- 1 T. vegetable oil
- 3 lb. boneless chuck roast
- 1/2 t. ground cumin
- 1 t. salt
- 1/4 t. pepper
- 1 16 oz. jar of salsa verde
- 1/2 white onion, diced
- 2 cloves garlic, crushed
- 1/2 c. fresh cilantro
- Heat oil in large skillet over medium high heat. Season beef with cumin, salt and pepper. Add to skillet and cook until browned on all sides, about 3 minutes per side. Transfer meat to slow cooker.
- Add salsa, onion and garlic. Cover and cook on high for 6 hours.
- Remove meat and begin to shred with 2 forks, discarding any fat. Return meat to slow cooker and stir in cilantro. Serve in tortillas with optional toppings.
- Top with avocado, pico de gallo (recipe below), limes- the possibilities are endless.
If you were to ask what my favorite cuisine was, I wouldn’t hesitate and tell you- Mexican. If I had to eat it for breakfast lunch and dinner, I wouldn’t be mad about it at all. I’m being extreme, but I seriously love it. Come to think of it, I think I was born as the wrong ethnicity. Actually, funny story- I used to be tan, like real tan back in high school. I’ll try and paint the picture for you. I worked at a tanning salon and probably spent way more time in the bed than I actually spent working. So, I was extremely tan and had very dark brown hair and that was what I looked like when I got my license. It wasn’t until years later; I was out with my friends and was asked to see my ID. The guy said “This isn’t you, unless you used to be Mexican”. By this time I had quit tanning, but still had brown hair and I suppose I was looking more like Snow White. The guy was dead serious and after some convincing, he accepted that I was in fact, the same person as the picture on my license.
Anyways, back to the food, sheesh! There’s nothing that I love more than my slow cooker. My favorite thing is to have dinner basically done by the time I get home from work. Plus, if you use the slow cooker bags (best invention, ever); you hardly have any clean up either! This recipe feeds a small army and was able to feed this small army (my hub and me) for almost a week. If you want to switch it up a bit, this beef would be delish in a quesadilla or would be amazing in a beef taco salad. Oh, by the way, if you want the pico recipe, you can find it here. Cinco de Mayo may be over, but this is a healthy, easy meal you can make year round. Thanks for reading, have a fAB day!