauté, and steam food! That means, my gadget-loving-friends, that I can brown my meat IN MY SLOW COOKER and then turn it to slow cook instead of browning meat on the stove and transferring it to the slow cooker. GENIUS I SAY! He’s available on Amazon if you want to admire his many lovely qualities.
My sweet friend even made him a decal so that he’s forever Willie Nelson, the Slow Cooker.
Like I said, after you season your meat, brown it on both sides. You can do this on the stovetop or in your slow cooker (if you have a Willie), or you can skip the browning step altogether and just call it a day! I promise not to tell the Cooking Gods you skipped this step. It’ll be our little secret.
After you brown yer hunk-o-beef, add in some smashed garlic cloves and 1/2 a white onion that’s been thinly sliced. (If you’re cooking in a Willie slow cooker, this is when you’d turn the setting to Slow Cook – High.)
Then you pour on your favorite Salsa Verde (16-oz. bottle). Make sure you cover the top of your roast and move it around so the salsa verde is under the meat as well.
We’ve always been huge Herdez Salsa Verde fans. We like a little heat, so we go Medium. It’s your call on how hot you want it.
Cover your slow cooker, cook using high heat for about 6 hours, and this is what your roast will look like. Feel free to flip the roast once during cook time if you can. If not, no biggie.
Remove the roast from the slow cooker, discard the fat, and shred with two forks.
Throw the meat back into the slow cooker, add in some cilantro leaves, and give ‘er a stir.
Serve with your favorite taco toppings, some simmered black beans, and maybe some Mexican Rice (or Mexican Cauliflower Rice).
I love mine with some shredded lettuce, Cotija cheese, sour cream, a squeeze of lime, and extra salsa verde. Hello, there, my Taco Tuesday Buddy.
Slow Cooker Salsa Verde Beef Tacos
- 1 tbs. vegetable oil
- 1 3- lb. boneless beef chuck roast approximately
- Kosher salt
- Freshly ground black pepper
- Ground cumin
- 1 16- oz. jar salsa verde your choice on heat
- ½ white onion sliced
- 3 garlic cloves smashed
- 1 cup cilantro chopped
- Heat the vegetable oil in a large skillet or Dutch oven (or if your slow cooker has a brown/sauté setting, turn it to 350) until shimmering. Liberally season both sides of the roast with salt and pepper, and 1 pinch of cumin per side.
- Sear the beef on both sides until browned (about 3 minutes per side).
- Transfer the roast to a slow cooker set on high (or turn the slow cooker to the Slow Cook: High setting). Add in the onion and smashed garlic. Pour the salsa verde over the top of the roast and around the sides. Cover and cook on high for about 6 hours, until the meat shreds easily with a fork.
- Once the meat is cooked, remove it from the slow cooker and shred with two forks, discarding the fat. Place shredded beef back into the slow cooker and stir in the chopped cilantro. Garnish with desired toppings.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Pineapple House Rules makes no guarantees to the accuracy of this information.