Salsa Verde Shredded Beef Recipe

Shredded beef verde in a bowl with salsa verde and cilantro.

5 from 1 vote

Salsa Verde Shredded Beef Recipe

This easy beef verde recipe is made with just 3 ingredients in the slow cooker! Juicy, flavorful, and perfect for tacos, enchiladas, salads, and meal prep.

Prep Time5

Cook Time6

Total Time6 5

Course: Crock Pot, Leftovers, Main Dish, Slow Cooker

Cuisine: American, Mexican

Diet: Diabetic, Gluten Free, Low Lactose

Servings: servings

Calories: 244kcal

Author: Sammi Ricke

Cost: $15.00

Equipment

slow cooker

Ingredients

2-4 pound beef roast any cut will do
2 Tablespoons ranch seasoning mix
16 ounces salsa verde medium heat

Instructions

Place the roast in a 6 quart slow cooker. Sprinkle the ranch seasoning mix over the roast then pour the salsa over ranch seasoning.
2-4 pound beef roast, 16 ounces salsa verde, 2 Tablespoons ranch seasoning mix
Place the lid on the slow cooker and cook on LOW for 6 hours or until the roast shreds easily with a fork.
When the roast is done, remove any fat and begin shredding the roast with the tines of two forks. When you have shredded all the beef let it sit in the sauce mixture to soak up all the goodness before plating.
Refrigerate leftovers in an airtight container for up to 4 days.

Notes

Storage Tips - The shredded beef and sauce can be frozen in an airtight container or storage bag for up to 3 months.

Nutrition calculated for a 2 pound roast.

Nutrition