These Slow Cooker Salsa Verde Beef Tacos are sincerely one of the best crowd pleasing Crock Pot recipes there is! These tacos are always a crowd pleaser and so easy to make!
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.