Shreddedsalsaverdebeefcrockpot Recipes
SHREDDED SALSA BEEF
My favorite recipe for burrito meat. From the cookbook "Don't Panic-Dinner's in the Freezer". If you have a large crockpot, you can double or triple the recipe and freeze the meat for later. The recipe calls for vegetable oil, but I never add it. It's very easy to make, no browning required.
Provided by DesertRose15
Categories One Dish Meal
Time 6h10m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Place beef in Crockpot. Add remaining ingredients and enough water to barely cover roast. Cover. Cook on low 6-8 hours until beef is tender. Remove and shred, using 2 forks to pull apart. Return meat to Crockpot and stir to combine meat and liquid.
- Serve as a filling for tacos, burritos, chalupas. Serve with cheese, guacamole, sour cream, lettuce, etc.
SHREDDED SALSA VERDE BEEF (CROCK POT)
If we are watching our carbs very carefully we eat this piled with shredded lettuce, shredded cheese and sour cream. If not we wrap it in flour tortillas (low carb or not) with shredded cheese and have burritos. Or brush the outside of the burritos with butter after they are rolled and bake in a 425 degree oven for 15 minutes for Chimichangas. Then top the burritos or chimichanga2 with shredded lettuce, salsa, sour cream and shredded cheese. Delicious!
Provided by Sooz Cooks
Categories Roast Beef
Time 8h5m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Place roast in crock pot. sprinkle with salt, pepper and garlic salt. Pour salsa verde over roast.
- Cover, and cook on Low for 8 hours. When done, the roast should shred easily with a fork.
Nutrition Facts : Calories 305.3, Fat 22.4, SaturatedFat 9, Cholesterol 78.2, Sodium 702.1, Carbohydrate 2.8, Fiber 0.3, Sugar 1, Protein 21.7
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