Salsa Verde Beef Tacos

Course Main Dish
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 6


Main Ingredients

  • 1 tablespoon vegetable oil
  • 3 pounds boneless beef chuck roast
  • 1 teaspoon ground cumin
  • kosher salt and freshly ground pepper
  • 1 16 - oz jar salsa verde
  • 1/2 white onion thinly sliced
  • 2 garlic cloves minced
  • 1/2 cup chopped fresh cilantro
  • 12 flour tortillas warmed
  • Limes for serving


  • shredded lettuce
  • chopped tomatoes
  • Avocado
  • sour cream


  1. Heat the vegetable oil in a large skillet over medium-high heat. Rub the beef with cumin, 1 teaspoon of salt and 1/4 teaspoon of pepper. Add the beef to the skillet and brown each side for 2-3 minutes.
  2. Transfer the meat to a 6-quart slow cooker and add the salsa verde, onion, and garlic on top. Cover and cook on low for 6-8 hours.
  3. Remove the meat from the slow cooker and shred it with 2 forks. Return it to the slow cooker and stir in the cilantro. Using a slotted spoon remove the meat and use for tacos.
  4. Serve the meat in warm tortillas and top with preferred toppings. Serve with lime wedges.