Salsa Verde Beef Tacos {Slow Cooker}

  • 1 Tbsp vegetable oil
  • 3-lb boneless beef Chuck roast
  • 1/2 tsp cumin
  • 1/4 tsp pepper
  • 1 (16-oz) jar salsa verde
  • 1/2 white onion, sliced thin
  • 2 cloves garlic, smashed
  • tortillas
  • toppings - lettuce, salsa, avocado, sour cream, cheese
  • limes 


Rub cumin and pepper over Chuck roast. Heat oil in a large skillet over medium-high heat. Cook roast for about 3 minutes on each side.


Place roast in the slow cooker. Add salsa verde, onion and garlic. Cover and cook on LOW for 8 hours.


Remove meat from slow cooker and shred meat, discarding excess fat. Return to slow cooker and assemble tacos. Serve with limes.


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