Salsa Verde Shredded Beef

• servings: 8 servings
• active time: 15 minutes
• total time: 6 hours 15 minutes

Ingredients

3 lb chuck roast

salt and pepper

garlic powder

3/4 cup beef broth

3/4 cup salsa verde (I use the “herdez” brand that comes in a glass jar.)

3 cloves minced garlic

1/2 teaspoon salt

1 teaspoon onion powder

1 teaspoon chili powder

1 teaspoon cumin

1/2 teaspoon red pepper flakes

2 teaspoons dried oregano

2 teaspoons dried parsley

1 juice of a whole lime

1 tablespoons apple cider vinegar

Directions

Season both sides of the chuck roast liberally with salt, pepper, and garlic powder.

Mix together the ingredients for the special sauce.

Slow Cooker Instructions

Sear the roast in a heavily oiled, hot cast iron skillet until browned on each side (about 2 min per side).

Transfer to the slow cooker. Pour the special sauce all over the meat.

Cook on low with the lid on for about 6 hours.

Take the meat out of the slow cooker and shred it all up. Place in a serving dish or other container, and pour about 1/4 of the liquid from the slow cooker over the beef.

Serve the beef with tortillas, cilantro, and your favorite salsa and make tacos, or use it in a burrito bowl with rice, black beans, and your favorite toppings.

Instant Pot Instructions

Set the Instant Pot to "Sauté." Sear the roast in the Instant Pot until browned on each side (about 2 min per side).

Pour the special sauce all over the meat. Set the Instant Pot to the "Meat/Stew" setting and cook for 70 minutes. Let release naturally for 20 minutes before realeasing the pressure with the valve.

Take the meat out of the Instant Pot and shred it all up. Place in a serving dish or other container, and pour about 1/4 of the liquid from the slow cooker over the beef.

Serve the beef with tortillas, cilantro, and your favorite salsa and make tacos, or use it in a burrito bowl with rice, black beans, and your favorite toppings.