Salsa Verde Beef
Time on High: 4 to 5 hours Time on Low: 6 to 8 hours An easy and delicious recipe for shredded beef you can use for tacos, burritos, enchiladas, burrito bowls, and more. This recipe is ideal for a 3 to 4 Quart Crock-Pot® Slow Cooker.
2 Pound rump roast (or other lean beef roast)
1 Cup salsa verde
Taco seasoning packet
Place roast in the Crock-Pot® slow cooker.
Sprinkle taco seasoning packet all over the roast.
Pour the salsa over the beef.
Cover; cook on Low 6 to 8 hours or on High 4 to 5 hours (Or until beef is very tender and pulls apart easily with a fork).
Remove beef from Crock-Pot® slow cooker.
Drain the liquid from the Crock-Pot® 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 the Crock-Pot® slow cooker.
Pour ½ to 1 cup of the liquid back into shredded beef.
Reduce setting to warm until ready to serve.