3-Ingredient Crock Pot Salsa Verde Beef
3-Ingredient Crock Pot Salsa Verde Beef is a gluten free, dairy free, fodmap friendly, and whole 30 main course. This recipe serves 6 and costs $2.18 per serving. One portion of this dish contains around 34g of protein, 8g of fat, and a total of 240 calories. A mixture of rump roast, salsa verde, taco seasoning, and a handful of other ingredients are all it takes to make this recipe so tasty. A couple people made this recipe, and 61 would say it hit the spot. It is a reasonably priced recipe for fans of Mexican food. From preparation to the plate, this recipe takes roughly 8 hours and 10 minutes. It is brought to you by Simple Nourished Living. With a spoonacular score of 91%, this dish is great. Users who liked this recipe also liked 5 Ingredient Salsa Verde Beef Tacos, Easiest Crock Pot Salsa Verde Chicken, and Easy Crock Pot Salsa Verde Chicken.
Servings: 6
Preparation duration: 10 minutes
Cooking duration: 480 minutes
Ingredients:
2 pound rump roast (or other lean beef roast)
1 cup salsa verde
1.25 ounce taco seasoning packet
Equipment:
slow cooker
Cooking instruction summary:
Ideal Slow Cooker Size: 3 to 4-QuartPlace roast in the slow cooker. Sprinkle taco seasoning packet all over the roast. Pour the salsa over the beef. Cover and cook on low 6 to 8 hours or until beef is very tender and pulls apart easily with a fork.Remove beef from slow cooker. Drain the liquid from the slow cooker and set it aside. Shred the beef by cutting it into chunks and then pulling it apart with two forks. Discard any fat place the shredded beef back into slow cooker. Pour ½-1 cup of the liquid back into shredded beef. Reduce setting to warm until ready to serve.
Step by step:
1. Ideal Slow Cooker Size: 3 to 4-Quart
2. Place roast in the slow cooker. Sprinkle taco seasoning packet all over the roast.
3. Pour the salsa over the beef. Cover and cook on low 6 to 8 hours or until beef is very tender and pulls apart easily with a fork.
4. Remove beef from slow cooker.
5. Drain the liquid from the slow cooker and set it aside. Shred the beef by cutting it into chunks and then pulling it apart with two forks. Discard any fat place the shredded beef back into slow cooker.
6. Pour ½-1 cup of the liquid back into shredded beef. Reduce setting to warm until ready to serve.
Nutrition Information:
covered percent of daily need
