This Salsa Verde Beef recipe is one of the simplest, yet it packs a ton of flavor. My whole family loves it.
I’ve made this twice in the last two weeks. The guys’ eyes light up when I mention it, so I think it’s officially a winner. I love it for its versatility. Use it as a taco or burrito filling or add 5 cups cooked pinto beans to make a delicious chili to eat alone or in Chili Burritos.
Over time this recipe has become one of my most popular. I haven’t met a person who didn’t love it. Unfortunately, there are rarely leftovers, so you might want to make a double batch.
This is a great recipe to make during a freezer cooking day. It’s included in my cookbook, Not Your Mother’s Make-Ahead and Freeze Cookbook where you can find over 200 freezer friendly recipes as well as everything you need to know about making freezer meals.
(Your purchase of my book helps support this site. Thanks so much!)
Salsa Verde Beef
This Salsa Verde Beef recipe is one of the simplest, yet it packs a ton of flavor. My whole family loves it.
Preparation Time:10 minutes
Cook time:6 hours 10 minutes
Total time:6 hours 20 minutes
6 to 8 servings
Ingredients:
- 1 Tablespoon olive oil
- 2-3 pounds stewing beef (I’ve used both rump roast and chuck), cut into 1 1/2-inch chunks
- 1/2 cup chopped onion
- 2 Tablespoons taco seasoning
- 1 cup salsa verde
Instructions:
- Heat oil in a large skillet. Add beef chunks and brown on all sides to carmelize. Remove to crockpot.
- Add onion to drippings and saute until lightly browned. Stir in taco seasonings and heat about 1 minute. Add salsa and stir, scraping up any browned bits. Transfer liquid to crockpot. Stir to combine.
- Cook on low 6-8 hours.
- Note: You can use any kind of salsa. It doesn’t have to be salsa verde, but we like the flavor it adds to the beef.
- To freeze: Wrap, label, and chill completely before freezing.
How to Make Chicken Stock in the Slow Cooker
How to Cut Melon the Quick & Easy Way
Crockpot Baked Potatoes
Broccoli Cranberry Salad With Pecans
Easy Vegetable Bolognese
I love beef with salsa verde. My favorite-of-all-time restaurant meal is at a place in Orlando called Taquitos Jalisco and it's called Puntas de Filete en Salsa Verde. Delish!
Okay so I’m new to all of this kitchen stuff and still trying to learn the ropes of what I can and cannot freeze. Is this freezable?
Yes. Cool completely in the fridge in a covered container. I use Rubbermaid with a lid. Then freeze.
Does the salsa verde you use in this recipe have “heat” to it?
very little. I don’t think it’s spicy at all. The taco seasoning adds the heat, so just adjust that to your preferences.
This looks delicious. Can’t wait to try it! Thanks. 😉
very intrigued by this recipe! I think I’m off to try it. Have you tried this in a Pressure Cooker pot? I might want to try this tonight.
This is in the crock pot right now, I hope it’s a winner!
This is super yummy. We ate it on tortillas with tomato and sour cream. The leftovers were turned into chili with kidney beans and lots of onion. Not too spicy, my kids loved it. (or maybe they just love dinner that involves sour cream?)
@karen, yeah! So glad to hear it. It is always a winner at our house. I need to get it back in rotation.
Delicioso! Thanks for sharing a recipe that tastes amazing with very little effort on my part. My husband loved it, too.
Yum. This is on the menu this week. Do you shred it when it’s done cooking?
Thanks!
@shannon, it gets so tender that it basically shreds itself when you stir it.
Your pico on this looks awesome as well!
I am excited I just put this into the crock pot….. My dad is picky so I hope all turns out……
I made this last night and I’ve been reminded repeatedly how much my guys enjoyed it. I went ahead and added a couple cups of black beans since I made up a big batch of those earlier in the week. My youngest ate his as tacos and the rest of us had ours over brown rice. I’ve never used salsa verde before–tasted great. 🙂
This was so good – made it the other day when we had family visiting, and it was nice having something so easy & make-ahead. I modified the recipe a fair bit, but the bones of it was still inspired by this, so thank you for posting it!
Made it. Family loved it. Made multiple meals from it. A keeper!
So glad to hear it!
How would this be with other cuts of beef… like London Broil or flank steak? I used london broil in the slow cooker to make a tomato based burrito filling this week, and it had no flavor and was pretty dry. I’m trying to decide if it was the recipe or the meat….
@Ellen, I think that was the meat. London Broil is supposed to be marinated like crazy and then grilled. At least that is my understanding. When I am cooking in the crockpot, I use chuck or 7-blade roasts.
We are having lawnmower tacos as an after-church lunch! Thanks for such a quick, delicious meal idea! 🙂
Oops I meant to post this on your 5 family friendly beef dinners page 🙂
@Robin, no worries. Glad you liked it!
Hi ! Thanks for the kitchen inspiration ! How would this do with pork loin ( that is what I happen to have ? Thanks !
Carrie
I think it would do fine. This is basically a braise. But, I’m not sure that the pork loin will shred. I usually use pork butt when I want it shredded.
If you add pinto beans do you use ones you have cooked or canned?
Either would be fine as long a they’ve been cooked and drained.
really really yummy! Just had for lunch after church and it was a big hit with everybody! Husband raved. 🙂
Tried this the other night and it was fantastic! The husband and picky kids loved it too.
Isn’t that funny? It’s something that I just threw together one day and it turned into a huge hit.
You know, I think the browning step is really important. So much flavor developed in that. A lot of recipes just call for tossing it in the crockpot. It’s definitely worth that extra step.
I agree. I see those bag it up slow cooker/freezer meals and cringe. They’re missing out on taste and texture by not browning the meat and aromatics first.
Unequivocally the most DELICIOUS thing that has ever come out of our slow cooker. I found the recipe in your book, wanted to be sure you got another rave review for this beauty. It is TO.DIE.FOR. I’m literally tearing up just thinking about it…it’s that good! Thank you thank you thank you! You made me look like a rock star in the kitchen this week!!
Aww! Thank you. What a sweet thing to say. Glad you enjoyed it!
This looks delicious and your tortillas always look so yummy…do you make them yourself?
Yes, we usually, not always, make our own homemade corn tortillas.
Soo good!! Definitely a keeper! 🙂 Just wish I wasn’t fresh out of Pico de Gallo – will definitely get some tomorrow for the next round because I think it would make it even more AMAZING.
So glad you liked it!
We have been making this for several years now and it is a winner! It is one of my husband’s favorite meals. I try and make a large batch and freeze a meal – problem is I can’t always keep enough to save, as the family devours it!!
I tried this and there wasn’t enough liquid at all. The meat was hard because of it. There is only the one cup of salsa for liquid. I used top round. Any suggestions?
In a slow cooker you really should not need much liquid. However, round steak (top round) is not really the best cut for this. I think you’d have better luck with chuck roast.
This had been on my Pinterest board forEVER, but I just got around to actually making it tonight. I walked my daughter through the prep (on the phone while I was at work) and came home to an amazing dinner! It was so good, there are ZERO leftovers for lunches!
Thanks so much! Everyone has already requested this again! 🙂
Yay! It’s a big favorite here, too. No leftovers unless you make a double batch. 🙂
Curious what you used to create the salsa topping in your photo. Was it just basil, onion and chopped tomatoes?
Pico de gallo: https://goodcheapeats.com/2010/08/pico-de-gallo/ Cilantro, not basil.