Slow Cooker/Instant Pot Salsa Verde Beef
Slow Cooked Beef with Salsa Verde is an easy go to dinner that is also a great left over option.
Allowed for all Ideal Protein phases. Enjoy!
Serving size
Ingredients
- 3–4 pounds chuck roast
- 16 oz salsa verde
- 10 oz diced tomatoes with green chiles
- 1 cup low-sodium beef broth
- 1 tbsp. cumin
- 1½ tsp. salt
- 1 tsp. coriander
- 1 tsp. paprika
- ½ tsp. pepper
- ½ tsp. chili powder
Preparation
Slow Cooker
Step 1
Pour broth into the slow cooker.
Step 2
Season chuck roast evenly with cumin, salt, coriander, paprika, pepper, and chili powder and then add roast to the slow cooker.
Step 3
Top roast with diced tomatoes with green chiles and salsa verde.
Step 4
Cook on high for 4-5 hours or on low for 8-10 hours.
Instant Pot
Step 1
Turn the pressure cooker to saute and once hot, add the oil and beef.
Step 2
Brown beef on all sides, approximately 3-5 minutes per side and remove from the pressure cooker.
Step 3
Add beef broth and deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon.
Step 4
Add all the cumin, salt, coriander, paprika, pepper, and chili powder and stir to mix well.
Step 5
Add roast back to the pot. Top with diced tomatoes with green chiles and salsa verde.
Step 6
Close lid and seal valve. Set high pressure and cook 25 minutes per pound of meat. When done, natural release pressure 10 minutes, then quick-release remaining pressure.
Step 7
Serve and enjoy!
