Salsa Verde Shredded Beef

This post contains affiliate links and I may receive a commission on your purchase. Thank you for shopping through my links. 

Sometimes you stumble across something that is so unexpectedly delicious that you just have to write it down! This recipe is one of those. I was playing around with some ingredients in the kitchen and came up with this delicious Salsa Verde Shredded Beef. The first time I made it, I used a 3 pound chuck roast (that’s not a small amount for my family of 7!) and we were hoping for some leftovers, but the entire plate of shredded beef was licked clean in record time when we had this in our tacos! We were all mind-blown about how good it was. Fall apart tender and such a good flavor.

Anyway, I wrote it down and now have it here forever. This is one I don’t ever want to forget.

Ingredients for Salsa Verde Shredded Beef

Chuck Roast

I love using chuck roast for shredded beef because it always ends up fall apart tender. I usually do pick out some of the fattier pieces at the end. If you wanted to use a leaner cut of meat, you could use a bottom round roast, a tri tip, or a sirloin top roast as well.

Beef broth

If you don’t have beef broth, you could use chicken broth, but the beef broth adds to the richness of the flavor. 

Salsa verde 

I use the Herdez brand that comes in a glass jar. It’s my favorite.

Minced garlic

I’m in the habit of using fresh garlic in my recipes, and I do feel like the flavor is a little better that way, but feel free to use whatever garlic that you like!

Salt 

You all know how much I love my Redmond real salt! Use code AMBERSKITCHEN for 15% off.

Onion powder, chili powder, cumin, red pepper flakes, oregano, and parsley

The most delicious blend of seasonings that add so much flavor! 

Lime and Apple Cider Vinegar 

The perfect balance of brightness and acidity to cut through all the richness in the beef.

How to Make Salsa Verde Shredded Beef 

Making this beef is so simple. It only takes about 15 minutes of hands-on time, then your slow cooker or pressure cooker will do the rest of the work for you.  

Season

First, season both sides liberally with salt, pepper, and garlic powder. I don’t have any measurements for that, just cover the outside of the meat! 

Sear

Sear the beef on all sides in an oiled cast iron skillet until browned on all sides. Make sure the cast iron is screaming hot! You’ll want to create a nice brown crust. This should take about 1-2 minutes per side. Searing the meat before you throw it in the slow cooker or pressure cooker adds a ton of flavor. If you’re using the Instant Pot, you can sear it right in there in the pot on Sauté setting.

After the meat is seared, place it in your slow cooker (or keep it in your Instant Pot, if using.) 

Mix up your special sauce and pour it all over the meat.

Slow Cooker 

Cook the beef on low for about 6-8 hours, or until it is fall-apart tender.

Instant Pot

Set the Instant Pot to the “Meat/Stew” setting and cook for 70 minutes. Once the timer goes off, let the Instant Pot sit to release the pressure naturally for about 20 minutes before releasing the pressure with the valve. Do not, i repeat, do not loosen the steam valve until 20 minutes after the cooking cycle has finished. This is the secret to tender meat in the Instant Pot! I promise the extra 20 minutes is going to make a world of a difference in how tender the meat is.

Serve

Take the meat out of the pot, shred it up, and add it to another container or serving dish. Pour about 1/2 to 1 cup of the liquid the beef cooked in over the beef. Serve however you like!

You can totally half, or even double this recipe to make enough to feed a crowd. This would be perfect for a large gathering or party. So easy, so tasty! (A doubled recipe would easily fit in a six quart crock pot or eight quart instant pot.

How to Serve Salsa Verde Beef

This shredded beef is so tasty, honestly I could eat it plain. But your family would probably be confused if you plopped a dish of shredded beef on the table and that’s it, haha. So my recommendation is to make tacos or burrito bowls!

Tacos 

Serve this beef wrapped up in warmed flour or corn tortillas with a side of cilantro, onions, diced tomatoes, or your favorite salsa. It’s so easy and so delicious!  

Burrito Bowls 

This beef recipe would also make delicious burrito bowls. Make some Cilantro Lime Rice as your base, than add beans, some roasted veggies, and some beef. Top it off with any of your favorite toppings, like salsa, cilantro, onions, tomatoes, or avocado.

Can I use a Frozen Chuck roast? 

Yes, Yes and YES! Its wild but frozen pot roasts turn out incredible in the instant pot. The only downside of doing it this way is that you have to skip the sear, which doesn’t create as much of that delicious flavor. If cooking in the instant pot from frozen, cook the roast for 90 minutes in the Instant Pot, with a 20 minute natural pressure release.

I can’t say for certain how a frozen roast would do in the slow cooker just because I haven’t done it, but I imagine it would work out fine as long as you gave it a few more hours to cook on low. Do this at your own risk. Haha. 

More Crowd-Pleasing Dinner Recipes

Cafe Rio Sweet Pork

Chicken Enchiladas

Crowd Pleasing Baked Chicken and Rice

What Others Are Saying

Happy Cooking!

I hope you love this recipe as much as I do.

If you make this, I appreciate if you would sharing and link it to social media, and tag me on instagram @amberskitchen. Thanks in advance!

If you want to follow along on my cooking adventures, follow me on Instagram @AMBERSKITCHEN

Salsa Verde Shredded Beef

5 from 9 votes

Print Pin Rate

Course: Dinner

Cuisine: Mexican

Keyword: instant pot, shredded beef, slow cooker

Prep Time: 15 minutes minutes

Cook Time: 6 hours hours

Servings: 8

Equipment

• Instant Pot or Slow Cooker
• Cast iron Skillet

Ingredients

• 3 lb chuck roast
• salt and pepper
• garlic powder

Special sauce ingredients:

• 3/4 cup beef broth
• 3/4 cup salsa verde I use the “herdez” brand that comes in a glass jar.
• 3 cloves minced garlic
• 1/2 teaspoon salt
• 1 teaspoon onion powder
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon red pepper flakes
• 2 teaspoons dried oregano
• 2 teaspoons dried parsley
• 1 juice of a whole lime
• 1 tablespoons apple cider vinegar

Cook ModePrevent your screen from going dark

Instructions

• Season both sides of the chuck roast liberally with salt, pepper, and garlic powder.
• Mix together the ingredients for the special sauce.

Slow Cooker Instructions

• Sear the roast in a heavily oiled, hot cast iron skillet until browned on each side (about 2 min per side).
• Transfer to the slow cooker. Pour the special sauce all over the meat.
• Cook on low with the lid on for about 6 hours.
• Take the meat out of the slow cooker and shred it all up. Place in a serving dish or other container, and pour about 1/4 of the liquid from the slow cooker over the beef.
• Serve the beef with tortillas, cilantro, and your favorite salsa and make tacos, or use it in a burrito bowl with rice, black beans, and your favorite toppings.

Instant Pot Instructions

• Set the Instant Pot to "Sauté." Sear the roast in the Instant Pot until browned on each side (about 2 min per side).
• Pour the special sauce all over the meat. Set the Instant Pot to the "Meat/Stew" setting and cook for 70 minutes. Let release naturally for 20 minutes before realeasing the pressure with the valve.
• Take the meat out of the Instant Pot and shred it all up. Place in a serving dish or other container, and pour about 1/4 of the liquid from the slow cooker over the beef.
• Serve the beef with tortillas, cilantro, and your favorite salsa and make tacos, or use it in a burrito bowl with rice, black beans, and your favorite toppings.