Salsa Verde Beef

By Bailey1_

Ingredients

• Prep: 10 mins
• Cook: 6 to 8 hours
• 2 pound rump roast (or other lean beef roast)
• 1 1/4 ounce taco seasoning packet
• 1 cup salsa verde
• Ideal Slow Cooker Size: 3 to 4-Quart

Details

Servings 1
Adapted from snack-girl.com

Preparation

Step 1

Place 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 and 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.