Taco night just got a whole lot better! This slow cooker salsa verde beef tacos recipe couldn’t be any easier to prepare, and is sure to be a meal your family asks for again and again. You know what a sucker I am for good slow cooker recipes, especially the simple ones.
Over the years I’ve poured a lot of different ingredients over top a beef roast – everything from Thousand Island dressing to Coca Cola. Salsa is one of my favorites, especially salsa verde. I love me some tomatillos.
You can use corn or flour tortillas for these tacos, although the corn tortillas are my favorite.
These slow cooker beef tacos are the BOMB.
Ingredients:
- 1 tablespoon olive oil
- 3 pound boneless beef chuck roast, trimmed of excess fat
- ½ teaspoon ground cumin
- 1 teaspoon salt
- ¼ teaspoon pepper
- 1 (16 oz.) jar salsa verde
- 1 medium sweet onion, sliced thin
- 3 cloves garlic, minced
- 12 tortillas
- ½ cup fresh chopped cilantro
- ½ cup queso fresco, crumbled
- 1-2 limes, quartered
Instructions:
Step 1: Prep 10 minutes, cook 8 hours, serves 6
Step 2: Coat 6-quart slow cooker with cooking spray.
Step 3: In a large pan, heat olive oil over medium-high heat. Season the beef with cumin, salt and pepper. Add to the pan and cook for about 3 minutes on each side, until browned.
Step 4: Place meat in the slow cooker. Add onions, garlic, and salsa verde. Cover and cook over low heat for 8 hours.
Step 5: Shred the meat with 2 forks.
Step 6: Use tongs to place some of the meat in each tortilla. Top with queso fresco, cilantro, and lime juice.
Slow Cooker Salsa Verde Beef Tacos Recipe
Ingredients
- 1 tablespoon olive oil
- 3 pound boneless beef chuck roast trimmed of excess fat
- 1/2 teaspoon ground cumin
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 16 ounces jar salsa verde
- 1 medium sweet onion sliced thin
- 3 cloves garlic minced
- 12 to rtillas
- 1/2 cup fresh chopped cilantro
- 1/2 cup queso fresco crumbled
- 1-2 limes quartered
Instructions
- Coat 6-quart slow cooker with cooking spray.
- In a large pan, heat olive oil over medium-high heat. Season the beef with cumin, salt and pepper. Add to the pan and cook for about 3 minutes on each side, until browned.
- Place meat in the slow cooker. Add onions, garlic, and salsa verde. Cover and cook over low heat for 8 hours.
- Shred the meat with 2 forks.
- Use tongs to place some of the meat in each tortilla. Top with queso fresco, cilantro, and lime juice.
We love tacos, will definitely be making these. They look delicious.
I’ve tried salsa verde chicken tacos in my slow cooker and it’s so yummy. I want to try this beef recipe. Our family loves tacos! Super easy and the beef looks super tender.