Slow Cooker Shredded Beef Tacos
Ingredients
2 Tablespoons vegetable oil
2-3 pounds beef chuck roast, fat trimmed
1- 16 ounce jar of salsa verde
1 cup sweet onion, chopped
3 garlic cloves, minced
2 teaspoons cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
Directions
Heat the 2 Tablespoons vegetable oil over medium high heat. Sprinkle salt and pepper on all sides of the chuck roast. When the skillet is heated, brown each side of the chuck roast.
In a 5-qt. slow cooker place the chuck roast. In a large mixing bowl combine the salsa verde, sweet onion, garlic, cumin and salt and pepper and stir to combine.
Pour the salsa mixture over the beef making sure that the salsa covers the chuck roast.
Cook on low for 6-8 hours or on high for 3-4 hours {when preparing beef in the slow cooker, it should be cooked to 160 degrees, or until it is fork tender}. With 30 minutes left use two forks to shred the beef and mix it back into the salsa making sure all of the beef is under the salsa.
Serve the shredded beef alongside your favorites tortillas and garnishes, like chopped cilantro, cheese, chopped red onion, avocado, diced tomatoes, extra salsa and sour cream.
