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Salsa Verde Beef Tacos | The Girl Who Ate Everything

Salsa Verde Beef Tacos

These Salsa Verde Beef Tacos are so simple and full of flavor. The beef is cooked in the slow cooker with salsa verde and seasonings until tender. Make these for your next Taco Tuesday!

Course Main Course
Cuisine Mexican
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Yield 6 servings


  • 1 tablespoon vegetable oil
  • 3 pound boneless beef chuck roast
  • 1 teaspoon ground cumin
  • Kosher salt and freshly ground pepper
  • 1 16 -oz jar salsa verde
  • 1/2 white onion, thinly sliced
  • 2 cloves garlic, minced
  • 1/2 cup chopped fresh cilantro
  • 12 flour tortillas, warmed
  • Limes for serving
  • Optional Toppings: shredded lettuce, chopped tomatoes, avocado, sour cream


  1. Heat the vegetable oil in a large skillet over medium-high heat. Rub the beef with the cumin, 1 teaspoon salt and 1/4 teaspoon pepper. Add to the beef to the skillet and brown each side for 2-3 minutes.
  2. Transfer the meat to a 6-quart slow cooker and add the salsa, onion and garlic on top. Cover and cook on low for 6-8 hours.
  3. Remove the meat from the slow cooker and shred it with 2 forks. Return it to the slow cooker and stir in the cilantro. Using a slotted spoon remove meat and use for tacos.
  4. Serve the meat in warm tortillas and top with preferred toppings. Serve with lime wedges.

Recipe Notes

Source: slightly adapted from the Food Network