Salsa Verde Beef
- When ready to serve, you will need:
- 1 Tbs olive oil
- 3 lb boneless rump or chuck roast, cut into 1 1/2in cubes
- 1/2 cup chopped onion
- 2 Tbs Basic Taco Seasoning Mix
- 1 cup salsa verde
- Cooked rice or flour tortillas
- Shredded cheddar, Monterey Jack, or Mexican-blend cheese
- Easy Homemade Salsa
- Super Simple Guacamole
- Sour Cream
Heat the oil in a large skillet. Add the beef cubes and brown on all sides, working in batches if necessary.
Transfer the meat to a 5qt slow cooker. Add the onion to the drippings in the pan and saute until lightly browned, 3-4min. Stir in the taco seasoning and cook for about 1min. Add the salsa and stir, scraping up any browned bits.
Add the salsa mixture to the beef. Stir to combine. Cook on Low for 6-8hr or on High for about 4hr. The meat should be very tender and shred easily when stirred.
Divide the beef into meal size portions in plastic containers. Chill in the refrigerator before freezing.
To thaw and serve:
Thaw the container in the refrigerator. Reheat the meat in a pan on the stovetop, stirring frequently, or in a microwave safe dish in the microwave on High for 2-3min, stirring once. Serve with guacamole and sour cream.